EVALUATION OF SOME CHEMICAL FUNGICIDE ALTERNATIVES AGAINST FUSARIUM OXYSPORUM F. SP. CAPSICI THE CAUSAL ORGANISM OF WILT DISEASE OF PEPPER (CAPSICUM ANNUM L.)

Abstract

The inhibitory effect of the plant water extracts, essential oils and some nano-particles material against the linear growth of Fusarium oxysporum f. sp. capsici; the causal organism of wilt in pepper (Capsicum annum L.) was evaluated in vitro. The plant water extracts of sweet pepper, hot pepper, garlic and mint were tested. Also, the role of essential oils of clove, mustard, mint and thyme were estimated. Meanwhile, the nano-particle materials of Calcium oxide (CaO) and Zinc oxide (ZnO) were tested against the fungal growth. Results indicate that the sweet pepper extract gradually reduced the mycelial growth of the pathogen followed by the hot pepper extract comparing with the garlic and mint extract. Increasing the tested concentrations gradually reduced the pathogen growth. Complete reduction in mycelial growth was recorded at concentration 9% of all extracts. The fungal mycelial growth was reduced significantly by the application of any tested oil. Clove oil gave the best results in reducing the fungal growth in comparison with the other tested oils. Increasing the concentration of the tested oils showed more efficiency in reducing the fungal growth and vice versa. The obtained results indicate that the tested nano-particles material CaO showed superior inhibitory effect against the growth of the pathogenic fungi at concentration 200 ppm compared with ZnO. the present study showed the possibility of usage plant water extracts, essential oils and nano-particles materials to control the pathogen.