Antifungal Activity of Curcuma amada Roxb. Against Fusarium oxysporum
Keywords:
Curcuma amada, Fusarium oxysporum, antifungal activity, food poison technique, curcumin, biofungicideAbstract
The goal of this study was to determine, in vitro, the antifungal activity of Curcuma amada Roxb. ethanolic rhizome extract against the seed-borne fungal pathogen Fusarium oxysporum. The food poisoning method was used to test the extract at 2.5%, 5%, and 10% concentrations. The negative control was 0.5% ethanol, and the positive control was a commercial fungicide (Valxtra). The findings demonstrated a dose-dependent, substantial decrease in mycelial growth. The 10% concentration showed the highest inhibition (71.74%), which was similar to the fungicide treatment (78.26%). One-way ANOVA statistical analysis showed substantial changes between treatments (p < 0.001). With an Rf value of 0.75, HPTLC analysis verified the presence of curcumin. The results indicate that C. amada rhizome extract possesses strong antifungal potential and may serve as an eco-friendly biofungicide for sustainable crop protection. The present investigation was conducted to evaluate the antifungal activity of ethanolic rhizome extract.
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