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Some Factors Affecting the Inactivation Rate of the Virus of Tomato Spotted Wilt
Author(s) -
BALD J. G.,
SAMUEL GEOFFREY
Publication year - 1934
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1934.tb06898.x
Subject(s) - biology , distilled water , virus , hydrogen peroxide , ferrous , sodium azide , sodium , inoculation , reducing agent , microbiology and biotechnology , food science , horticulture , biochemistry , virology , chemistry , chromatography , organic chemistry
Summary. Tomato spotted wilt inoculum stirred in the process of inoculation lost its virulence more rapidly than inoculum standing undisturbed. The rate of inactivation of the virus was increased by bubbling air through the inoculum. When all but traces of free oxygen were excluded by bubbling nitrogen through the inoculum loss of virulence was slightly delayed but the final rate of inactivation was practically unchanged. The addition of two oxidising agents, chloramine T and hydrogen peroxide, increased the rate of inactivation. Of six reducing agents tested, one, sodium sulphite, retarded inactivation very markedly. In one experiment at a temperature of 22° C. the virus remained active for more than 36 hours in a 0.2 per cent, solution of the anhydrous salt while control inoculum prepared at, the same time with distilled water was completely inactivated in less than 5 hours. Sodium nitrite retarded inactivation slightly. The remaining four reducing agents—ferrous sulphate, tannic acid, hydroquinone and cysteine hydrochloride—hastened inactivation, but the oxidation‐reduction potentials existing in the virus‐containing systems were not known. These results are briefly discussed in their bearing on the possibility that the normal rapid inactivation of spotted wilt virus which occurs in the standing juice is due to an oxidation reaction.