In-vitro antifungal effect of the cayenne leaf extract modified with liquid smoke from cocoa pod husk to control f. Oxysporum on chili (capsicum annuum l.)

Abstract

This study aims to evaluate the in vitro ability of biopesticides from a mixture of liquid smoke and cayenne pepper leaf extract to control the fusarium wilting on the chili pepper. Liquid smoke was prepared through the pyrolysis of cocoa pod husk at 380 (T1), 420 (T2), and 460°C (T3). The cayenne leaf extract containing flavonoid compounds was obtained by maceration process using n-hexane solvent. Biopesticides were prepared by mixing 2% liquid smoke (v/v) and cayenne leaf extract powder at the concentrations of 0.3, 0.6 and 0.9% (w/v). The test results showed that the cocoa pod husk pyrolyzed at 420°C produced liquid smoke with the highest phenol and acetic acid content of 0.343% and 0.619% respectively. The study showed that liquid smoke (at various pyrolysis temperatures) and the cayenne leaf extract concentrations influenced the inhibition of Fusarium oxysporum on the chili pepper. The biopesticide inhibition test in this study showed that the highest inhibition of 81.1% was achieved in T2 liquid smoke and 0.9% cayenne leaf extract (w/v).