Abstract
Acetone extracts from different parts of seven common invasive plant species occurring in South Africa were studied as potential sources of antifungal agents for selected phytopathogenic fungi (Penicillium janthinellum, Penicillium expansum, Aspergillus niger, Aspergillus parasiticus, Colletotrichum gloeosporioides, Fusarium oxysporum, Trichoderma harzianum, Phytophthora nicotiana, Pythium ultimum and Rhizoctonia solani. The invasive plant species were Cestrum laevigatum (flowers and leaves), Nicotiana glauca (flowers, leaves and seeds), Solanum mauritianum (fruits and leaves), Lantana camara (fruits, flowers and leaves), Datura stramonium (seeds), Ricinus communis (leaves) and Campuloclinium macrocephalum (leaves and flowers). All extracts exhibited moderate to good activities on all tested fungi with minimum inhibitory concentrations (MICs) ranging from 0.08 mg/ml to 2.5 mg/ml. In all cases leaf extracts were more active than seed or flower extracts. The growth of A. niger, P. expansum and R. solani was the most sensitive to all the extracts tested, with average MICs of 0.81, 0.83 and 0.84 mg/ml respectively. C. macrocephalum leaf extract was the most active against C. gloeosporioides with an MIC of 0.05 mg/ml. If extracts of these species do not have deleterious effects against plants infected by the fungi or the environment, it may be useful to protect organically grown crops.
Highlights
More than 800 million people in developing countries do not have adequate food supplies and at least 10% of food is lost due to plant diseases (Strange and Scott, 2005)
L. camara and C. laevigatum leaf extracts were most active against F. oxysporium and C. gloeosporioides, respectively, both with minimum inhibitory concentration (MIC) values of 0.08 mg/ml
Antifungal activity was confirmed in all the plant species tested, the results showed that different plant extracts varied in their effectiveness in inhibiting the mycelial growth of different pathogens tested
Summary
More than 800 million people in developing countries do not have adequate food supplies and at least 10% of food is lost due to plant diseases (Strange and Scott, 2005). Plant diseases are caused by pathogens such as fungi, bacteria, nematodes and viruses. Compared to other plant parasites, fungi cause the greatest impact with regard to diseases and crop production losses. This includes considerable foliage and post harvest losses of fruits and vegetables which are brought about by decay due to fungal plant pathogens. Common fungal diseases include powdery mildew, rust, leaf spot, blight, root and crown rots, damping-off, smut, anthracnose, and vascular wilts. Some notorious plant pathogenic fungi include Pythium, Phytophthora, Fusarium and Rhizoctonia spp, which cause root and crown rot, and seedling damping-off in many vegetables and ornamental plants. Aflatoxins produced by Aspergillus flavus and A. parasiticus may cause liver cancer
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