In vitro Evaluation of Fungicides against: Fusarium oxysporum f.sp. lycopersici causing Wilt of Tomato, eggplant, pepper

Abstract

The most important vegetable crops that are known to be susceptible to various diseases include pepper, eggplant, and tomatoes. Among these, Fusarium oxysporumf.sp. lycopersici is the primary cause of pepper, tomato, and eggplant wilt, which can pose major issues. Using the Poisoned Food Technique, laboratory tests were carried out to examine the effectiveness of various non-systemic fungicides at 1000, 1500, and 2000 ppm; systemic fungicides at 100, 250, and 500 ppm; and ready-mix fungicides at 500, 750, and 1000 ppm concentrations against Fusarium oxysporumf.sp. lycopersici. The results showed that copper oxychloride 50 WP at all concentrations was substantially better than other non-systemic fungicides in terms of 100% mycelial growth suppression. Propineb 70 WP, on the other hand, was shown to be least effective at 1000 ppm concentration (2.71%). Flusilazole 40 EC and thiophanate methyl 70 WP, each at 500 ppm concentration, were the systemic fungicides that completely inhibited the growth of Fusarium oxysporumf.sp. lycopersicimycelially. Conversely, kresoxim methyl 44.3 SC was shown to be least efficacious at concentrations of 100 and 250 ppm (9.74 and 12.95%). Azoxystrobin 18.2 + difenoconazole 11.4 SC at 1000 ppm concentration and prochloraz 5.7 + tebuconazole 1.4 ES at all concentrations were shown to be efficacious and to exhibit 100% mycelial growth inhibition of Fusarium oxysporumf.sp. lycopersici among ready-mix fungicides. The least effective, however, was fluxapyroxad 25 + pyraclostrobin 25 SC at 500 ppm (18.34%).