Antifungal Activity of Cinnamon (Cinnamonmum zeylanicum) Extract on Banana Crown Rotting Fungi
N.K. Kyu Win, P. Jitareerat and S. Kanlayanarat
Book of Abstract. APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Bangkok, Thailand. 76 page.
2005
บทคัดย่อ
Crown rot is the important postharvest disease of banana caused by complex fungi; C. musae, Lasiodiplodia theobromae, and Fusarium spp. are ubiquitous in postharvest storage. Due to the consumer concern on fungicide residue therefore, alternative methods for controlling of postharvest diseases were required. The antifungal activity of cinnamon extracts on these pathogens was observed in vitro at room temperature. Inhibition of conidial germination and mycelial growth was investigated on potato dextrose agar with 0, 100, 500, 1,000, 5,000 and 10,000 ppm of cinnamon extract in compared with 750 ppm carbendazim. The results revealed that cinnamon extracts at 5000 ppm completely arrested the conidial germination and growth of all pathogenic fungi. Conidia of L. theobromae was the most sensitive to cinnamon extract at the lowest concentration (100 ppm) with 18.33% of inhibition while C. musae and Fusarium spp. were 46.67 and 78.33% respectively. However, mycelial growth of Fusarium spp. was affected by 1,000 ppm with the inhibition percent of 75.71% but 77.18% and 33.35% for C. musae and L. theobromae. The ED50 values of cinnamon extracts were 588, 1,950, and 692 ppm for mycelial growth of C. musae, L. theobromae and Fusarium spp. and were 91, 50 and 758 ppm for their conidia. This study indicated that the ED50 value of cinnamon extracts for mycelial growth was higher than that of conidia germination, excepted Fusarium spp. and the cinnamon extract at 5,000 ppm has a potential to be used as biological control to reduce crown rot disease of banana.