African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5238

Full Length Research Paper

Effects of antifungal activity of essential oils, salts and antioxidants acids on pathogenic fungi and their application methods for controlling postharvest diseases in banana fruits

Zoeir H. A.
  • Zoeir H. A.
  • Botany Department, Faculty of Agriculture, Tanta University, Tanta, Egypt.
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El Zahaby H. M.
  • El Zahaby H. M.
  • Botany Department, Faculty of Agriculture, Tanta University, Tanta, Egypt.
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Ziedan E. H.
  • Ziedan E. H.
  • Plant Pathology Department, National Research Centre, Dokki, Cairo, Egypt.
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Maswada H. F.
  • Maswada H. F.
  • Botany Department, Faculty of Agriculture, Tanta University, Tanta, Egypt.
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  •  Received: 29 May 2017
  •  Accepted: 28 June 2017
  •  Published: 07 August 2017

Abstract

In vitro clove essential oil (1.0%), sodium carbonate (2.0%) and sorbic, salycilic and propinic acids (0.5%) completely (100%) inhibited mycelial linear growth of Colletotrichum musae and Fusarium moniliforme, which is the cause of postharvest diseases in banana fruits. In vivo different application methods, that is, spray, soaking and dusting were tested on crown rot, neck rot, finger rot and flower end rot under artificial infestation with causal pathogens. Soaking method significantly reduced major postharvest diseases incidence in banana fruits than spray and dusting treatments. Soaking banana fruits in clove suspension (2%) and sodium carbonate (4.0%) was the best treatment that completely inhibited (100%) crown rot and flower end rot diseases and significantly reduced finger rot and neck rot diseases. So, clove oil and sodium carbonate were the most promising agents for controlling major postharvest diseases of banana fruits as eco-friendly and alternative synthetic fungicides.

 

Key words: Banana, antioxidants, fungi, diseases, essential oil, salts.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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