Effect of B. subtilis isolation and peat water on Total Phenolic and Chlorophyll Content in Tomato Plants Artificially Inoculated with Tomato brown rugose fruit virus (ToBRFV).

Abstract

This experiment was carried out to study the efficacy of the bacteria Bacillus subtilis and two concentrations of Olive Mill Wastewater (OMWW) in enhancing the resistance of tomato plants to Tomato brown rugose fruit virus (ToBRFV). The B. subtilis treatment maintained the highest chlorophyll levels (18.3 mg/g) 35 days after inoculation compared to the infected control (8.0 mg/g). OMWW (20%) also showed effectiveness in reducing virus-induced chlorophyll degradation, recording 15.2 mg/g. Furthermore, the
 20% OMWW treatment achieved the highest total phenolic content (1.05 mg/g) after 35 days, overcoming the infected control (0.95 mg/g) and the healthy control (0.88 mg/g). This increase was associated with the activation of the plant's chemical defense mechanisms, indicating the stimulation of systemic resistance in infected tomato plants. These results demonstrate the potential of using B. subtilis bacteria and OMWW as integrated strategies for managing Tomato brown rugose fruit virus (ToBRFV) by preserving physiological health and enhancing defensive mechanisms.