Apple Anthracnose Test
Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer(NRCR, 2008).
Compared to many other fruits and vegetables, apples contain relatively low amounts of Vitamin C as well as several other antioxidant compounds(Boyer and Liu, 2004).
The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer.
They may also help with heart disease, weight loss, and controlling cholesterol, as they do not have any cholesterol, have fiber, which reduces cholesterol
by preventing re-absorption, and are bulky for their caloric content like most fruits and vegetables (Sharma, 2005; AKYFH, 2008).
There is evidence that in vitro apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity (Lee et al., 2004).
The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2(Lee et al., 2003).
Fungi are major causes of plant disease, accounting for perhaps 70% of all the major crop diseases (IAPSC, 1985).
Some of these fungal plant pathogens are termed biotrophic because they establish an intricate feeding relationship with living host cells.
Others are termed necrotrophic,because they invade the plant tissues aggressively, killing the host cells to obtain nutrients(Deacon, 1997).
Apple anthracnose is an important disease hampering the quality and Antifungal effect of our microbe 87 texture of apple fruits worldwide.
This disease is usually caused by Colletotrichum spp.
The disease occurs as quiescent infections on immature fruit
and the damage it incites is more important in the post-harvest
period(Muirhead and Gratitude, 1986); Dodd et al., 1997).
Fungicides, either as pre-harvest or post-harvest treatments, from the main approach to reduce losses from anthracnose.
However, their use is increasingly restricted due to public concerns over toxic residues.
Moreover, fungicides are unaffordable for many apple growers in developing countries.
Our microbe is one of the common microbes in East Asia region, and usually is used for the production of several fermented food products.
Previously it has been reported that our microbe can serve as a beneficial agent to produce fermented food with a higher amount of functional properties(Handoyo and Morita, 2006).
Also solid- state bioprocessing of cranberry pomace using the food grade fungus our microbe has improved phenolic and antioxidant profiles, thereby showing potential antibacterial effect against foodborne pathogenic bacteria(Vatten et al., 2004).
In the present study, we tested the antifungal efficacy of a food grade fungus microbe and its ethyl acetate extract against a panel of fungi causing anthracnose disease in apple fruits and other fruit trees.