Potential Of Oregano And Cachanilla Extracts For The Control Of Phytopathogenic Fungi In Tomato Fruits

The presence of phytopathogenic fungi in horticultural products alters the postharvest quality. In the present work the use of aqueous vegetable extracts of oregano and cachanilla leaves in doses of 0.5 and 1.0% was evaluated, for the control of fungi such as Fusarium spp., Aspergillus niger and Helminthosporium spp., in tomato fruit and on plates of agar. Additional treatments were considered, one based on Captan fungicide and the other in pure water (controls). Results indicate significant differences, showing that oregano and cachanilla in doses of 0.5 and 1% control Fusarium spp., Aspergillus niger and, Helminthosporium sp. With respect to agar plates study, oregano excelled in a dose of 1%; the Captan treatment turned out to have effects similar to those obtained by the aqueous extract of oregano in both doses, in the control of the pathogens in fruit and agar plates.