Use of anti- fungal properties of clove, cinnamon, nutmeg and beetle leaf extracts to

Abstract

An experiment was conducted to study the fungi associated with the anthracnose disease of Capsicum spp. in different locations and evaluating the biological control method compared to the chemical control method. The pathogenic fungi isolated were Colletotrichum gloeosporiodes, Colletotrichum capsici, andColletotrichum coccoides. Pathogencity of fungi was confirmed and the symptoms were regenerated. Out of sixty nine disease samples, most common anthracnose fungus was Colletotrichum gloeosporioides. Therefore it was selected for further studies on evaluating the control methods. The treatments consisted of a control and six plant extracts. The efficacy of leaf extract,Cinnamomon zeylanicum (Cinnamon), Syzygium aromaticum (Clove),Miristica fragrance (Nutmeg), Piper betel (Beetle) and Piper longum (Tippili) in suppressing the growth of Colletotrichum gloeosporioides were evaluated in-vitro. Cinnamon and clove leaf extracts showed the highest reduction of growth ofC. gloeosporioides whereas the nutmeg and beetle leaf extracts had moderate effect. The tippili leaf extract stimulate the fungal growth.The experiment was conducted using cinnamon, clove and nutmeg leaf extracts compared with two recommended fungicides chlorothalonil (contact) and carbendazim (systemic) to control anthracnose fungus in-vitro. Cinnamon, Clove leaf extracts and chlorothalonil, carbendazim showed the highest reduction of growth of C. gloeosporioides whereas the nutmeg leaf extract had shown moderate reduction of growth. The field trials also being conducted revealed that the anthracnose ofCapsicum spp can be controlled by using clove and cinnamon leaf extracts also effective as the recommended fungicides. The plant extracts do not produced health hazard to human, low cost and environment friendly. Therefore plant extracts specially cinnamon and clove leaf extracts can be successfully applied to control anthracnose disease of Capsicum species.