In vitro effects of aqueous versus ethanol diluted garlic extracts on apple postharvest pathogens Botrytis cinerea, Penicillium expansum and Neofabraea alba

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In vitro effects of aqueous versus ethanol diluted garlic extracts on apple postharvest pathogens Botrytis cinerea, Penicillium expansum and Neofabraea alba

Description

Abstract: Plant extracts and their essentials have been highlighted in recent years for their antimicrobial potential. Garlic extracts have been documented to be inhibitory to an array of bacteria and fungi. This study aimed to determine the in vitro antifungal activity of aqueous and ethanol diluted garlic extracts on the postharvest pathogens Botrytis cinerea, Penicillium expansum and Neofabraea alba. Extracts were tested by using distilled water and ethanol as solvents to make up the required concentrations and subsequently incorporating the extracts into an amended media. Mycelial growth of B. cinerea and P. expansum on garlic extract amended PDA media was successfully inhibited by aqueous and ethanol dilutions. EC50 values indicated that 25.5% and 11.7% ethanol extract could be used to limit the growth of B. cinerea and P. expansum, respectively. Neofabraea alba growth was similar when treated with the aqueous and ethanolic dilutions of the garlic extracts. EC50 values indicated that 11.5% of an ethanol diluted extract could be used to reduce growth of N. alba. It was concluded that the type of solvent used play an important role in the antifungal activity of garlic extracts. Overall, the antifungal activity of garlic extracts for the control of B. cinerea and P. expansum was confirmed. The antifungal activity of garlic extracts for the control of N. alba requires further investigation

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