Control of Fungal Pathogens Associated with Post-Harvest Rot Agents of Groundnut using Plant Extracts

Abstract

Post-harvest losses due to fungal pathogens pose a significant threat to groundnut (Arachis hypogaea L.) production, affecting both food security and economic stability. In this study, we investigated the potential of plant extracts as eco-friendly alternatives for controlling fungal pathogens associated with post-harvest rot of groundnut. Four plant species, including neem (Azadirachta indica), garlic (Allium sativum), ginger (Zingiber officinale), and turmeric (Curcuma longa), were selected based on their known antimicrobial properties. Crude extracts were prepared from these plants and evaluated for their antifungal activity against common post-harvest rot agents, including Aspergillus spp., Fusarium spp., and Penicillium spp. The agar well diffusion method was employed to assess the inhibitory effects of the plant extracts against the fungal pathogens. Additionally, a control trial was conducted using leaf extracts of neem and drumstick (Moringa oleifera), with phytochemical analysis performed to determine the composition of bioactive compounds. The results revealed significant antifungal activity of all tested plant extracts, with neem extract exhibiting the highest efficacy against fungal pathogens. Phytochemical analysis indicated the presence of alkaloids, flavonoids, phenols, tannins, saponins, and terpenoids in the leaf extracts, highlighting their potential as sources of natural bioactive compounds. These findings suggest that plant extracts offer promising alternatives to synthetic fungicides for controlling post-harvest rot pathogens in groundnut. Further research is warranted to optimize the efficacy of plant extracts and elucidate their mechanisms of action for practical applications in groundnut storage and processing facilities.