Exploring the Antifungal Potential of Plant Extracts against Pathogenic Fungi | Chapter 1 | Recent Developments in Chemistry and Biochemistry Research Vol. 7

 

The present study was undertaken to evaluate the in vitro potential of aqueous extracts of plant leaves to inhibit pathogenic fungi. The activities of plant extracts have been shown to be environmentally friendly and effective against plant pathogens. The effect of leaf extract and concentration on growth inhibition of organism I (Aspergillus flavus) in vitro revealed that a concentration of 100g/mL, Moringa oleifera leaf extract (MLE) gave the highest growth inhibition (59.14) followed by Neem (Azadirachta indica) leaf extract (NLE) (49.70) and Bitter leaf (Vernonia amygdalina) extract (BLE) (45.84) respectively while the least growth inhibition on organism 1 (Aspergillus flavus) was by MLE at concentration of 40 g/mL (30.11) followed by NLE at 60 g/mL (32.11) and BLE at 40 g/mL (40.13). On organism 2 (Penicillium waksmanii), MLE at a concentration of 100 g/mL gave the highest growth inhibition of (50.49) followed by NLE (49.01) and BLE (36.72) respectively while the least inhibition on growth of organism 2 in vitro was by BLE at concentration of 60 g/mL (16.05) followed by MLE (40.70) and NLE (40.70) at concentration of 80 g/mL respectively. On organism 3 (Botryodiplodia theobromae), MLE at concentration of 100 g/mL gave the highest inhibition of growth (57.00) followed by NLE (52.71) and BLE (50.15) respectively while the least inhibition on growth of organism 3 in vitro was by BLE at 40 g/mL (21.50) followed by MLE at 60 g/mL (31.06) and NLE at 40 g/mL (41.89). On organism 4 (Fusarium oxysporum), the BLE at 100 g/mL (44.41) while MLE showed the least growth inhibition at 60 g/mL (24.04) followed by BLE at 40 g/mL (26.60) and NLE at 40 g/mL (30.12). The aqueous extracts of leaves of Moringa oleifera, Azadirachta indica and Vernonia amygdalina were found to be effective in inhibiting the radial growth of the fungal organisms in vitro, with inhibition varying from one extract to another. NLE showed the highest grand inhibitory effect of extract concentration on growth inhibition of organism 5 (Colletotrichum asianum) in vitro at 100 g/mL (53.68) followed by MLE at 100 g/mL (51.51) and BLE at 100 g/mL (40.94). The least inhibitory effect on the growth of organism 5 in vitro was by BLE at 80 g/mL (21.26) followed by NLE at 40 g/mL (22.25) and MLE at 40 g/mL (32.69). The controls ranged from 2.23 to 4.31 across all extract concentrations and fungal isolates. There were significant differences in growth inhibition between extract concentrations and their controls on all fungal isolates. The use of plant extracts provides an alternative means for controlling plant pathogenic fungi. This is an important step in developing plant-based biopesticides as ideal treatments for future plant disease management programmes. These botanicals are not only environmentally friendly, cost-effective, easy to produce and easy to apply formulations, but they are also safe for consumers and provide alternative means for controlling plant pathogenic fungi.

 

Author (s) Details

 

Liamngee Kator
Department of Biological Sciences, Benue State University Makurdi, Benue State, Nigeria.

 

Zakki Yula Hosea
Department of Biological Sciences, Benue State University Makurdi, Benue State, Nigeria.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/rdcbr/v7/756

Edible Coatings from Plant Leaf Extracts: Preserving Quality and Mitigating Fungal Contamination in Stored Tomato (Solanum lycopersicum L.) Fruits | Chapter 3 | Current Research Progress in Agricultural Sciences Vol. 7

The objective of this work was to determine the effect of Moringa, Neem and Bitter leaf as edible coatings for extended storage life and quality retention of tomato fruits. The presence of decay is a very serious defect which renders tomatoes unmarketable. Fungi are the most important and prevalent pathogens infecting a wide range of fruits and causing destructive and economically important losses of fruits during storage, transportation and marketing. The use of edible coating has also received more attention in recent years due to the growing interest in reducing environmental pollution, the need to prolong the shelf life of foods and the increasing demand for healthier ecological foods. The impact of extracts from plant leaves as edible coatings on quality retention of tomato (Solanum lycopersicon L.) fruits after inoculation with fungal isolates was investigated. The experiment was conducted in the Botany Laboratory of the Benue State University, Makurdi. Healthy tomato fruits of the Roma variety were collected at semi ripe stage from the experimental farm. A total of five fungi namely; Aspergillus flavus, Penicillium waksmanii, Lasiodiplodia theobromae, Fusarium oxysporum and Colletotrichum asianum were artificially inoculated into the healthy tomato fruits. The inoculated tomato fruits were coated with leaf extracts of Moringa, Neem and Bitter leaf at 80%w/v and 100% w/v and stored at room temperature. Quality parameters of tomato fruits evaluated include; Beta-carotene content, Lycopene content, pH and Total soluble solids. Analysis of Variance (ANOVA) was used to analyze data. Leaf extract of Moringa, Neem and Bitter leaf at 100% w/v gave the best quality retention of tomato fruits. There was a significant increase (P≤0.05) in Beta-carotene and lycopene content of tomato fruits treated with Moringa, Neem and Bitter leaf extracts at 100% w/v over the storage period. pH and total soluble solids content of tomato fruits treated with Moringa, Neem and Bitter leaf extracts decreased with increased rate of concentration over the duration of storage. Lycopene is the major carotenoid compound in tomatoes, it gives the fruit its characteristic red colour. It was observed that lycopene content from all treatments increased as the concentration increased over storage time with the untreated having the least lycopene content. The increase in lycopene content of fruits treated with leaf extract might be due to the faster ripening rate of fruit which leads to the conversion of chloroplasts to chromoplasts and lycopene accumulation in the internal membrane system. Plant extracts have the potential to maintain the quality parameters of tomato fruits during storage. The use of leaf extract of Moringa, Neem and Bitter leaf at 100% w/v concentration should be utilized in coating tomato fruits to maintain their quality parameters during storage. Improvement in methods of coating and the number of additives should be enhanced to effectively impact the overall quality of food products during storage.

 

Author (s) Details

 

Liamngee K
Department of Biological Sciences, Benue State University Makurdi, Nigeria.

 

Dangana MD
Department of Applied Biology, (Section) Microbiology, Kaduna Polytechnic, Kaduna State, Nigeria.

 

Hafsat D
University of Maiduguri, Borno State, Nigeria.

 

Chigboja MO
Department of Medical Biochemistry, Faculty of Basic Medical Sciences, College of Medicine, University of Nigeria, Enugu Campus, Enugu State, Nigeria.

 

Ameh LO
Center for Food Technology and Research, Benue State University, Makurdi, Nigeria.

 

Lawir CN
Center for Food Technology and Research, Benue State University, Makurdi, Nigeria.

 

Fayinminu AO
Department of Biological Sciences, Benue State University Makurdi, Nigeria.

 

Please see the book here:- https://doi.org/10.9734/bpi/crpas/v7/3734