Biological control of onion black mold by Indian culinary spices under in vitro conditions

2013

E06988

Black mold disease caused by Aspergillus niger is the predominant infection occurs in onions (Allium cepa L.). Use of synthetic fungicides to control plant diseases is a common practice but their toxicity and development of pathogen resistance needs to find alternative sources for disease management. Spices have been known to have potential antimicrobial properties and this study has been focused to control onion black mold using Indian culinary spices under in vitro conditions. Various parts of fourteen Indian culinary spices have been selected and phytochemical analysis was performed from the methanolic extracts. Aspergillus niger was isolated from infected onion bulbs and antifungal assay was performed under in vitro conditions. Phytochemical tests revealed that glycosides, steroids and terpenoids were the major phytochemicals universally present in the samples followed by flavonoids, tannins and phenols. Preliminary antifungal screening revealed that among fourteen spices tested, cardamom, cinnamon, clove, pepper, star anise and stone flower were exhibited inhibitory activity against the black mold. Various concentrations of the extracts ranging from 15 to 120 mg/ml were prepared and minimum inhibitory concentration (MIC) values were determined. Significant inhibitory activity was found at 15mg/ml concentration for cinnamon and clove. Stone flower at 30mg/ml was able to inhibit the pathogen and moderate inhibition was found in cardamom.

6(2):156-158, ASIAN JOURNAL OF PHARMACEUTICAL AND CLINICAL RESEARCH

Research > Published Articles