Identification of new sources of resistance to resistance-breaking isolates of tomato spotted wilt virus

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Kabaş A., Fidan H., Demirelli M. B.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES, vol.28, no.5, pp.3094-3099, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 28 Issue: 5
  • Publication Date: 2021
  • Doi Number: 10.1016/j.sjbs.2021.02.053
  • Journal Name: SAUDI JOURNAL OF BIOLOGICAL SCIENCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Directory of Open Access Journals
  • Page Numbers: pp.3094-3099
  • Keywords: Biological and molecular test, Resistance breaking, TSWV, Wild tomato, LYCOPERSICON-ESCULENTUM, TOSPOVIRUS-RESISTANCE, TSWV RESISTANCE, RAPD MARKERS, 1ST REPORT, SW-5 GENE, PERUVIANUM, BIOLOGY, STRAIN, PLANTS
  • Akdeniz University Affiliated: Yes

Abstract

The tomato as both a fresh consumption and industrial product is one of the most profitable vegetables and has a large cultivation area in the world. Parallel to intense production activities, Tomato Spotted Wilt Virus (TSWV), like viral diseases, results in significant economic losses every year. Use of resistant cultivars is the most efficient and environmental-friendly method of fighting against these diseases. This study was conducted to develop new tomato genetic resources resistant to TSWV because of the Sw-5 resistance breaking (RB) isolates that were determined in tomato cultivation areas. In this study, a total of 40 tomato materials including 15 lines, 9 commercial varieties and 16 wild genotypes were by tested with molecular and biological testing methods. Mechanical inoculation method was used for biological testing and SCAR marker was used in molecular analysis. S. penellii, S. chmielewski, S. habrochaites, S. peruvianum and S. sitiens, LA0716, LA1028, LA1777, LA2744 and LA4110 genotypes were found as resistant against breaking isolates of Tomato Spotted Wilt Virus. These genotypes may be a good resistance source for the future breeding studies in tomato.