IN-VITROANTIFUNGAL ACTIVITY OF GINGER ZINGIBEROFFICINALE ETHANOLIC EXTRACTSAGAINST PLANT PATHOGENIC FUNGUS”FUSARIUMOXYSPORIUM

Abstract

The present investigation was undertaken under laboratory of Plant protection Department, College of Agricultural Studies, Sudan University of Science and Technology, to study the effect of ethanol extract of ginger and fungicide topas (100 ml) on the growth, of the fungus, Fusariumoxysporiumthat causing dry rot onpotato tubers. Three concentrations of ethanol extract of ginger rhizome (50,25and12.5%), and standard fungicide (Topas100 ml) were used in addition to the untreated control. The assessment of their inhibitory effect against the pathogen was recorded through the fungal growth inhibition.

The results showed that the concentrationof the ethanol extract (50%) of ginger showed the higher significant inhibitory (100%) effect on the fungus growth compared to the standard fungicide and the control (p=0.05). However, the ginger ethanol extracts concentration 25% and 12.5% reacted differently showinglowerinhibitory effect on the fungus growth aiming at 88.6% and 78.8% respectively, with a significant difference at 0.05 level compared to the untreated control. Generally, the results showed that the antifungal activity increases with increase in extract concentration. Accordingly we recommend continuing the research to confirm our findings to control the fungus in vivo.