In Vitro Evaluation of Botanicals Against Fusarium Oxysporum Causing Wilt of Cumin

Bhavna Jagani¹, Minaxi Parmar¹, V N Patel² and Nutan Prakash Vishwakarma^3*

¹Department of Microbiology, Atmiya University of Rajkot, India

²Dry Farming Research Station, Agriculture University of Junagadh, Gujarat, India.

³Department of Biotechnology, Atmiya University of Rajkot, India.

Corresponding Author E-mail: nutan.vishwakarma@atmiyauni.ac.in

DOI : http://dx.doi.org/10.12944/CARJ.11.2.17

Abstract:

Cumin (Cuminum cyminum L), known as Zeera or Jill, belongs to the Apiaceae family. Cumin is an essential seed herb in India. The most feared disease of cumin plants is Fusarium wilt caused by Fusarium oxysporum, and it is a significant production constraint for growing cumin crops in Gujarat as in India. Seven different plant species have been used for the environmentally friendly treatment of this disease. Crude plant extracts were prepared with water, acetone, and cow urine as solvents at different concentrations (5%, 10%, and 15%). The in vitro antifungal activity of these plant extracts was determined by the poisoned food method. The highest inhibition was recorded with plant extracts prepared in acetone followed by cow urine.  All plants showed significant antifungal activity. The highest inhibition was found with Senna alexandrina (85.53%) extract with acetone followed by Azadirachtaindic (82.72%) extract with acetone and 77.70% by Psidium guajava prepared with cow urine (at p ≤ 0.01). The lowest inhibition was recorded for Aloe barbadensis miller (35.49%) and Asparagus racemosus 48.74% with water extract. This study might be the first report of Fusarium oxysporum as a causal agent of cumin wilt in the Saurashtra region of Gujarat in India. A plant extract prepared with cow urine may be the first report of this study.

Keywords:

Antifungal activity; Medicinal plant; LPCB test; Medicinal plant; Poison food technique; PGI

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