Determination of Bactericidal Potential of Green Based Silver and Zinc Nanoparticles against Bacterial Canker of Tomato

Abstract

Bacterial canker of tomato is the most damaging one and is responsible for causing 70% yield losses each year. Green synthesis of nanoparticles has ushered in a new research field known as green nanotechnology and has emerged as vital tool for the management of plant diseases. In comparison to other conventional techniques, green synthesis of various nanoparticles was found to be eco-friendly, low-cost and profitable resulting in more stable synthesized materials. In present research, zinc and silver nanoparticles were synthesized and their antibacterial potential was evaluated alone and in combination against Clavibacter michiganensis subsp. michiganensis under lab and field conditions. In lab experiment, combination of Zinc and Silver NPs proved to be the most effective showing maximum inhibition zone (27.449 mm) followed by Zinc (19.50 mm), and Silver (16.21 mm). Similarly, in the field experiment combination of Ag+Zn NPs   proved effective with minimum disease incidence (6.10%) followed by Zinc (10.15%) and Silver NPs (22.40%) as compared to the control.