Effects of Different Treatments on the Inactivation of Various Seedborne Viruses in Some Vegetables

Abstract

In this study, we considered the efficacy of seed treatments for the inactivation of some seedborne viruses in tomato, pepper, melon, squash, bean and lettuce seeds, which are essential for human nutrition and seed production in our country. A total of 325 seed samples obtained from various farmers and foundations were tested by DAS-ELISA and RT-PCR procedures. Eight seed lots infected with Tomato mosaic tobamovirus (ToMV), Tobacco mosaic tobamovirus (TMV), Cucumber mosaic cucumovirus (CMV), Soybean mosaic potyvirus (SMV) and Lettuce mosaic potyvirus (LMV) were selected as research materials. Virus inactivation treatments were made by using acetic acid (CH₃COOH), hydrogen peroxide (H₂O₂), hydrochloric acid (HCl), sodium hypochlorite (NaClO), Triton X 100, dry heat, heated water, ozone (O₃), and UV (305 nm wavelength). The most effective treatments for reducing virus concentration were HCl, heated water (65 °C) and ozone (10 g m⁻³). These treatments reduced concentrations of seed-borne viruses in ranges of 51%, 42%, and 32%, respectively. Other treatments were less effective and reduced virus concentrations in the range of 27%–12%. HCl and ozone treatments were the most effective and applicable methods because they did not have negative effect on seed germination.

Keywords:

• Ozone
• Seed Treatment
• Vegetables
• Seedborne Viruses
• Inactivation
• HCl