Evaluación del efecto antimicrobiano in vitro de un fungicida natural a base de extractos de dos especies frutales como control de dos cepas de Fusarium.

Abstract

This research aimed to evaluate the antimicrobial effect of walnut and avocado extracts for the in vitro control of Fusarium solani and Fusarium oxysporum. The extracts were elaborated by the maceration method. First, the ethanolic extracts were prepared, then the solid residues of these extracts. The aqueous extracts were produced, and the ethanolic and aqueous extracts were macerated for six days. The mycelial growth method was amending the culture media with extracts or fungicides. The mycelial growth was evaluated for 24h, 48h, 120h, and 144h. The data obtained at different times were entered into the R.v.4.2.1 program, where the factors species, dose, and the means separation were analyzed using the Tukey Test at 5%. The inhibition percentage obtained the lethal concentration of 50 in each amount and repetition. The data was entered in the R.v.4.2.1 program, which calculated the concentrations of each extract or fungicide for each species and compared them with the sensitivity scale proposed by Edgington et al. (1970). It was obtained that the lowest mycelial growth in Fusarium solani and Fusarium oxysporum was with the ethanolic extracts of avocado and walnut since their development was 0.00mm, unlike the aqueous extracts. The lethal concentration 50 showed that Fusarium solani and Fusarium oxysporum are sensitive to the ethanolic extract of avocado with doses of 0.6026mg/L and 0.1390mg/L, respectively. It is verified that the ethanolic extracts of avocado and walnut present an antimicrobial effect against the species of Fusarium solani and Fusarium oxysporum. Still, the one with the highest efficiency is the ethanolic extract of avocado. It was recommended to carry out complementary investigations to this due to the species' high content of secondary metabolites.