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

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

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

2013

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

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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