Gorospe, Willyn D.2026-09-172026-09-172024-05Gorospe, W. D. (2024). Fermented botanical extracts against Eggplant fruit rot caused by Phytophthora sp. [Undergraduate thesis, Don Mariano Marcos Memorial State University-North La Union Campus, Sapilang, Bacnotan, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/2592GOROSPE, WILLYN D. (2024). Fermented Botanical Extracts Against Eggplant Fruit Rot Caused by Phytophthora sp. Bachelor of Science in Agriculture, Don Mariano Marcos Memorial State University- North La Union Campus, College of Agriculture, Bacnotan, La Union. Adviser: Masanit, Jay Ron A., BSA. 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 dentification, 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 rotenThesis