Image processing–assisted evaluation of yeast-encapsulated clove formulations against tomato brown rugose fruit virus

Abstract

Tomato brown rugose fruit virus is an emerging threat to tomato and other solanaceous crops, demanding eco-friendly antiviral approaches. Plant-derived clove products, including essential oil and ethanolic extract, possess antiviral potential but are limited by instability and delivery challenges. In this study, clove essential oil and extract were encapsulated in plasmolysed and non-plasmolysed yeast cells (Saccharomyces cerevisiae) through an environmentally friendly process to enhance their stability and effectiveness. The encapsules were analysed by gas chromatography–mass spectrometry, Fourier-transform infrared spectroscopy, and scanning electron microscopy. Their antiviral activity against tomato brown rugose fruit virus infection was evaluated under greenhouse conditions, and virus presence was confirmed by reverse transcription–polymerase chain reaction. Treatment efficacy was assessed via image-based lesion quantification, including area, count, and color parameters. Image-derived results were consistent with manual measurements, validating the reliability of digital evaluation. Treated plants exhibited reduced lesion formation and color alterations associated with symptom suppression. Yeast encapsulation thus improved the antiviral performance of clove-based products, while image processing provided a non-destructive and straightforward tool for early detection and monitoring of plant virus infections.

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