The efficacy of the aqueous extracts of garlic (Allium sativum L) bulbs and seeds of black pepper (Piper nigrum) at 0.5, 1.0, 2.0, 3.0 and 4.0% concentrations and salicylic acid and riboflavin at 0.1, 0.5, 1.5, 5.0 and 10mM concentrations were investigated in order to determine their inhibitory effects on the in vitro growth and sporulation of Fusarium oxysporum f. sp. lycopersici (FOL), the causal agent of tomato wilt disease in Kazakhstan. The garlic extracts inhibited completely the in vitro growth and sporulation at conc. 3%, while, riboflavin and salicylic acid did that at of 3 and 10 mM conc., respectively. The black pepper extract was the least effective one in this respect where the fungus could grow and produced appreciable number of spores even at its highest conc. (4%).
Key words: Tomato, resistance inducers, garlic extract, black pepper, riboflavin and salicylic acid, Fusarium oxysporum |
