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Tomato chlorosis virus (ToCV) was originally discovered in the mid-1990s in greenhouse-grown tomato plants in north-central Florida, USA. [2] It is an emerging whitefly-transmitted virus that can be found in a variety of tropical, subtropical, and temperate areas around the world. [ 3 ]
[1] [2] Wilt, stunting and lack of vigor can be observed as the primary symptoms, and infected leaves can possibly show interveinal chlorosis that leads to premature defoliation. [ 3 ] [ 4 ] The distinctive characteristic of P. lycopersici is that it causes brown lesions on the surface of medium roots which are known as a brown root rot. [ 4 ]
Tomato mosaic Tomato mosaic virus Tomato mottle Tomato mottle geminivirus: Tomato necrosis Alfalfa mosaic virus: Tomato spotted wilt Tomato spotted wilt virus: Tomato yellow leaf curl Tomato yellow leaf curl virus: Tomato yellow top Tomato yellow top virus: Tomato bunchy top: Potato spindle tuber viroid [5] Tomato planto macho Tomato planto ...
Orthotospovirus is a genus of negative-strand RNA viruses, in the family Tospoviridae of the order Bunyavirales, which infects plants. Tospoviruses take their name from the species Tomato spotted wilt orthotospovirus (TSWV) which was discovered in Australia in 1919.
In botany, chlorosis is a condition in which leaves produce insufficient chlorophyll. As chlorophyll is responsible for the green color of leaves, chlorotic leaves are pale, yellow, or yellow-white. As chlorophyll is responsible for the green color of leaves, chlorotic leaves are pale, yellow, or yellow-white.
Crinivirus, formerly the lettuce infectious yellows virus group, is a genus of viruses, in the family Closteroviridae. [1] They are linear, single-stranded positive sense RNA viruses (and are therefore group IV). [2]
Tomato, tobacco, legumes, cucurbits, sweet potatoes and banana are a few of the most susceptible plants, but it also infects other herbaceous plants. [2] F. oxysporum generally produces symptoms such as wilting, chlorosis , necrosis, premature leaf drop, browning of the vascular system, stunting and damping-off.
In brassicas, leaves are blue-green in color and may have a low degree of interveinal chlorosis. Scorching along the outside edges of leaves is common, and leaves are often tough in texture due to slow growth. In tomatoes, the stems are woody and growth is slow. Leaves are blue-green in color, and the interveinal area often fades to a pale gray ...