From: Biological control of postharvest tomato fruit rots using Bacillus spp. and Pseudomonas spp.
Bacterial bioagents | Days after inoculation | Reduction % | |||||
---|---|---|---|---|---|---|---|
4 | 8 | 12 | |||||
DI% | DS% | DI% | DS% | DI% | DS% | ||
2021 season | |||||||
 1. Bacillus subtilis | 0.0c | 0.0b | 1.0d | 4.0c | 2.0b | 11.0d | 89.0b |
 2. Bacillus amyloliquefaciens | 0.0c | 0.0b | 2.0c | 10.0c | 2.0b | 17.0c | 83.0c |
 3. Pseudomonas alcaligenes | 1.0b | 2.0b | 3.0b | 9.0c | 3.0b | 22.0b | 78.0d |
 4. Pseudomonas stutzeri | 0.0c | 0.0b | 1.0d | 4.0c | 2.0b | 9.0e | 91.0b |
 5. Infected control | 6.0a | 35.0a | 8.0a | 100.0a | 12.0a | 100.0a | 00.0e |
 6. Healthy fruits | 0.0c | 0.0b | 1.0d | 4.0c | 2.0b | 5.0f | 95.0a |
F. test | * | ** | * | ** | * | ** | ** |
2022 season | |||||||
 1. Bacillus subtilis | 0.0c | 0.0c | 2.0b | 4.0d | 4.0b | 13.0d | 87.0b |
 2. Bacillus amyloliquefaciens | 0.0c | 0.0c | 1.0b | 8.0c | 3.0b | 18.0c | 82.0c |
 3. Pseudomonas alcaligenes | 2.0b | 4.0b | 3.0b | 10.0b | 4.0b | 24.0b | 76.0d |
 4. Pseudomonas stutzeri | 0.0c | 0.0c | 1.0b | 5.0d | 2.0b | 10.0e | 90.0ab |
 5. Infected control | 10.0a | 42.0a | 14.0a | 100.0a | 20.0a | 100.0a | 00.0c |
 6. Healthy fruits | 0.0c | 0.0c | 2.0b | 5.0d | 3.0b | 7.0f | 93.0a |
F. test | ** | ** | * | ** | * | * | ** |