Abstract:
Banana anthracnose is a postharvest disease caused by Colletotrichum musae. Currently, synthetic fungicides are used to control anthracnose, causing harmful impacts on human health and ecosystem functions. In search of innovative and eco-friendly protection techniques, seaweed extracts offer valuable fungicidal properties worth considering. Current research investigated the ability of seaweed extract to control C. musae under in-vitro and in vivo conditions. Red, green and brown seaweeds extract of water and acetone (1:10, 1:20, 1:30, and 1:40) were tested for the suppression of C. musae using poison food method. Data on inhibition percentage, disease incidence and severity were statistically
analysed by using general mixed model in SAS statistical software. Means were
separated using Duncan’s method at 5% probability level. Significantly higher inhibition percentage was reported by red (72.79±3.3%), followed by brown (66.98±3.2%) and green (57.81±2.7%) seaweed extracts. Higher inhibition percentages were reported by 1:10, 1:20, and 1:30 of water and acetone extracts. Inhibition percentage was significantly varied over the experimental period. In-vivo study was conducted with 1:10 water extraction of red and brown seaweed for freshly harvested Cavendish and Ambun bananas which were artificially inoculated with C. musae. Red (17.85±9.2%) and brown (29.28±9.0%) seaweed extracts recorded lower disease incidence than control (67.14±7.4%). Red seaweed extracts successfully inhibited anthracnose in Cavendish compared to Ambun. In conclusion, red seaweed extract has potential biological control
ability of C. musae under both in-vitro and in-vivo conditions for both Cavendish and Ambun varieties. These findings offer a valuable insight on using seaweed extracts to control banana anthracnose.
