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Abstract


Control of Brown Rot Disease of Quince Fruits (Monilinia fructigena Honey in Whetzel) by Ethanolic Propolis Extract Treatments
Propolis has been used by man for millennia due to its antimicrobial and pharmaceutical properties. However, its use as an agricultural antimicrobial agent has only recently been assessed. This study assessed the use of an ethanolic extract of Tokat and Ankara propolis (PEE) for the control of quince fruit Brown rot disease. Antifungal activity of EEP was evaluated by amended Potato Dextrose Agar medium and fruit coating methods. Propolis Ethanolic Extract (PEE) in three concentrations 1, 3 and 5% were used. Based on the results of the study, increase in extract concentration resulted in increase of the extract efficacy. Tokat, and Ankara propolis ethanol extract at 3% concentration inhibited the growths of Monilinia fructigena at the rate of 100%. Tokat, and Ankara propolis ethanol extract at 1% concentration inhibited the growths of the pathogens between 84.2 and 85.6%. Ankara and Tokat propolis extracts at 5% concentration inhibited the growths of the pathogens at highest proportion (100%). Similar results were obtained in invivo study. At the 5% extract concentrations of both propolis extracts, fruit infections were inhibited completely. Present results indicated that propolis extracts (3% and 5% concentrations) could be used as an edible coating of quince fruits to eliminate postharvest brown rot disease.

Keywords
Quence Brown rot, Monilinia fructigena, propolis, extract,


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