Extratos vegetais no controle alternativo de podridão parda em pessegueiro

Abstract

The demand for healthy foods has generated the need to test natural products for the control of plant pathogens. The objective of this study was to evaluate the effect of aqueous garlic extract (Allium sativum), baccharis (Baccharis trimera) and rosemary (Rosmarinus officinalis) on the control "in vivo" and "in vitro" of brown rot (Monillinia fructicola) Peach, variety "Granada" as well as their influence on the diameter of the fruits and postharvest. The treatments were: T1) control; T2) Garlic Extract; T3) Baccharis Extract) T4) Rosemary Extract and T5) Chemical control. The pathogen was isolated in PDA (Potato Dextrose Agar) culture medium from infected peaches (mummies). In the in vitro treatments the effect on the mycelial growth of Monillinia fructicola were evaluated. For this, the autoclaved, or not autoclaved extract were used in different preparations (stored at - 8 °C, extracted with cold water at 20 ° C and with hot water at 60 °C), both at a concentration of 10%. In general, the garlic extract independent of the preparation, autoclaved or not, showed 100% efficiency in pathogen control as compared to the control. The baccharis extract induced the growth of the fungus, while the rosemary extract (extracted with hot water) reduced growth of the fungus. In the field experiment, the aqueous extracts showed no statistical difference when compared to the control and chemical control, which may have occurred because it is a cultivar whose cycle is medium-early. Furthermore, in previous years, the orchard was conducted in conventional manner with the use of fungicides for control of the brown rot.