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Effect of Milk and Garlic Extracts For
Antifungal Activities against Chilli Anthracnose Disease
Wong Kah Yin
Supervisor: Dr Nurul Faziha Binti Ibrahim
Bachelor of Science Agrotechnology (Crop Science)
School of Food Science and Technology
Chemical fungicides have become a common practice in controlling plant diseases
which associated with negative impact on human health and environments. Over
relying of pesticide application can increase development of resistance by the
pathogens. Due to this concern, this study is aim to evaluate in vitro and in vivo
antifungal activity of milk and garlic extract against anthracnose disease on chilli. The
screening of the antifungal potential extracts will be performed in vitro by using poison
food technique. For in vivo, the curative treatment will be performed on attached chilli
seedlings. Different concentrations of milk and garlics extracts (5% and 20%) are
expected to exhibit an antifungal activity against fungal pathogens causing
anthracnose. Organic extracts is hope to become an alternative control measures in
chilli production to ensure safety and security of the food supply chain.
1133 | UMT UNDERGRADUATE RESEARCH DAY 2018