Protective Action of Sodium Selenite against Fusarium Wilt in Tomato: Total Protein Contents, Levels of Phenolic Compounds and Changes in Antioxidant Potential

摘要

In Mexico, tomato is considered as a vegetable of high importance due to its production levels. However, diseases represent one of the most serious agricultural challenges. The Fusarium wilt produced by Fusarium oxysporum f. sp. lycopersici is the main disease that affects tomato crop. Therefore, new alternatives to control it are being studied. In recent years, properties of some compounds that have shown efficacy to control fungal diseases have been determined. The present research was developed to determine the effect of the application of sodium selenite on the protective action against Fusarium wilt in tomato plantlets and to monitor some biochemical changes that are produced in the roots inoculated with Fusarium oxysporum f. sp. lycopersici race 3, after the application of sodium selenite. The indicators evaluated were: total protein contents, levels of phenolic compounds and changes in antioxidant potential. The results showed that the application of sodium selenite diminishes the wilt damage by Fusarium. Selenium application increased the total protein content in susceptible and resistant cultivars. On the other hand, susceptible and resistant plantlets treated with sodium selenite showed a significant increase of antioxidant potential.