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

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

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 r...

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Veröffentlicht in:International Letters of Natural Sciences 2013-10, Vol.1 (1), p.19-27
Hauptverfasser: Edward Ntui, Akwa Ibom State University, Patrick Ishoro, University of Calabar, Juliet Bassey, University of Calabar, Etim Johnson, University of Calabar, Glory Akpan, University of Calabar
Format: Artikel
Sprache:eng
Schlagworte:
Fungi
In Vitro
Inhibitory Effects
Plant Extracts
Tomato
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Zusammenfassung: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
ISSN:2300-9675