<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The postharvest rot fungus, <italic>Lasiodiplodia theobromae,</italic> poses a significant threat to the avocado trade in Ghana as it discounts both the quality and shelf life of freshly harvested avocado fruits. This study evaluated the biological effect of three bioagents, garlic, baking soda, and black pepper, on mitigating posthar-vest rots of avocado fruits caused by <italic>L. theobromae.</italic> Isolates of <italic>L. theobromae</italic> obtained from spoiled fruits were identified using morphological, molecular, and pathogenicity procedures. Eight isolates of <italic>L. theobromae</italic> were similar in morphology and pathogenicity and genetic markers (ITS). The three bioagents, garlic and pepper seed powder, and baking soda, were evaluated <italic>in vitro</italic> using the food poison technique at two concentrations, 10 g and 20 g per 100 ml of water. Garlic at 20 g/100 ml of water completely inhibited mycelium growth, followed with 10 g/l (7.8%), and baking soda at 20 g/l (32.6%). Further studies of these bioagents on fruit are recommended.</p>
</abstract>

The postharvest rot fungus, Lasiodiplodia theobromae, poses a significant threat to the avocado trade in Ghana as it discounts both the quality and shelf life of freshly harvested avocado fruits. This study evaluated the biological effect of three bioagents, garlic, baking soda, and black pepper, on mitigating posthar-vest rots of avocado fruits caused by L. theobromae. Isolates of L. theobromae obtained from spoiled fruits were identified using morphological, molecular, and pathogenicity procedures. Eight isolates of L. theobromae were similar in morphology and pathogenicity and genetic markers (ITS). The three bioagents, garlic and pepper seed powder, and baking soda, were evaluated in vitro using the food poison technique at two concentrations, 10 g and 20 g per 100 ml of water. Garlic at 20 g/100 ml of water completely inhibited mycelium growth, followed with 10 g/l (7.8%), and baking soda at 20 g/l (32.6%). Further studies of these bioagents on fruit are recommended.

<italic>In Vitro</italic> Efficacy of Three Potential bioagents against <italic>Lasiodiplodia theobromae</italic>, Causal Agent of Postharvest Fruit Deterioration of Avocado

Kwame Nkrumah University of Science and Technology

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution 4.0 International License.

 Efficacy of Three Potential bioagents against , Causal Agent of Postharvest Fruit Deterioration of Avocado

The postharvest rot fungus, Lasiodiplodia theobromae, poses a significant threat to the avocado trade in Ghana as it discounts both the quality and shelf life...

In Vitro Efficacy of Three Potential bioagents against Lasiodiplodia theobromae, Causal Agent of Postharvest Fruit Deterioration of Avocado

Article Category: Short communication

Publicado en línea: 29 jun 2024

Páginas: 25 - 32

Recibido: 01 abr 2024

Aceptado: 01 jun 2024

DOI: https://doi.org/10.2478/johr-2024-0009

Palabras clave
biocontrol, garlic powder, pathogenicity, pepper seed powder, sodium bicarbonate, stem-end-rot

© 2024 Atta Kwesi Aidoo et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

In Vitro Efficacy of Three Potential bioagents against Lasiodiplodia theobromae, Causal Agent of Postharvest Fruit Deterioration of Avocado

Article Category: Short communication

Publicado en línea: 29 jun 2024

Páginas: 25 - 32

Recibido: 01 abr 2024

Aceptado: 01 jun 2024

DOI: https://doi.org/10.2478/johr-2024-0009

Palabras clavebiocontrol, garlic powder, pathogenicity, pepper seed powder, sodium bicarbonate, stem-end-rot

© 2024 Atta Kwesi Aidoo et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Palabras clave
biocontrol, garlic powder, pathogenicity, pepper seed powder, sodium bicarbonate, stem-end-rot