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Study on Inhibitory Effects of Nano-Cu_2O on Alternaria solani of Tomato

Xia Gao

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Abstract

Taking Alternaria solani as material,the inhibitory effects of different concentrations of Nano-cuprous oxide(Cu2O)(250,500,750,1 000,1 250 mg/kg) on Alternaria solani of tomato were studied,and drug-containing medium was used for conducting the toxicity test.The results indicated that Nano-Cu2O had significant effects on Nano-Cu2O of tomato.Different concentrations of Nano-Cu2O had different inhibitory effects on Alternaria solani of tomato;the inhibitory effect was positively correlated to concentration,and correlation coefficient was over 0.98;the EC50 was 535.8 mg/kg for Alternaria solani of tomato.

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What this paper is about

Taking Alternaria solani as material,the inhibitory effects of different concentrations of Nano-cuprous oxide(Cu2O)(250,500,750,1 000,1 250 mg/kg) on Alternaria solani of tomato were studied,and drug-containing medium was used for conducting the toxicity test.The results indicated that Nano-Cu2O had significant effects on Nano-Cu2O of tomato.Different concentrations of Nano-Cu2O had different inhibitory effects on Alternaria solani of tomato;the inhibitory effect was positively correlated to concentration,and correlation coefficient was over 0.98;the EC50 was 535.8 mg/kg for Alternaria solani of tomato.

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Available abstract

Taking Alternaria solani as material,the inhibitory effects of different concentrations of Nano-cuprous oxide(Cu2O)(250,500,750,1 000,1 250 mg/kg) on Alternaria solani of tomato were studied,and drug-containing medium was used for conducting the toxicity test.The results indicated that Nano-Cu2O had significant effects on Nano-Cu2O of tomato.Different concentrations of Nano-Cu2O had different inhibitory effects on Alternaria solani of tomato;the inhibitory effect was positively correlated to concentration,and correlation coefficient was over 0.98;the EC50 was 535.8 mg/kg for Alternaria solani of tomato.

Key concepts: Alternaria solani, EC50, Alternaria, Nano-, Horticulture, Chemistry, Food science, Antifungal

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