Publication: Fermented botanical extracts against eggplant fruit rot caused by Phytophthora sp.
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Date
2024-05
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Don Mariano Marcos Memorial State University- North La Union Campus
Abstract
Eggplant is one of the leading vegetable crops in the Philippines that serves
as another source of income in many provinces. However, eggplant is affected by several
pathogens, including fruit rot that leads to low production. This study aimed to identify
the etiology of Phytophthora sp. infecting fruits of eggplant and to determine the effect of
botanical extracts on the diameter of zone of growth, percent inhibition, diameter of rot
on eggplant fruit and degree of control. The research and laboratory procedures for
disease identification, inhibitory effect, and efficacy tests were used in the study. Results
revealed that Phytophthora sp. is the pathogen that causes eggplant fruit rot. It has a
hyaline, pear-shape, and aseptate conidia. The colony has a cottony appearance, white to
brown color and flat elevation. All the fermented botanical extracts effectively inhibit the
growth of Phytophthora sp. In terms of diameter of the expansion of growth of the fungal
rot on the eggplant fruit, the treatments have insignificant mean differences with each
other. The neem extract + chili pepper extract + madre de cacao extract is
recommended as protection against fruit rot.
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Citation
Gorospe, W.D. (2024). Fermented botanical extracts against eggplant fruit rot caused by Phytophthora sp.[Unpublished Undergraduate Thesis, Don Mariano Marcos Memorial State University- North La Union Campus, Bacnotan, La Union].