Control of Blue Mold of Pear Fruit caused by Penicillim expansum using Local Plant Extracts and their Derivatives

Volume 16 , Issue 1 , October 2014 , Pages 95-107

Authors

¹ Dept. of Horticulture, Faculty of Agricultural Sciences, Univ. of Sulaimani

Due to the fractionation of Hypericum triquetrifolium extract, it was found that the

isolated Hypericin gave the inhibition percentage of about 93.76% and the fungus

growth diameter average of 0.59 cm. The volatile oil extracted from Vitus agnus-castus

significant effect on the growth of the fungus about 71.20% inhibition percentage and

the fungus growth diameter average about 2.39 cm. However, the extraction of Nigella

sativa had a significant effect on the fungus growth about 82.03% and the fungus growth

diameter average about 1.43 cm due to 0.5 μl ml-1. For detection of secondary compound

products for H. triquetrifolium by HPLC technique, five compounds (peaks) were

detected, the higher percentage of the secondary compound, Hypericin, was 225.073 μg

ml-1, this is the active ingredient of this plant. An experiment was conducted on the

actual possibility of the highest concentration of the extracts, which gave the highest

percentage of inhibition of fungus Penicillium expansum by immersing the fruits of pear

(cv. Harme naska ) alone and mix with each other and found that the mixing process

has given impressive results, so mixtures of the last four gave the highest percentage

inhibition (100%) and on this basis can be relied upon recommendation, we can say that

the mixture (Hypericum + Nigella + Zingiber) gave a 100% . This treatment is better

because it does not exist in the composition of a chemical on the other hand give a

guarantee for those who work in organic cultivation.

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