Abstract
The effectiveness of liquid smoke made from palm kernel shells in inhibiting black poddisease (Phytopthora palmivora) in cacao fruit was studied. Palm kernel shells underwent pyrolysis in aslow-pyrolysis reactor at 280°C–400°C. The resulting liquid smoke was then distilled at a temperature of200°C. The observed parameters were incubation period and spotting diameter. The experimental design wascompletely randomized, with a 4 × 6 factorial pattern having four repetitions and consisting of two factors.Both temperature and concentration significantly affected the incubation period of the fungi causing blackpod disease. Additionally, the liquid smoke concentration had a strong influence on the spotting diameter.Phenolic compounds and acetic acid contained in the liquid smoke serve as antimicrobials and arebacteriostatic. Although the maximum phenol level was found at 280°C, the longest incubation periodoccurred in liquid smoke produced at a pyrolysis temperature of 360°C. Thus, 360°C was the optimumtemperature for producing liquid smoke to inhibit black pod disease caused by P. palmivora in cacao.
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