EFFECTS OF CINNAMON ESSENTIAL OIL AND CHITOSAN ON ANTHRACNOSE (Colletotrichum sp.) ON BA MAU MANGO IN AN GIANG PROVINCE

Abstract

Evaluation of the ability to resist fungus Colletotrichum sp. causing anthracnose on mango trees by cinnamon essential oil and chitosan was carried out to: (1) determine the concentration capable of inhibiting spore germination; (2) evaluate the ability to prevent and control anthracnose on mango leaves; (3) evaluate the ability to prevent and control anthracnose on mango fruits on the tree and after harvest. The results showed that the mixture had the ability to limit spore germination, the highest spore germination reduction efficiency was at two concentrations of 0.80% cinnamon essential oil and 0.15% chitosan and 1.2% cinnamon essential oil and 0.21% chitosan. The disease reduction efficiency on mango leaves reached 84%. Experiments on mango orchard showed that the treatment with 0.80% cinnamon essential oil and 0.15% chitosan, with or without fruit bagging, had a lower rate of diseased fruit compared to the control cultivation of farmers. Yield and fruit ratio were seminar to control, but fruit weight was higher. The area of ​​diseased lesions and the rate of rotten fruit during post-harvest storage for the treatment with and without fruit bagging were more effective than the control cultivation of farmers.