Bioactive Compounds In Fermented Papaya (Carica Papaya) And Banana (Musa Paradisiaca) Fruit Juices On Dieback Disease (Phomopsis Azadirachtae) In Neem Using GC-MS And Their Efficacy At Nizamabad District, Telangana, India

The current study explores the antifungal potential of fermented fruit juices (FFJs) derived from Carica papaya (Papaya) and Musa paradisiaca (Banana) against Phomopsis azadirachtae, the causative agent of Neem dieback disease. Utilizing Gas Chromatography–Mass Spectrometry (GC-MS), a detailed chemical profiling of the FFJs was conducted, which revealed a rich diversity of bioactive metabolites, including ethyl esters, phenylethyl alcohol, linoleic acid derivatives, and thiophene compounds. These metabolites are known for their antimicrobial, antioxidant, and anti-inflammatory activities. Antifungal assays demonstrated that both FFJs exerted significant inhibitory effects on fungal growth in a concentration-dependent manner, with the 50% concentration of each juice achieving complete inhibition by Day 3 and maintaining this effect through Day 7. The GC-MS analysis substantiated the presence of compounds capable of disrupting fungal membranes, inhibiting enzymatic activity, and inducing oxidative stress. These findings suggest that Papaya and Banana FFJs can serve as eco-friendly alternatives to synthetic fungicides in controlling Neem dieback disease, providing a cost-effective and sustainable approach suitable for organic and small-scale agricultural practices. The study also underscores the role of natural fermentation in enhancing the bioactivity of fruit-derived phytochemicals, presenting new opportunities for integrated plant disease management.