Inhibitory Effect of Java Long Pepper Fruit Extracts on<I> Colletotrichum gloeosporioides</I> Causing Anthracnose Disease of Mango Fruit

Abstract

Fruits of Java long pepper (Piper retrofractum Vahl.) were extracted with 95% ethanol.  The percentage yield is 12.1%DW.  In order to confirm the active ingredients, the crude extract was separated by TLC (Thin layer chromatography) in many proportions of mobile phase system; hexane:ethyl acetate:methanol, then determined with TLC- bioassay method using Cladosporium cladosporioides as an indicator.  Two clear zones of fungal inhibition were found at R_f 0.12-0.36 and 0.51-0.72.  To examine and purify the active compound, the crude extract  were fractioned based on R_f-value by CC (Column chromatography).  Obtained liquid were mixed together called “dp” and analyzed by GC-MS to identify the chemical structure, chemical component and amount of the substances.  It was found that piperine was the major component in crude extract with the amount of 39.17%.  efficiency of “dp” to inhibit growth of Colletotrichum gloeosporioides  was tested by comparing 5 concentrations of 0, 250, 500, 1000 and 2000 ppm and compare to 500 ppm of  benomyl.  The result revealed that dp at the concentration 500 ppm and higher concentrations could completely (100%) inhibit the growth of fungus as same as benomyl 500 ppm, where as  dp at the concentration of 250 ppm showed 89.91% inhibition.