Poisoned Food Assay for Study of the Antifungal Activity of Camphor Oil on Colletotrichum orbiculare

Abstract

Colletotrichum orbiculare is a widespread plant pathogen responsible for causing anthracnose disease in various crops. The excessive use of synthetic fungicides has led to environmental concerns and the emergence of resistant strains. Therefore, the search for eco-friendly alternatives has become imperative. This research paper investigates the antifungal activity of camphor oil as a potential biocontrol agent against Colletotrichum orbiculare. The oil which was extracted from Cinnamomum camphora was collected from local market and different concentrations of oil viz., 20%, 40%, 60%, 80% and 100% was prepared by dissolving the oil in acetone. The in vitro antifungal activity of camphor oil was assessed through poisoned food technique. The results demonstrate that different concentrations of camphor oil were not effective in inhibiting the growth of Colletotrichum orbiculare.