Antibacterial activities of the commercial apple vinegar and red grape vinegar against some isolates of plant pathogenic bacteria

الملخص EN

The aim of this study was to evaluate the inhibitory effect of the commercial apple vinegar and red grape vinegar against four plant pathogenic bacterial isolates; Pseudomonas savastanoi, Pseudomonas syringae, Erwinia amylovora and Erwinia carotovora.

Results showed that all bacterial isolates were sensitive to commercial apple and red grape vinegar at all tested concentrations (25%, 50%, 75% and 100%).

The maximum inhibitory effect of apple vinegar was recorded against isolate Erwinia amylovora (8.00, 10.00, 10.02 mm) at concentrations (50%,75% and 100%) respectively comparing to other isolates which showed minimum inhibition, results showed that bacterial isolate Erwinia amylovora was also higher sensitive to red grape vinegar (7.21, 8.00, 9.00 mm) at concentrations (50%, 75% and 100%) respectively comparing to other isolates that showed minimum inhibition.

These results explained that apple vinegar had stronger inhibitory effect than red grape vinegar on isolate Erwinia amylovora.

Results revealed that apple and red grape vinegar had weak inhibitory effect at concentration (25%) on bacterial isolates tested; P.

savastanoi, E.

amylovora, P.

syringae and E.

carotovora.

This kind of studies represents the alternative methods which are generally less dangerous and less expensive than chemical agents, by using such organic acids (acetic acid) at recommended doses of controlling phytopathogenic bacteria and fungi, instead of using the excessive chemicals and pesticides that cause environmental, health risks as well as ecological imbalance on the useful microorganisms.In addition of its economicly high expensive.