Identification and In Vitro Management of Apple Blue Mold Disease in Balochistan
DOI:
https://doi.org/10.31580/pjmls.v7i1.2923Keywords:
Apple, Essential oils, Penicillium expensumAbstract
Apple blue mold is a serious disease that affects apple production worldwide. It is caused by the fungus Penicillum expansum. Additionally, the study explored the impact of essential oils on the linear colony growth of Penicillium expensum under controlled in-vitro conditions. Essential oils, such as cinnamon, clove, black pepper, ginger, garlic and mustard displayed varying inhibitory effects on Penicillium expensum growth. Clove and Cinnamon oil exhibited strong inhibitory effects. These findings enhance our understanding of interactions between agents and the fungus, paving the way for further fungal growth control research. The study contributes practical insights for managing Penicillium expensum growth, potentially advancing strategies in the field of fungal growth control and management. The results indicate that the greatest increase in colony growth (mm) of Penicillium expansum (25, 23.27 and 20.37) occurred when mustard oil was applied at concentrations of 5%, 10% and 15%. Following this, colony growth of Penicillium expansum (23.93, 21.64 and 17.25) was recorded under black pepper oil at concentrations of 5%, 10%, and 15%, respectively. In contrast, the colony growth of Penicillium expansum was observed under ginger oil (23.31, 20.41 and 15.83) and respectively the moderate growth of Penicillium expansum (22.25, 18.12 and 14.20) was recorded in garlic oil, in contrast, the minimum colony growth of Penicillium expansum was observed under cinnamon oil (21.87, 15.62 and 11.33) and the lowest colony growth of Penicillium expansum was observed under clove oil (19.08, 14.05 and 10).
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