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首页> 外文期刊>African Journal of Microbiology Research >Effects of antifungal activity of essential oils, salts and antioxidants acids on pathogenic fungi and their application methods for controlling postharvest diseases in banana fruits
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Effects of antifungal activity of essential oils, salts and antioxidants acids on pathogenic fungi and their application methods for controlling postharvest diseases in banana fruits

机译：香精油，盐和抗氧化剂酸的抗真菌活性对病原真菌的影响及其防治香蕉果实采后病害的方法

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摘要

In vitro clove essential oil (1.0%), sodium carbonate (2.0%) and sorbic, salycilic and propinic acids (0.5%) completely (100%) inhibited mycelial linear growth of Colletotrichum musae and Fusarium moniliforme, which is the cause of postharvest diseases in banana fruits. In vivo different application methods, that is, spray, soaking and dusting were tested on crown rot, neck rot, finger rot and flower end rot under artificial infestation with causal pathogens. Soaking method significantly reduced major postharvest diseases incidence in banana fruits than spray and dusting treatments. Soaking banana fruits in clove suspension (2%) and sodium carbonate (4.0%) was the best treatment that completely inhibited (100%) crown rot and flower end rot diseases and significantly reduced finger rot and neck rot diseases. So, clove oil and sodium carbonate were the most promising agents for controlling major postharvest diseases of banana fruits as eco-friendly and alternative synthetic fungicides.
机译：体外丁香精油（1.0％），碳酸钠（2.0％）和山梨酸，水杨酸和丙酸（0.5％）完全（100％）抑制了炭疽菌和镰刀菌的菌丝线性生长，这是收获后疾病的原因在香蕉果实中。在人为引起病原体侵染的情况下，对冠腐，颈部腐烂，手指腐烂和花朵末端腐烂进行了体内不同的施用方法，即喷雾，浸泡和撒粉测试。浸泡方法比喷洒和撒粉处理显着降低了香蕉果实采后主要疾病的发生率。将香蕉果实浸入丁香悬浮液（2％）和碳酸钠（4.0％）中是最好的治疗方法，它可以完全抑制（100％）冠腐病和花端腐烂病，并显着减少手指腐烂和脖子腐烂病。因此，丁香油和碳酸钠是控制香蕉果实主要的采后病害的最有前途的药剂，是生态友好的替代合成杀真菌剂。

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