TH23938U - The process of producing oregano extract that can control anthracnose disease in bananas. - Google Patents

Abstract

------29/04/2022------(OCR) The process of producing oregano extract that can control banana anthracnose disease involves the following steps: Oregano leaves are dried and then finely ground in a centrifuge and soaked in ethanol solvent at a ratio of dried oregano leaf powder to ethanol of 1:2 by weight to volume (W/V). The oregano leaf extract is then evaporated using a centrifuge to obtain oregano extract. The oregano leaf extract at concentrations of 2,000-10,000 ppm can completely inhibit the growth of the mycelium of the fungus Colletotrichum musae, the causative agent of banana anthracnose (100% inhibition of fungal growth). ------------ This invention relates to the proposed process of producing oregano extract, which involves the following steps: A. Complete oregano leaves are selected, with imperfect parts removed, and then dried. a. Dry the oregano leaves at 60°C for 3 days, then weigh 1,000 grams. b. Grind the dried oregano leaves from step a finely crushed powder in a blender. Then soak them in ethanol solvent at a ratio of dried oregano leaves to ethanol of 1:2 by weight to volume (WV), which means 1,000 grams of dried oregano leaves to 2,000 milliliters of ethanol. Let it sit for 3 days. Filter the ethanol-soaked oregano leaf extract twice using cheesecloth until you obtain the oregano leaf extract. c. Evaporate the solvent from the oregano leaf extract obtained from step b using a rotary vacuum evaporator. d. Store the oregano leaf extract in a dark glass bottle and seal tightly. The oregano leaf extract obtained from step b is effective in inhibiting the growth of the mycelium of the fungus Colletotrichum musae, the causative agent of banana anthracnose. Testing using the poisoned food technique at different concentrations (0, 2,000, 4,000, 6,000, 8,000, and 10,000 ppm) showed that oregano leaf extract at concentrations of 2,000-10,000 ppm completely inhibited the mycelial growth of Colletotrichum musae, the causative agent of banana anthracnose (100% inhibition of mycelial growth). This process allows for the production of oregano extract that can completely inhibit the mycelial growth of Colletotrichum musae, the causative agent of banana anthracnose (100% inhibition of mycelial growth). This can lead to the production of oregano extract that can effectively control banana anthracnose and can be used as an alternative to expensive and toxic chemical fungicides for users, consumers, and the environment in controlling banana anthracnose.

Claims (1)

------April 29, 2022------(OCR) 1. The process of producing oregano extract that can control banana anthracnose disease involves the following steps: a. Select complete oregano leaves, removing imperfect parts. These leaves are then dried in an oven at 60°C for 3 days, and weighed at 1,000 grams. b. The dried oregano leaves from step a are then finely ground in a blender. Finally, they are soaked in ethanol solvent. The ratio of dried oregano leaf powder to ethanol is 1:2 by weight to volume (W/V), which means 1,000 grams of dried oregano leaves to 2,000 milliliters of ethanol. The mixture is then left for 3 days. The ethanol-soaked oregano leaf extract is then filtered twice using cheesecloth to obtain the oregano leaf extract. The solvent is then evaporated using a rotary vacuum evaporator. The oregano leaf extract is stored in a dark glass bottle and tightly sealed. ------------ The process of producing oregano extract that can control banana anthracnose disease involves the following steps: A. Select complete oregano leaves, removing any imperfections. These leaves are then dried at 60°C for 3 days and weighed to 1,000 grams. B. The dried oregano leaves from step A are then finely ground in a blender. Next, soak the dried oregano leaves in ethanol as a solvent at a ratio of 1:2 by weight to volume (WV), meaning 1,000 grams of dried oregano leaves to 2,000 milliliters of ethanol. Let it sit for 3 days. Filter the ethanol-soaked oregano leaf extract twice using cheesecloth until you obtain the oregano leaf extract. Evaporate the solvent using a rotary vacuum evaporator. Store the oregano leaf extract in a dark glass bottle and seal tightly. The resulting oregano leaf extract is effective in inhibiting the growth of the mycelium of Colletotrichum musae, the causative agent of banana anthracnose. In tests using the poisoned food technique at different concentrations (0, 2,000, 4,000, 6,000, 8,000, and 10,000 ppm), oregano leaf extract at concentrations of 2,000-10,000 ppm completely inhibited the mycelial growth of Colletotrichum musae, the causative agent of banana anthracnose (100% inhibition of mycelial growth).