Effects of temperature and streptomycin sulfate treatment on the control of Pseudomonas syringae pv. Sesame in sesame seeds

Abstract

This experiment aimed to study the optimal temperature for soaking sesame seeds to reduce the presence of Pseudomonas syringae pv. sesame, the causal agent of sesame leaf spot disease. Three sesame varieties were studied: white sesame (DOA. Ubon Ratchathani 2), red sesame (DOA. Ubon Ratchathani 3), and black sesame (DOA. Ubon Ratchathani 3). The experiment followed a Completely Randomized Design (CRD) with four replications and five treatments: 1. control (seeds soaked in water at room temperature)    2. seeds soaked in water at 50°C for 25 minutes + streptomycin sulfate (75 ml/ 1 liter of water) for 30 minutes 3. seeds soaked in water at 50°C for 30 minutes + streptomycin sulfate (75 ml / 1 liter of water) for 30 minutes 4. seeds soaked in water at 50°C for 35 minutes + streptomycin sulfate (75 ml/ 1 liter of water) for 30 minutes and 5. seeds soaked in water at 50°C for 40 minutes + streptomycin sulfate (75 ml/ 1 liter of water) for 30 minutes. Results showed that: soaking white and red sesame (DOA. Ubon Ratchathani 2 and 3) in hot water at 50°C for 25–30 minutes + streptomycin sulfate (75 ml/ 1 liter of water) for 30 minutes soaking black sesame (DOA. Ubon Ratchathani 3) at 50°C for 30 minutes + streptomycin sulfate (75 ml/ 1 liter of water) for 30 minutes were optimal treatments. All three sesame varieties showed 80–95% disease control, 91.00–94.34% germination rate, and seedling vigor between 81.00–87.33%.