Effect of apple cider vinegar, baking soda and salt on growth of <i>Colletotrichum musae</i> and development of anthracnose disease on banana fruits

Abstract

Banana fruits are prone to attack by Colletotrichum musae, causing postharvest anthracnose disease. Synthetic fungicides have been used in controlling postharvest pathogens but they are hazardous to human and the environment. Therefore, an alternative method to chemical control is needed. In this study, effect of sodium bicarbonate, sodium chloride and apple cider vinegar (ACV) on the growth of banana anthracnose pathogen was examined. ACV (2 to 6%) and sodium bicarbonate (250 to 350 mM) completely inhibited the growth of the pathogen in vitro, followed by 211% inhibition by sodium chloride (4 to 8 g/L). ACV and sodium bicarbonate failed to control the anthracnose disease development on treated fruits compared to untreated fruits (control) in vivo. Further studies are suggested to test combined effect of ACV and sodium bicarbonate on the pathogen growth and disease development on banana fruits.