Antifungal activity of mamey residues against Alternaria spp
Abstract
Fungi are the cause of entire crop devastation and agrochemicals are the main method of control. The use of plant extracts with antifungal activity is an alternative to reduce the use of chemical products. Mamey fruit residue extracts were evaluated in the development of Alternaria spp. Ethanol extracts of mamey fruit residues were prepared in a 1:5 (w/v) ratio, stirred for 72 hours, filtered and concentrated on a rotary evaporator. The concentrate was diluted in ethanol (1 mL) and mixed with PDA to a final concentration of 5 g L-1. The antifungal effect of the medium was determined through measurements of the diameter of fungal growth. The treatments showed 6.95, 18.65 and 46.43% inhibition for almond, almond and pericarp husk flour, respectively. The use of ethanolic extracts of mamey pericarp flour is an option for the non-chemical control of phytopathogenic fungi such as Alternaria spp.
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