ANTIFUNGAL EFFECT OF EXTRACTS OF Ocimum gratisimum (SCENT LEAF), Murraya koenigii (CURRY LEAF) AND Vernonia amygdalina (BITTER LEAF) AS COMPARED WITH POTASH ON SOFT ROT PATHOGENS OF Dioscorea rotundata (WHITE YAM).

ABSTRACT

Yam tubers are highly nutritional food which serve as important source of carbohydrates, vitamins and minerals. They are staple food crops, being the source of daily carbohydrate intake for the large population of the world. On the mycelial growth rate of three different species of white yam rot pathogens, potash and three leaf extracts (Ocimum gratisimum, Murraya koenigii, and Vernonia amygdalina) were compared for their antifungal effectiveness. The experiment was conducted using a PDA infusion including potash and plant leaf extracts at a temperature of 28–30 0C. The control agents were able to keep all of the infections under control to varying degrees. The ability of the fungi to grow on particular medium is influenced by the pathogenicity of the organism. The outcome showed that harmful fungicides might not be necessary when using potash and plant extracts to manage plant diseases. By using these natural remedies, farmers will be less dependent on using synthetic pesticides to combat yam fungal diseases, which will also lower management costs and environmental harm.