Efficacy of Garlic Extract and Yeast Against Penicillium digitatum Causing Post Harvest Fruit Rot of Citrus (Citrus sisnensis L.)

Freshly prepared 1 per cent garlic extract and 5 per cent yeast solution were tested against Penicillium digitatum causing fruit rot (green mold ) of sweet orange both under in vitro and in vivo. 1 per cent garlic extract gives 15.7 per cent control and 5 per cent yeast gives 15 per cent control against Penicillium digitatum. Artificially inoculated fruits treated with 1 per cent G. E. were observed in good condition upto 35 days and 5 per cent yeast treated citrus fruits upto 45 days. Use of garlic extract and yeast maintains the quality of citrus fruits, prolonged the shelf-life and delayed the rottenness presence on fruits. Penicillium digitatum could grow between temperature ranges of 20°C to 45°C, however, optimum temperature was 27 ± 1°C at which growth and sporulation of the fungus was maximum.