An in vitro study was performed with aqueous rhizome extracts of four different Curcuma species, namely, Curucma longa, C. aromatica, C. caesia and C. amada, against fusarium wilt of tomato caused by Fusarium oxysporum f.sp. lycopersici. The rhizome extracts were prepared in water and were tested at 1%, 2% and 5% concentrations using the poisoned food technique. Among all treatments, the 5% extract of C. longa showed the highest mycelial growth inhibition of 74.07% over control, followed by C. caesia at 5% and 5% C. aromatica. All extracts were more effective at higher concentrations, indicating a dose-dependent response. The results suggest that aqueous extracts of Curcuma spp. have strong antifungal potential and serve as eco-friendly and easily available alternatives for managing Fusarium wilt of tomato.
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Aqueous extract, Curcuma spp., Fusarium oxysporum, In vitro efficacy, Tomato
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