In vitro efficacy of garlic extract to control fungal pathogens of wheat

Dynamic Chiropractic

Analia Perello¹  Ulrike Noll² 

[1]CIDEFI-CONICET-Department of Plant Pathology, Faculty of Agricultural and Forestry Sciences, National University of La Plata. Calle 60 and 119 (1900) La Plata, Buenos Aires, Argentina.

[2]Department of Plant Physiology (BioIII), RWTH Aachen University, D-52056 Aachen, Germany.

关键词: Antifungal activity;    growth inhibition;    wheat;    plant pathogens;    allicin;    garlic extract.;   

DOI  :  10.5897/JMPR12.511

学科分类：医学（综合）

来源: MPA Media

【 摘 要 】

In vitrostudies were carried out to investigate the inhibitory effect of allicin in garlic juice on hyphal growth and spore germination ofDrechslera tritici-repetis,Bipolaris sorokinianaandSeptoria tritici. The purpose was to investigate the possibility of developing an organic agriculture compatible garlic/allicin-based management strategy for the wheat fungal spotting complex. Allicin in garlic juice inhibited radial colony growth of all three pathogens on agar plates. Spore germination of all three pathogens was inhibited by allicin in garlic juice in seeded agar plates and in conidial suspensions. At high concentrations of allicin (> 80 µg/ml) in garlic juice and pure (synthetic) allicin, conidia lysed. The minimum inhibitory amount of pure synthetic allicin which inhibited spore germination completely ranged between 80 to 120 µg/ml, depending on fungal species. At 10 µg/ml, allicin caused morphological abnormalities in hyphae and conidia ofD. tritici-repentisandB. sorokiniana. The current work also provides novel information regarding the effect of allicin-treated hyphae that were collapsed, damaged or thinner when compared with the control. These results suggest that the use of garlic juice is a promising, effective and environmentally friendly management measure against fungal pathogensthat could be used in the production of an organically grown wheat crop.

【 授权许可】

Unknown