Fungitoxic effect of red bell pepper (Capsicum annuum) on Colletotrichum gloeosporioides in vitro

• Autor(a) principal: França, Kevison Romulo da Silva
• Data de Publicação: 2019
• Outros Autores: Paiva, Yaroslávia Ferreira, Azevedo, Plínio Tércio Medeiros de, Nóbrega, Lídia Pinheiro da, Silva, Everton Vieira da, Cardoso, Tiago Augusto Lima
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
• Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/6620
• topic: Anthracnose; Alternative control; Capsicum annuum; Phytopathogenic fungi; Antracnose; Controle alternativo; Capsicum annuum; Fungos fitopatogênicos

This study assesses the in vitro fungitoxic effect of the red bell pepper (Capsicum annuum L.) on mycelial growth of Colletotrichum gloeosporioides. The experiment had a completly randomized design in a 2 x 10 factorial scheme, with two types of extracts (ethanolic and hydroethanolic) applied in ten concentrations (0.0, 0.2, 0.4, 0.6, 0.8, 1.0, 2.0, 3.0, 4.0, and 5.0). Each extract was added to PDA (Potato Dextrose Agar) medium and poured in Petri dishes. The dishes were inoculated with 1 cm diameter disc containing fungal mycelia and incubated for seven days at 27±2°C. To verify the difference among treatments, we estimated the percentage of mycelial growth inhibition (PGI) and index of mycelial growth speed (IMGS). All concentrations of both extracts inhibited the mycelial growth of C. gloeosporioides when compared to the negative control. The complete inhibition was obtained when the ethanolic extract was used in the highest concentration (5.0%) and surpassed 50% of inhibition with 2% concentration, being superior to the hydroethanolic extract that in maximum concentration inhibited only 27.5% of fungus growth. Thus, under in vitro conditions, the ethanolic extract of red bell pepper at showed to be promising in the control of C. gloeosporioides. The concentration of 5.0% promoted the greatest inhibitory effect.