International Journal of Plant Protection

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Efficacy of Garlic Extract and Yeast Against Penicillium digitatum Causing Post Harvest Fruit Rot of Citrus (Citrus sisnensis L.)


Affiliations
1 Department of Plant Pathology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), India
     

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Freshly prepared 1 per cent garlic extract and 5 per cent yeast solution were tested against Penicillium digitatum causing fruit rot (green mold ) of sweet orange both under in vitro and in vivo. 1 per cent garlic extract gives 15.7 per cent control and 5 per cent yeast gives 15 per cent control against Penicillium digitatum. Artificially inoculated fruits treated with 1 per cent G. E. were observed in good condition upto 35 days and 5 per cent yeast treated citrus fruits upto 45 days. Use of garlic extract and yeast maintains the quality of citrus fruits, prolonged the shelf-life and delayed the rottenness presence on fruits. Penicillium digitatum could grow between temperature ranges of 20°C to 45°C, however, optimum temperature was 27 ± 1°C at which growth and sporulation of the fungus was maximum.

Keywords

Citrus, Penicillium digitatum, Garlic Extract, Yeast.
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  • Efficacy of Garlic Extract and Yeast Against Penicillium digitatum Causing Post Harvest Fruit Rot of Citrus (Citrus sisnensis L.)

Abstract Views: 258  |  PDF Views: 1

Authors

R. P. Shinde
Department of Plant Pathology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), India
B. G. Barhate
Department of Plant Pathology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), India
N. A. Musmade
Department of Plant Pathology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), India

Abstract


Freshly prepared 1 per cent garlic extract and 5 per cent yeast solution were tested against Penicillium digitatum causing fruit rot (green mold ) of sweet orange both under in vitro and in vivo. 1 per cent garlic extract gives 15.7 per cent control and 5 per cent yeast gives 15 per cent control against Penicillium digitatum. Artificially inoculated fruits treated with 1 per cent G. E. were observed in good condition upto 35 days and 5 per cent yeast treated citrus fruits upto 45 days. Use of garlic extract and yeast maintains the quality of citrus fruits, prolonged the shelf-life and delayed the rottenness presence on fruits. Penicillium digitatum could grow between temperature ranges of 20°C to 45°C, however, optimum temperature was 27 ± 1°C at which growth and sporulation of the fungus was maximum.

Keywords


Citrus, Penicillium digitatum, Garlic Extract, Yeast.

References