IN VITRO EVALUATION OF DIFFERENT LOCALLY AVAILABLE PRESERVATIVES AGAINST THE FUNGUS CAUSING TOMATO FRUIT ROT DISEASE

Authors

  • Safia Nizamani
  • Asad Ali Khaskheli
  • Muhammad Mithal Jiskani
  • Imtiaz Ahmed Nizamani
  • Allah Jurio Khaskheli
  • Gul Bahar Poussio
  • Sajad Ali Khaskheli
  • Muhammad Ibrahim Khaskheli Department of Plant Protection, Sindh Agriculture University, Tando jam

DOI:

https://doi.org/10.15414/jmbfs.3188

Keywords:

Antifungal effect, preservatives, botanicals, tomato fruit rot

Abstract

The post-harvest tomato fruit rot caused by Alternaria solani is a major threat to the tomato fruits. Our main objective of this study was to assess the locally available plant based preservatives against post-harvest tomato fruit rot. The in-vitro antifungal effect of 09 different treatments (07 plants based = black pepper, red pepper, turmeric, clove, garlic, onion and papaya seed and 02 chemical preservatives = Potassium metabi-sulphate, PMS and Sodium benzoate, SB) showed significant (P < 0.05 = 0.0000) variation among the treatment groups. Black pepper followed by red pepper and turmeric remained the best antifungal and preservative after 05, 10 and 15 days after treatment (DAT) in B-group (inoculated and uninjured fruits). However, in A-group (inoculated and injured fruits), lowest infection percent was recorded for black pepper followed by red pepper and turmeric after 05, 10 and 15 DAT. The response of all treatments was obvious after 15 DAT. No infection of test fungus was recorded when black pepper and red pepper were applied. Whereas, with the application of turmeric (8.33%) and garlic (9.33%) lowest infection percent was observed with no significant difference. The response of onion (4.33%), papaya seed (6%), clove (7.66%) and SB (15%) appeared moderate with no significant difference. After 30 days, the lowest number of spoilt fruits were recorded with the treatment of black pepper (01) and red pepper (01) followed by turmeric (02), clove (02), onion (02) and SB (02) in B-group. Based on best physical structure, maximum numbers of tomato fruits were observed in clove (04) followed by black pepper (03) and SB (03) when treated without any injury (B group). While in case of A group, almost all fruits in all treatments become spoilt after 30 days of treatment. It has been proved that locally available plant based preservatives have an excellent antifungal and preservative potential against post-harvest tomato fruit rot disease caused by Alternaria solani. These plant based preservatives increase the shelf-life of tomatoes without any health hazards. To the best of our knowledge, this is the first time conducted study, where antifungal and preservative potential of locally available plant products against post-harvest tomato fruit rot caused by Alternaria solani have been explored.

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Published

2021-10-01

How to Cite

Nizamani, S. ., Khaskheli, A. A. ., Jiskani, M. M. ., Nizamani, I. A. ., Khaskheli, A. J. ., Poussio, G. B. ., Khaskheli, S. A. ., & Khaskheli, M. I. (2021). IN VITRO EVALUATION OF DIFFERENT LOCALLY AVAILABLE PRESERVATIVES AGAINST THE FUNGUS CAUSING TOMATO FRUIT ROT DISEASE. Journal of Microbiology, Biotechnology and Food Sciences, e3188. https://doi.org/10.15414/jmbfs.3188

Issue

Section

Food Sciences
Received 2020-05-28
Accepted 2021-02-24
Online Published 2021-10-01