Invitro Inhibitory Effect of Some Plants Aquatic Extracts on Conidial Growth of the Phytopathogenic Fungus (Fusarium oxysporium)

Document Type : Original Article

Authors
Shalaw Abdalrahman Omer 1
Ibrahim Majeed Faraj 2
Nasik Muhamad Faraj 2
1 Garden design Department, Sulaimani Polytechnic University, Sulaymaniyah, Kurdistan Region, Iraq.
2 Protected agriculture Department, Sulaimani Polytechnic University, Sulaymaniyah, Kurdistan Region, Iraq
10.24271/psr.2023.384552.1246
Abstract
Abstract
Fusarium wilt is a significant disease of vegetables that affects the tomato crop and significantly reduces productivity and is the most severe, and worldwide terrible disease. Classified on morphological criteria, pigmentation on PDA, sporulation and spore shape, the pathogenic fungus isolated from the infected tomato plant in the current investigation was identified as Fusarium oxysporum F. sp. lycopersici. Five extracts of the plant species Zingibre officinale, Melia azedarach, Nerium oleander, Ocimum basilicum and Allium sativum were tested in vitro for their fungitoxicity against the pathogen under consideration using the poisoned food technique with different concentrations (20,40,60 and 80%). The purpose of this research is to provide a safe alternative to synthetic fungicides, in comparison to the control, all of the phytoconstituents evaluated substantially decreased pathogen mycelial formation. Nevertheless, among the five plant extracts that were determined Allium sativum was significantly superior over other treatments and recorded (95.85%), Ocimum basilicum (93.15%), Nerium oleander (92.89%) followed by Melia azedarach, Zingibre officinale recorded (55%), (43%) separately.
Keywords
Fusarium wilt
Pathogenic fungus
Plant extract
Poisoned food technic
Growth inhibition
Crossmark
Subjects
Passer Journal of Basic and Applied Sciences
Volume 5, Issue 2
December 2023
Pages 342-347