Caprylic acid and glycolic acid towards control of ascomycete fungus Mycosphaerella Fijiensis (Morelet) causing black sigatoka

Abstract

This study is specifically concerned with the effect of Caprylic Acid and Glycolic Acid towards control of Ascomycete Fungus Mycosphaerella Fijiensis (Morelet) causing Black Sigatoka in bananas especially of the Cavendish variety. The treatment was made by mixing the Caprylic Acid and emulsifier and then gradually adding water. After which, the mixture was amended with different volume concentrations of Glycolic Acid and kept at room temperature. In-vitro bioassay procedure was employed for the testing of the treatment using different delivery rates. The bioassay analysis was done at Lapanday Agricultural and Development Corporation Research Laboratory. The data were collected after 48 hours of incubation period. The effectiveness of the treatment was determined through the measurement of the germ tube length in comparison with the untreated sample. The results reveal that the treatments were very effective in controlling the germ tube length of the fungus. This was evident as to no growth in the germ tube was recorded. Also, all the treatments showed the same effect throughout the samples. Hence, the use of Caprylic Acid in the control of Ascomycete Fungus Mycosphaerella Fijiensis (Morelet) should be considered.

Keywords: Black Sigatoka, fungicide, caprylic acid