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In Vitro Control of Tomato (Solanum lycopersicon L.) Fruit Rot Caused by Fungi Using Two Plant Extracts

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Abstract:

The inhibitory properties of the ethanolic and methanolic leaf extracts of Vernonia amygdalina and Cola acuminata on the fungal pathogens isolated from infected tomato fruits were investigated. The pathogens were Fusarium moniliformes and Rhizopus stolonifer. Various concentrations of the extracts ranging from 10, 20, 30, 40, 50, 60, 70, 80, 90 and 100% were separately added to PDA media. The fungal pathogens were separately inoculated into the media and incubated for seven days. Antifungal effects of these extracts on the mycelia growth of the pathogens were significant at P<0.05 for all treatments at higher concentrations. At 10-50% concentration, ethanolic and methanolic extracts of Vernonia amygdalina and Cola acuminata had no significant effect on the mycelia growth of Fusarium moniliformes and Rhizopus stolonifer after seven days observation period. At 60-100% concentrations, the two pathogens were completely inhibited by ethanolic extracts of Vernonia amygdalina and Cola acuminata. Methanolic extracts of Vernonia amygdalina and Cola acuminata inhibited completely Fusarium moniliformes and Rhizopus stolonifer at 80-100% concentrations. The in vitro inhibitory effects of these extracts at higher concentrations indicated that they can be used for the control of tomato fruit rot. It may be necessary to use them in prolonging the shelf-life of fresh tomato fruit and some other fruits.

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Periodical:

International Letters of Natural Sciences (Volume 52)

Pages:

19-27

DOI:

https://doi.org/10.56431/p-y381xd

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Online since:

March 2016

Authors:

Edward Ntui Okey, Patrick Ishoro Akwaji*, Juliet Bassey Akpan, Etim Johnson Umana, Glory Akpan Bassey

Keywords:

Fungi, In Vitro, Inhibitory Effects, Plant Extracts, Tomato

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Creative Commons CC BY 4.0

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