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Effect of Chemicals Against Bacterial Soft Rot of Fruits

R. M. Himel
Plant Pathology Division, Bangladesh Tea Research Institute, Srimangal, Moulvibazar

A. A. Khan
Dept. of Plant Pathology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur

M. E.Reza
Entomology Division, Bangladesh Sugarcrop Research Institute, Ishwardi, Pabna, Bangladesh

Abstract/ Executive Summary:

An experiment was conducted at microbiology laboratory of Bangabandhu Sheikh Mujibur Rahman Agricultural University to control the bacterial soft rot of fruits with chemicals in vitro and in vivo condition in 2013. Soft rotted fruit samples of mango, apple, banana, papaya and pineapple were collected from different areas of Bangladesh based on characteristic soft rot symptom.After performing biochemical and physiological tests for characterization of bacterial isolates isolated from fruit samples, three bacteria species namely, Erwiniacarotovora subsp.carotovora, Dickeyadadantii, Pseudomonas marginalis were identified. Antibacterial activity of vinegar, boric acid, calcium chloride and potassium sulfate were evaluated against soft rot bacteria. Among these chemicals, vinegar and boric acid showed antibacterial activity against soft rot bacteria in vitro. Based on the results of the in vitro experiment, vinegar and boric acid were used to control soft rot disease of papaya and apple in storage. Vinegar was found more effective than boric acid in controlling the soft rot disease of fruits in storage.

Keywords: Soft rot, Fruit, Bacteria, Vinegar, Antibacterial activity

Location: At microbiology laboratory of Bangabandhu Sheikh Mujibur Rahman Agricultural University

Start Date: 00-00-2013

End Date:

Program Area: Pest Management

Commodity: Diseases, Fruit

Objectives:

The present study was undertaken to find out the effective management practices of bacterial soft rot of fruits with some chemicals.

Methodology:

In vitro control of soft rot bacteria with chemicals An in vitro test experiment was conducted to evaluate four chemicals for their antibacterial activity against soft rot bacteria E. carotovorasubsp. carotovora and P.marginalis. Chemicals were vinegar, boric acid, calcium chloride and potassium sulfate. Boric acid, calcium chloride and potassium sulfate were used at three concentrations viz. 0.05%, 0.1% and 0.5%. Vinegar was used at three concentrations such as 0.5%, 1.0% and 2.0% (w/w) (Rahman, 2010; Akter, 2012). A standard bacterial growth medium Yeast Peptone Dextrose Agar (YPDA) was prepared. After cooking, the medium was amended with each chemical. Required amount of each chemical was added to YPDA and mixed thoroughly. The amended medium autoclaved for 20 min at 121° C under 1.1 kg/cm² pressures. The medium was poured in petridishes at 20 ml/plate and allowed to solidify.To prepare the inoculum of soft rot bacteria E. carotovorasubsp. carotovora and P. marginalis were grown on YPDA at 28° C for 24 hr. Bacterial cells were collected from the culture and suspended in sterilized distilled water to a concentration of 10 cfu/ml. After solidification of YPDA with the chemicals, the plates were spot inoculated with bacterial inoculum and incubated at 30° C in an incubator. Plates were inoculated with three replications for each concentration of each chemical. Three additional plates without any chemical were maintained, which served as control. Growth of the test bacteria was observed up to 14 days of inoculation and antibacterial activity of the chemicals was determined.Effect of chemicals on bacterial growth was recorded in terms of inhibition of radial colony diameter. Results were expressed in percent inhibition of radial colony diameter based on colony growth on control plates. The percent inhibition was computed using a standard formula (Sundaret al.1995)as shown below: %Inhibition = X–Y/X, Where, X = Growth of control plate, Y= Growth of treated plate. Efficacy of chemicals to control soft rot disease of fruits in storage Based on the results of the in vitro test, vinegar and boric acid was used at conc. of 2.0% and 0.5% to control soft rot disease of papaya and apple under inoculation condition. Apple and papaya were dipped in 2.0% and 0.5% solution of vinegar and boric acid individually for 30 min prior to inoculation with soft rot bacteria E. carotovorasubsp. carotovora. After dipping, fruits were air dried at room temperature and punctured with sharp needle. Vinegar and boric acid treated fruits were inoculated by spraying of bacterial inocula. Bacterial inoculum was prepared from fresh cultures of soft rot bacteria grown on YPDA at 28^oC for 24 hr suspended in sterilized distilled water at 10⁹cfu. Inoculated fruits were stored at room temperature for 21 days. Untreated control was maintained for each fruits, which was inoculated with the bacterial inocula but not treated with vinegar and boric acid. Data were recorded at 7, 14 and 21 days of inoculation. The severity was measured in terms of percentage of surface disease area infected of the fruits by soft rot disease.

Source of Information: J. Biosci. Agric. Res. 13(01): 1087-1091

Article Link (Online Journal): https://doi.org/10.18801/jbar.130117.132

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Vinegar and boric acid showed antibacterial activity against soft rot bacteria E. carotovorasubsp. carotovora and P. marginal is in vitro. Vinegar may be useful in controlling fruit soft rot disease in storage condition. Further study is necessary for confirmation and recommendation of the results.

Knowledge Management: Journal