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Fermented botanical extracts against eggplant fruit rot caused by Phytophthora sp.

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dc.contributor.authorGorospe, Willyn D.
dc.date.accessioned2026-04-27T07:42:11Z
dc.date.available2026-04-27T07:42:11Z
dc.date.issued2024-05
dc.description.abstractEggplant 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.
dc.identifier.citationGorospe, 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 Fermented botanical extracts against eggplant fruit rot caused by Phytophthora sp.[Unpublished Undergraduate Thesis, Don Mariano Marcos Memorial State University- North La Union Campus, Bacnotan, La Union].
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1429
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University- North La Union Campus
dc.sdgSDG 12
dc.titleFermented botanical extracts against eggplant fruit rot caused by Phytophthora sp.
dc.typeThesis
dspace.entity.typePublication
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