IDEAS home Printed from https://ideas.repec.org/a/epw/ejfood/v4y2022i3id20506.html

Biocidal Action of Chromolaena odorata Extract on Ganoderma lucidum and Sclerotium rolfsii

Author

Listed:
  • Adelodun R. Majekobaje

    (Louisiana State University, USA)

  • Segun M. Adeyemo

    (Mississippi State University, USA)

  • Olukayode Y. Ogunsanwo

    (University of Ibadan, Nigeria)

Abstract

Fungi pose a serious threat to wood in service causing significant economic loss every year. In this study, Chromolaena odorata extract was investigated for its fungicide properties against Ganoderma lucidum and Sclerotium rolfsii. An ethanol-solvent system was used to remove the extract from ground leaves of C. odorata. Samples of Pinus caribaea wood from the base, middle, and top along the tree bole were soaked in five different concentrations (0%, 10%, 20%, 30%, and 40%) of C. odorata for three days, and preservative absorption and retention were determined. The treated woodblocks were exposed to actively growing cultures of wood-attacking fungi under laboratory conditions (27 °C and 65% RH) for 24 weeks. The range of weight loss of the untreated wood samples on exposure to both fungi showed that the wood is moderately resistant to fungal attack. However, the highest weight loss which was obtained in the control wood samples showed that C. odorata extract is effective in imparting some level of fungi resistance to the wood, and the optimal concentration level, based on this research is 30%.

Suggested Citation

  • Adelodun R. Majekobaje & Segun M. Adeyemo & Olukayode Y. Ogunsanwo, 2022. "Biocidal Action of Chromolaena odorata Extract on Ganoderma lucidum and Sclerotium rolfsii," European Journal of Agriculture and Food Sciences, European Open Science, vol. 4(3), pages 35-39, May.
    • Handle: RePEc:epw:ejfood:v:4:y:2022:i:3:id:20506
    DOI: 10.24018/ejfood.2022.4.3.506
    as

    Download full text from publisher

    File URL: https://eu-opensci.org/index.php/ejfood/article/view/20506
    File Function: Abstract page
    Download Restriction: no
    File URL: https://eu-opensci.org/index.php/ejfood/article/download/20506/5112
    File Function: Full text
    Download Restriction: no
    File URL: https://libkey.io/10.24018/ejfood.2022.4.3.506?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    More about this item

    Keywords

    ;
    ;
    ;
    ;
    ;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:epw:ejfood:v:4:y:2022:i:3:id:20506. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Editor-in-Chief (email available below). General contact details of provider: https://eu-opensci.org/index.php/ejfood .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.