In vitro and field evaluation of selected spices as botanical fungicide for management of Phytophthora infestans, causative agent for late blight in tomato. (26th November 2022)

• Record Type: Journal Article
• Authors: Lengai, Geraldin M. W.; Muthomi, James W.; Mbega, Ernest R.; Cheseto, Xavier
• Is Part Of: Archives of phytopathology and plant protection. Volume 55:Number 19(2022)
• Page Start: 2177
• Page End: 2199
• Publication Date: 2022-11-26
• Subjects: Botanical fungicide -- bioactive compounds -- gas chromatography-mass spectrometry -- phytopathogen; Plants, Protection of -- Periodicals; Plant diseases -- Periodicals; 632
• DOI: 10.1080/03235408.2022.2156029
• Languages: English
• ISSNs: 0323-5408

Abstract

Abstract: Late blight of tomato, caused by Phytophthora infestans, is responsible for massive losses in yield of open field-grown tomato and is managed by use of synthetic fungicides. The rising demand for food safety calls for alternative yet effective crop protection products. Using a bioassay-guided approach the antifungal properties of ethanolic extracts of seven spices was evaluated and the constituents of the most inhibitory fraction determined using coupled gas chromatography-mass spectrometry. Clove extract was the most active and inhibited (100%) growth of P. infestans followed by black pepper (91%) turmeric (87%) and ginger (85%). The hexane fraction of clove extract equally inhibited growth of P. infestans 100%. The spice extracts reduced severity of late blight by between 29% and 40% with black pepper being the most efficacious under field conditions. These findings show the fungicidal potential of selected spices for the management of late blight of tomato.