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Antifungal properties of Aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit

Postharvest fruit disease in papaya (Carica papayaL.) caused by fungus is one of the major problems in the fruit industry. The aim of the study is to determine the major postharvest fungal pathogen isolated from papaya fruit and to investigate the antifungal effects of Aloe vera on those pathogens....

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Main Authors: Mendy, T. K., Misran, Azizah, Mahmud, T. M. M., Ismail, Siti Izera
Format: Article
Language:English
Published: Elsevier 2019
Online Access:http://psasir.upm.edu.my/id/eprint/80673/1/ALOE.pdf
http://psasir.upm.edu.my/id/eprint/80673/
https://www.sciencedirect.com/science/article/pii/S0304423819306533
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spelling my.upm.eprints.806732020-11-12T00:40:38Z http://psasir.upm.edu.my/id/eprint/80673/ Antifungal properties of Aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit Mendy, T. K. Misran, Azizah Mahmud, T. M. M. Ismail, Siti Izera Postharvest fruit disease in papaya (Carica papayaL.) caused by fungus is one of the major problems in the fruit industry. The aim of the study is to determine the major postharvest fungal pathogen isolated from papaya fruit and to investigate the antifungal effects of Aloe vera on those pathogens. In this study, the fungi were isolated and identified through molecular identification as Fusariumsp., Lasiodiplodia theobromae, Aspergillus niger, and Colletotrichum gloeosporioides which are believed to responsible for postharvest decay in papaya fruits. Two types of Aloe vera extract (Aloe barbadensis Miller); fresh Aloe vera and food grade were used to evaluate their efficacy in inhibiting fungal growth thereby slowing down fruit decay. Both Aloe vera with different concentrations (0,15%, 25%, and 50% (v/v)) were tested against mycelium growth of four pathogenic fungi of papaya fruit. Mycelial growth of fungi was inhibited by both fresh filtered and food grade Aloe vera amended with PDA media in a dose-response manner. Both fresh and food grade Aloe vera gel were able to prevent wound infection on papaya fruit inoculated with Fusariumsp., Aspergillus niger, Colletotrichum gloeosporioides, and Lasiodiplodia theobromae for 72 h after inoculation of the fungi. In summary, the study paves the way of Aloe vera as a potential edible coating for controlling the postharvest fungus of papaya fruit. Elsevier 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80673/1/ALOE.pdf Mendy, T. K. and Misran, Azizah and Mahmud, T. M. M. and Ismail, Siti Izera (2019) Antifungal properties of Aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit. Scientia Horticulturae, 257. pp. 1-7. ISSN 0304-4238 https://www.sciencedirect.com/science/article/pii/S0304423819306533 10.1016/j.scienta.2019.108767
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Postharvest fruit disease in papaya (Carica papayaL.) caused by fungus is one of the major problems in the fruit industry. The aim of the study is to determine the major postharvest fungal pathogen isolated from papaya fruit and to investigate the antifungal effects of Aloe vera on those pathogens. In this study, the fungi were isolated and identified through molecular identification as Fusariumsp., Lasiodiplodia theobromae, Aspergillus niger, and Colletotrichum gloeosporioides which are believed to responsible for postharvest decay in papaya fruits. Two types of Aloe vera extract (Aloe barbadensis Miller); fresh Aloe vera and food grade were used to evaluate their efficacy in inhibiting fungal growth thereby slowing down fruit decay. Both Aloe vera with different concentrations (0,15%, 25%, and 50% (v/v)) were tested against mycelium growth of four pathogenic fungi of papaya fruit. Mycelial growth of fungi was inhibited by both fresh filtered and food grade Aloe vera amended with PDA media in a dose-response manner. Both fresh and food grade Aloe vera gel were able to prevent wound infection on papaya fruit inoculated with Fusariumsp., Aspergillus niger, Colletotrichum gloeosporioides, and Lasiodiplodia theobromae for 72 h after inoculation of the fungi. In summary, the study paves the way of Aloe vera as a potential edible coating for controlling the postharvest fungus of papaya fruit.
format Article
author Mendy, T. K.
Misran, Azizah
Mahmud, T. M. M.
Ismail, Siti Izera
spellingShingle Mendy, T. K.
Misran, Azizah
Mahmud, T. M. M.
Ismail, Siti Izera
Antifungal properties of Aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit
author_facet Mendy, T. K.
Misran, Azizah
Mahmud, T. M. M.
Ismail, Siti Izera
author_sort Mendy, T. K.
title Antifungal properties of Aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit
title_short Antifungal properties of Aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit
title_full Antifungal properties of Aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit
title_fullStr Antifungal properties of Aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit
title_full_unstemmed Antifungal properties of Aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit
title_sort antifungal properties of aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit
publisher Elsevier
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/80673/1/ALOE.pdf
http://psasir.upm.edu.my/id/eprint/80673/
https://www.sciencedirect.com/science/article/pii/S0304423819306533
_version_ 1684654756144873472
score 13.211869

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