In Vitro Control of Dry-Rot Disease Associated with Solanum tuberosum L. Using Varied Concentrations of Crude Extracts of Daldinia cocentrica (James BOLTON)

Solanum tuberosum L. ((Irish Potato), popularly described as vegetable king, is a staple world’s most productive crop. It is the source of nutrients such as crude protein, dietary fibres, anti-oxidants; such as vitamin C. Its availability and sustainability is threatened by post harvest deterioration such as dry-rot disease. This study was intended to in vitro control the disease, using varied concentrations (25%, 50% and 100%) of crude extract of Daldina concentrica an endophytic fungus; known for its mycochemical actions against phytopathogenic fungal attacks on crops. The agar well food poison method of Martinus Berjerinck was used for the study. The results obtained from the study revealed that with 25% concentrations of the control agent; there was no impact of inhibition of the spread of the growth of the pathogen; however, 50% concentration showed an inhibition of 8mm and 100% concentration gave an inhibition of 12mm against the spread of the pathogen. This is an indication that the use of the control agent at higher concentrations can inhibit the growth of Fusarium oxysporium; the causal agent of potato dry-rot disease. It is likely that the control agent was able to inhibit the spread of the pathogen and inhibited the disease development; possibly due to the mycochemicals contained in the extract of the control agent.