Key Features:

- No of Pages: 38

- No of Chapters: 05

- Contain Detailed Information

- Contains Information Based on Experiment In Tabular Form

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Introduction:

Abstract

Plant extract are accessible for controlling phyto-disease, non-hazardous, eco-friendly, non-pollutant and low cost. The anti-microbial effect of extract of Vernomia amygadalina and Moringa oleifera was determined on rot causing fungi. In the present study, the pathogenic fungi was isolated from the infected tomato fruits parts and identified based on cultural characters and morphological were; Fusarium oxysporum, Aspergillus niger and Rhizopus stolonifer. Two different extractive solvents (water and ethanol were used).



All the plant extract both aqueous and ethanol showed significant reduction of mycelia growth of isolated pathogens in aqueous extract 70% of both Vernomia amygadalina and Moringa oleifera had high inhibitory effect of 48.20%, Rhizopus stonoifer and 53.3% against Aspergillus niger respectively than 60% aqueous concentration of the test plant extracts while in ethanol extract, 30% ethanol extract of Vernomia amygadalina and Moringa oleifera inhibited up to ethanol extracts. Higher concentration of both aqueous and ethanol favored higher mycelia growth reduction.

Table of Content

Title - - - - - - - - - - i

Certification - - - - - - - - ii

Approval Page - - - - - - - - iii

Dedication - - - - - - - - iv

Acknowledgement - - - - - - - - v

Abstract - - - - - - - - vii

Table of Contents - - - - - - - - viii

CHAPTER ONE

1.0 Introduction - - - - - - - - 1

1.1 Tomato - - - - - - - - 1

1.2 Benefits of Tomatoes - - - - - - 3

1.3 Uses of Tomato - - - - - - - 5

1.4 Phyto-chemical of Tomato - - - - - 6

1.5 Diseases of Tomato - - - - - - 7

1.6 Aims and Objectives - - - - - - 7



CHAPTER TWO

2.0 Literature Review - - - - - - - 9

2.1 Moringa Oleifera - - - - - - - 9

2.2 Phyto-Chemical - - - - - - - 14

2.3 Benefits of Moringa - - - - - - 16

2.4 Bitter Leaf (Vernomia Amygdalina) - - - - 16

2.5 Phyto-Chemical of Vernomia Amygdalina - - - 18

CHAPTER THREE

3.0 Materials and Methods - - - - - - 21

3.1 Materials - - - - - - - - 21

3.2 Methods - - - - - - - - 21

3.3 Preparation of Culture Media - - - - - 22

3.4 Isolation of Fungal Isolate - - - - - 22

3.5 Identification - - - - - - - 23

3.6 Pathogenicity Test - - - - - - - 23

3.7 Determination of Percentage Frequency of Fungal Occurrence 25

3.8 Disease Severity Rating - - - - - - 25



CHAPTER FOUR

4.0 Result - - - - - - - - - 26

4.1 Effect of Extract on Growth - - - - - 27

4.2 Severity Rating of the Isolate - - - - - 31



CHAPTER FIVE

5.0 Discussions - - - - - - - - 33

5.2 Conclusion - - - - - - - - 35

5.3 Recommendation - - - - - - - 36

References - - - - - - - - 37

Introduction

1.0 INTRODUCTION

1.1 TOMATO

Tomato is a perennial plant usually grown as annual plant. The stems are soft and haired, the leaves are 10-30cm long and 5-10 leaflet, it is an edible fruit that is red in colour and is botanically called Solanum lycoporsicum (Helicase). The small yellow flowers of the tomato have five pointed lobes and on the corolla (Pertoturza, 2008).



Tomato is very perishable vegetable with a short life and high susceptibility of fungi diseases during prolong storage. Tomato’s originated from Mexico and spread to the world following Spanish colonization of the Americans, it is now widely grown, sometimes in green house in cooler climate. However, tomato’s species has its uses as food (Eliphinstone, 2005).