Impact Of Aspergillus Fungi On Germination Of Chilli Seeds And Its Control
Tharsika Ratnarajah, Gunasingham Mikunthan
Keywords: Red chilli, Aspergillus sp, Trichoderma sp, chilli seeds.
Abstract: Chilli fruits are commonly contaminated by Eurotimycetes fungus, Aspergillus sp. (Eurotiales: Trichomaceae). This fungus produced white to lime green mycelium; yellowish to green conidia, which size is around 34±0.8. This study was carried out to investigate the effect of Aspergillus sp. on chilli seed germination. The seeds of the chilli variety MI green were obtained from DATC, Jaffna for using this experiment. Chilli seeds were treated with Aspergillus sp., Trichoderma viride, Aspergillus sp. + Trichoderma viride, Aspergillus sp. + Neem extract and distilled water as control. Highest germination percentage were observed in T5 (suspension of T.viride) as 73% followed by 65% germination from T1 (distilled water), 44% from T3 (suspension of Aspergillus sp. and T.viride), then T4 (suspension of Aspergillus sp. and neem leaf extract) and T2 (suspension of Aspergillus sp.) showed the germination as 30% and 20%, respectively. The growth inhibition percentage of Aspergillus sp. in presence of T. viride and T. harzianum were calculated by dual culture over control. The percent inhibition of radial growth of Aspergillus sp. was 55.35% by T. viride and 50.25% by T .harzianum in seven days after inoculation. Results show that T.viride was superior to T.harzianum in restricting the growth of Aspergillus sp. on dual culture in PDA.
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