Management of Post-Harvest Fruit Spoilage Fungi by Some Potential Spice Extracts

Abstract

The experiment was carried out to evaluate the antifungal potential of aqueous and ethanolic extracts of four spices (Allium sativum, Zingiber officinale, Cinnamomum zeylanicum and Capsicum annuum) against the important postharvest spoilage fungi isolated from diseased fruits. In total, 276 isolates of post-harvest spoilage fungi were isolated from four different fruit types (Persea americana, Musa acuminate, Citrus sinensis and Lycopersicom esculentum), out of which 183 isolates were identified while 93 isolates were remain unidentified. The most dominant post-harvest spoilage fungus was Rhizopus sp., (26.45%), followed by Penicillium sp., (19.93%), Aspergillus sp., (10.86%) and Fusarium sp., (9.06%). Results of disc diffusion assay showed that ethanolic extract of C. zeylanicum was found to be most effective against Penicillium sp., followed by aqueous extracts of A. sativum. The ethanolic extract of C. zeylanicum in agar amended assay and minimal inhibitory concentrations was found to be very efficient (100% inhibition) against all the tested fungi. Result of in-vivo study showed that pre-inoculated C. zeylanicum ethanolic extract and A. sativum aqueous extract were found effective in reducing the disease severity (6.24-13.67%) and (7.91-13.15%) against the Penicillium, Rhizopus, Aspergillus and Fusarium spp. Keywords: Aqueous extract, Diseased fruits, Disease severity, Ethanolic extract, Inhibition.