In Vitro Efficacy of Three Potential bioagents against Lasiodiplodia theobromae, Causal Agent of Postharvest Fruit Deterioration of Avocado

Abstract

The postharvest rot fungus, Lasiodiplodia theobromae, poses a significant threat to the avocado trade in Ghana as it discounts both the quality and shelf life of freshly harvested avocado fruits. This study evaluated the biological effect of three bioagents, garlic, baking soda, and black pepper, on mitigating posthar-vest rots of avocado fruits caused by L. theobromae. Isolates of L. theobromae obtained from spoiled fruits were identified using morphological, molecular, and pathogenicity procedures. Eight isolates of L. theobromae were similar in morphology and pathogenicity and genetic markers (ITS). The three bioagents, garlic and pepper seed powder, and baking soda, were evaluated in vitro using the food poison technique at two concentrations, 10 g and 20 g per 100 ml of water. Garlic at 20 g/100 ml of water completely inhibited mycelium growth, followed with 10 g/l (7.8%), and baking soda at 20 g/l (32.6%). Further studies of these bioagents on fruit are recommended.