تأثير مستخلصات نبات الكزبرة (Coriandrum sativum)‎ في نمو بعض الفطور الممرضة للنبات Fusarium oxysporum، Aspergillus sp. و Penicillium sp.

Abstract EN

This study examined the effect of different concentrations of coriander (Coriandrum sativum) ethanol, acetone and water extracts on the growth of phytopathogens Fusarium oxysporum, Aspergillus sp.

Penicillium spp.

All extracts have shown high inhibitory effect against these fungi.

The inhibitory effect differed according to the solvent and concentration of the extract.

The inhibition rate ranged from 78.33-83.16% for the different extracts.

The ethanol extract was more effective in inhibiting the growth of studied pathogenic fungi compared to the acetone and water extracts.

Aspergillus was more sensitive to the acetone and ethanol extract than Fusarium and Penicillium.

The 20 μl/l concentration of the three extracts achieved a high inhibitory effect on the growth of the studied fungi.

Keywords: Coriander, Plant Extracts, Inhibition Effect, Aspergillus sp., Penicillium sp., Fusarium oxysporumThis study examined the effect of different concentrations of coriander (Coriandrum sativum) ethanol, acetone and water extracts on the growth of phytopathogens Fusarium oxysporum, Aspergillus sp.

Penicillium spp.

All extracts have shown high inhibitory effect against these fungi.

The inhibitory effect differed according to the solvent and concentration of the extract.

The inhibition rate ranged from 78.33-83.16% for the different extracts.

The ethanol extract was more effective in inhibiting the growth of studied pathogenic fungi compared to the acetone and water extracts.

Aspergillus was more sensitive to the acetone and ethanol extract than Fusarium and Penicillium.

The 20 μl/l concentration of the three extracts achieved a high inhibitory effect on the growth of the studied fungi.