Atividade antifúngica dos extratos de Luffa sp., Xanthosoma sp. e Momordica sp. sobre Fusarium sp.

Abstract

Several studies have been developed aiming the discovery of new technologies, such as the use of unconventional food plants in the control of phytopathogens, due to their sustainable potential, and their lower production costs. The objective of this research was to evaluate the effect of aqueous extracts of Luffa sp., Xanthosoma sp. and Momordica sp., in different concentrations, on the mycelial growth of the fungus Fusarium sp. Dried and ground leaves were macerated and then supplemented into Potato Dextrose Agar (PDA) at 0, 5, 15, 25 and 50% concentrations. Later, filter paper disks containing mycelium of Fusarium sp. were applied on the agar and incubated at 25°C. Evaluations were performed every 24 hours, for six days, or until the mycelium of Fusarium sp., in the control sample (0%), reached the edges of the Petri dish. In the study, the extracts of Xanthosoma sp. at 50% and all concentrations of Momordica sp. had an inhibitory activity against Fusarium sp., except for the concentration 5%, and can be considered differentiated and promising alternatives in the control of this phytopathogen.