Skip to main content

Table 4 Effect of some bacterial bioagents and their formulation on fresh and dry weight of shoots under greenhouse conditions

From: Biological control of the tomato wilt caused by Clavibacter michiganensis subsp. michiganensis using formulated plant growth-promoting bacteria

Treatments

Method of application

FW

DW

Bacillus amyloliquefaciens

Cell suspension

115b

9.2a

Formulation

118a

10.1a

Bacillus subtilis

Cell suspension

101e

8.2bc

Formulation

105d

8.5bc

Pseudomonas fluorescens

Cell suspension

99de

7.1cd

Formulation

95f

7.5cd

Pseudomonas aeruginosa

Cell suspension

111c

9.1a

Formulation

118a

10.0a

Control

Infected

67g

6.0de

Healthy

120a

10.0a

  1. Fw fresh weight, DW dry weight. Fresh and dry weight are expressed as g plant−1
  2. Values in the same column followed by different letters indicate significant differences among treatments according to LSD (P < 0.05)