Biological control of Zingiber officinale extracts against pathogenic fungi isolated from juniper plant roots
DOI:
https://doi.org/10.54172/f9wm6y57Keywords:
Zingiber officinale, Aqueous extract, Ethanolic extract, Crude juiceAbstract
In this study, the antifungal effect of aqueous and ethanolic extracts and crude juice of the ginger plant was evaluated against fungi isolates: Aspergillus terreus, Fusarium poae, Penicillium crustaceum, P. wortmannii. The results showed that ginger (aqueous, ethanolic extract, and crude juice) had a high level of inhibitory activity against A. terreus, with the inhibition rate equal to 91.6%. The ethanolic extract inhibited the growth of F. poae by 89.9%, but the aqueous extract and the crude juice inhibited the growth of F. poae by 61.01%, which was lower than the ethanolic extract. While the ethanolic extract and crude juice had a high inhibition efficacy against P. crustaceum fungus with the inhibition of fungal growth by 71.92% and 70.17%, respectively. It was higher than the aqueous extract in which growth was inhibited by 47.36%. Crude ginger juice had the highest effectiveness as it inhibited the growth of P. wortmannii fungi with 88.37%, followed by ethanolic extract with 69.76% and aqueous extract with 53.25%. The effect of ginger extracts on the dry weight of the study fungi was studied. The ethanolic extract of ginger recoded the lowest dry weight value in all fungi, followed by the crude ginger juice, while the aqueous extract showed less inhibitory effect against fungi compared to the previous extracts
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