Controle da antracnose em pimentão com extrato de própolis

Abstract

Chili suffers with the attack of several pathogens, including Colletotrichum acutatum, causal agent of anthracnose, whose control is accomplished primarily through the use of fungicides. Due to the increasing demands of the consumer market for food without pesticide residues and also due to report released by PARA about the quantity of residues of pesticides found in chili that the objective of this study was to investigate the potential of propolis in control of C. acutatum from tests in vitro and in vivo. The gross extract was prepared using 20 g of green macerated propolis and 100 ml of ethanol, getting the gross ethanol extract with 20% (EBE 20%) propolis. The concentrations used were 1, 2, 3 and 4% of the 20% EBE. To the in vitro text the concentrations were obtained by adding 20% EBE at BDA culture which was poured into Petri dishes. Dishes with BDA and BDA plus 4% ethanol were used as a witness. After solidification was deposited in the center of each plate a C. acutatum mycelial disc. To the in vivo text the same concentrations were mixed with water to make 100 ml, and in the preventive the fruit was diving at different EBE concentrations before the pathogen inoculation, and the bandage was performed after inoculation of the pathogen. The design was completely randomized with four repetitions. The results were subject by ANOVA and after to regression and medium tests. It was observed that increasing extract concentrations reduced the mycelial growth. Furthermore, at 3 and 4% concentrations the mycelial growth of the pathogen and lesions were affected. The preventively treatment present more efficient results related to disease control.