The Phytochemical and Antifungal Efficiency of Bean Leaf and Root against Some Pathogenic Fungi Isolated from Spoilt Vegetables Sold within Anambra Metropolies

Abstract

Investigated in vitro were the phytochemical and antifungal properties of bean leaf and root against certain pathogenic fungi isolated from spoiled vegetables marketed in Anambra metropolises. By combining 100g, 100ml of sterile distilled water, and ethanol with each plant part, two (2) distinct extract concentrations were produced from each plant component. The plants were subjected to phytochemical screening using several conventional techniques, which identified the presence of alkaloids, saponins, tannins, flavonoids, phytate, oxalate, and phenol in all of the plants but at various amounts. The effects of common antibiotics (Fluconazole 30 g/ml) were compared to those of plant extracts. According to a pathogenicity test, good vegetables rot was caused by Aspergillus niger, Fusarium solani, Penicillium sp, Rhizopus sp, and Mucor spp. The ethanol extract from beans root turned out to be more effective. The extraction solvent, extract concentration, and test pathogens all had an impact on the extract's effectiveness. When extract concentration rose, the amount of fungal growth inhibition also rose. All of the test fungi's mycelia development was effectively/highly inhibited by beans root, although water extracts exhibited a lower degree of inhibition. Farmers should utilise bean root ethanolic extracts instead of synthetic or commercial fungicides due to their fungitoxic potential against vegetable storage fungi.