• Research in Plant Disease
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• v.8 no.2
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• pp.101-106
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• 2002

For the detection of Tobacco masaic virus (TMV), Tomato mosaic virus (ToMV), and Cucumber mosaic virus (CMV), tomato seeds of 11 table tomato and 7 cherry tomato cultivars were assayed by DAS-ELISA. Among the cultivars, TMV and ToMV were detected from 9 cultivars at the rates lower than 20% and 16%, respectively. In the assay on seed transmission rates, ToMV and CMV were detected as high as 24% and 8% , respectively, but TMV was not detected. In field survey on these viruses from tomato plants of 10 different places in Chungbuk province, ToMV and CMV were detected from most fields. TMV was detected from only 3 fields. The highest detection rates of these viruses were recorded in Cheongwon for TMV Chungju for ToMV, and the other locality of Chungju far CMV. It was difficult to find any relationship between the growth stage of tomato and infection rates. TMV usually caused mosaic on leaves while ToMV caused various symptoms including yellows, necrosis, and mottling. CMV-infected tomato plants showed symptoms of shoestring, fern leaf, and yellows.

• Research in Plant Disease
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• v.11 no.2
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• pp.213-216
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• 2005

Tomato spotted wilt virus (TSWV) occurred abruptly with a high incidence rate in 14 vegetable crops in Anyang area, Gyunggido in 2004. TSWV was identified by the symptoms on the indicator plants, immunocaptured reverse transcription-polymerase chain reaction (IC/RT-PCR), virion captured (VC)RT-PCR and RT-PCR using total RNA from the infected plants. Vegetable crops infected with TSWV included table tomato, cherry tomato, red pepper, lettuce, chicory, red leaf chicory, red mustard, dragon tongue, treviso, potato, perilla, sesame, pumpkin, and ssamchoo (hybrid of oriental cabbage and cabbage). The incidence of TSWV in fields ranged from 30 to $100\%$. TSWV usually produced necrosis, wilt and/or severe mosaic with typical single or double ring spots on the leaves. TSWV could be detected in Frankliniella occidentalis collected from the crops in the fields with $90\%$ rate by IC/RT-PCR.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.93-99
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• 2021

This study was undertaken to compare the efficacy of different sample preparation (stomaching, pulsifying, and sonication) and DNA extraction methods (boiling and commercial kit) for detection of enterotoxin-producing Clostridium perfringens from produce by polymerase chain reaction (PCR). Each produce type was inoculated at concentrations of 102, 103, 104, 105, 106, and 107 spores/g. Produce inoculated with spores was treated with three sample preparation methods, and DNA was extracted by boiling method and a commercial kit, followed by PCR. The detection limit of stomached samples was lower than that of pummeled and sonicated samples by 10-100 times. Moreover, the DNA extraction efficiency of the commercial kit was found to be superior to that of boiling. In particular, the PCR efficiency of cherry tomato and perilla leaf samples was greatly affected by sample preparation and DNA extraction method. These data suggest that DNA extraction with a commercial kit after pulsification is an optimum sample preparation method for detection of C. perfringens by PCR.