Controle alternativo da antracnose do pimentão com extratos vegetais

• Autor(a) principal: ALVES, Kézia Ferreira
• Data de Publicação: 2008
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6576
• topic: Capsicum annuum L.; Allium sativum; Malva sp.; Zingiber officinale; Colletotrichum gloeosporioides; Pant extracts; Plant disease control; Pimentão; FITOSSANIDADE::FITOPATOLOGIA

Anthracnose is considered an important disease of bell pepper (Capsicum annuum L.) in the state of Pernambuco and in various parts of the world, causing significant losses for fruit commercialization. Actions directed to preventive measures such as alternative control, are of great importance through the exploration of secondary compounds present in medicinal plants with antimicrobial activity. This study aimed to, assess the efficiency of crude extracts in the control of anthracnose in bell pepper, and analyze the control stability of promising treatments in relation to different extract, inoculum, temperature and pathogen isolates concentrations. In preliminary selection, 16 plant species were used in order to obtain aqueous and hidroalcoólico extracts. The aqueous extracts of garlic (Allium sativum L.), Mallow (Malva sp.), and ginger (Zingiber officinale Roscoe.) showed greater than 97% reductions in disease severity levels. The greatest value of CL75 was found for the garlic extract (3.5%), while the lowest value of CL75 was verified with the application of the ginger extract (2.1%). The lowest rate of efficiency reduction of the anthracnose control (TRE) with the pathogen inoculum increase occurred with garlic extract. With regard to different C. gloeosporioides isolates, significant interaction was found between the different extracts and isolates of the pathogen. The plant extracts were effective in controlling the disease in temperatures of 20, 25 and 30 ° C, while temperatures in the 10, 15and 35 ° C there was no disease. There were no differences in the efficiencies of garlic and ginger extracts, while the extract of hollyhock had the lower efficiency at 20 ° C, differing from the other temperatures, and other extracts at this temperature. The results obtained in this study indicate the great potential for use of the garlic extract (6%) in anthracnose control of bell pepper, considering its stability in different situations.