The present investigations were carried out with collection of diseased samples, isolation of the organisms responsible for post harvest spoilage, their pathogenicity, symptomatology and morphological characters in order to suggest suitable control measures in respect of yeast as a bioagent and garlic extract as a botanical in controlling post harvest fungal diseases of mango and papaya. The causal organisms was isolated from infected fruits and recorded association of four fungal pathogens viz., Aspergillus niger, Colletotrichum gloeosporioides, Alternaria alternata, and Rhizopus stolonifer. The pathogenicity of all pathogens was proved by artificial inoculation method. The conidial size of A. niger, A. alternata, , C. gloeosporioides, and R. stolonifer measured as 4.4 µm, 42.47 x 16.37 µm, 9.50-18.56 x 2.68-6.72 µm and 125 x 294.1 µm in size (average), respectively. Use of 5 per cent yeast, (Eremothecium cymbalariae) was found effective against Aspregillus niger and Colletotrichum gloeosporioides .1 per cent garlic extract was found effective against Colletotrichum gloeosporioides and Alternaria alternata, but not much effective against Alternaria alternata on papaya fruits. Both yeast and garlic extract increases shelf-life and market quality of fruits, with increase in glossiness of fruits. How to view point the article : Shinde, R.P., Barhate, B.G. and Musmade, N.A. (2016). In vivo efficacy of garlic extract and yeast for the control of post harvest diseases of mango and papaya.

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Freshly prepared 1 per cent garlic extract and 5 per cent yeast solution were tested against Penicillium digitatum causing fruit rot (green mold ) of sweet orange both under in vitro and in vivo. 1 per cent garlic extract gives 15.7 per cent control and 5 per cent yeast gives 15 per cent control against Penicillium digitatum. Artificially inoculated fruits treated with 1 per cent G. E. were observed in good condition upto 35 days and 5 per cent yeast treated citrus fruits upto 45 days. Use of garlic extract and yeast maintains the quality of citrus fruits, prolonged the shelf-life and delayed the rottenness presence on fruits. Penicillium digitatum could grow between temperature ranges of 20 0 C to 45 0 C, however, optimum temperature was 27 ± 1 0 C at which growth and sporulation of the fungus was maximum.

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The present investigations were carried out with collection of diseased samples, isolation of the organisms responsible for post harvest spoilage, their pathogenicity, symptomatology, morphological characters and effect of temperature on growth and sporulation in order to suggest suitable control measures in respect of yeast as a bioagent and garlic extract as a botanical in controlling post harvest fungal diseases of grape. The causal organisms were isolated from infected grape berries and recorded association of three fungal pathogens viz., Aspergillus niger, Alternaria alternata and Penicillium digitatum. The conidial size of A. niger, A. alternata and P. digitatum are measured as 4.4 µm, 42.47 x 16.37 µm and 4.33-4.5 µm in size (average), respectively. Use of 5 per cent yeast, (Eremothecium cymbalariae) was found effective against Aspregillus niger (both in vitro and in vivo) and 1 per cent garlic extract was found effective against Alternaria alternata (both in vitro and in vivo).Both yeast and garlic extract increases shelf-life and market quality of fruits, with increase in glossiness of fruits. Temperature 27 ±1 0 C was found optimum for both growth and sporulation of all isolated fungal pathogens.