Control of helminthosporium sp. affecting makapuno seedlings in vitro using different concentration of garlic extracts / by Clarisse Charmaine Beltran, Eden Rose Mojica, and Marco Rotairo.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2008.Description: xiii, 51pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 634.61  B41 2008
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: BELTRAN, CLARISSE CHARMAINE C., MOJICA, EDEN ROSE S., and ROTAIRO, MARCO Z. Control of Helminthosporium sp. Affecting Makapuno Seedlings In Vitro Using Different Concentrations of Garlic Extracts. Research Study. Science High School, Cavite State University, Indang, Cavite. April 2008. Adviser: Dr. Amornita C. Sanchez The study “CONTROL OF HELMINTHOSPORIUM SP. AFFECTING MAKAPUNO SEEDLINGS IN VITRO USING DIFFERENT CONCENTRATIONS OF GARLIC EXTRACTS” was conducted at the Makapuno Culture Laboratory, Department of Crop Sciences at the College of Agriculture, Forestry, Environment and Natural Resources (CAFENR), Cavite State University, Indang, Cavite, from May to December 2007. It aimed to evaluate the effects of different concentrations of garlic extracts against fungus inoculated in in vitro cultured makapuno seedlings, identify the best concentration of garlic extracts that can effectively control fungus in in vitro with the least or without side effects on makapuno seedlings, and evaluate the effects of different concentrations of garlic extracts in in vitro cultured makapuno seedlings. Five treatments were tested, namely: T1 - 100 % garlic extracts, T2 - 75 % garlic extracts and 25% distilled water, T3 - 50 % garlic extracts and 50% distilled water, T4 - 25 % garlic extracts and 75% distilled water, and T5 - Dithane (control). It was observed that all makapuno seedlings applied with different concentrations of garlic extracts were not infected by fungus (Helminthosporium sp.). However, they exhibited the same side effects, yellowish stems and brownish/yellowish roots with T4 (25 %garlic extracts) producing the least side effects. The findings show that garlic extracts at all concentrations used as well as the applied dithane did not affect the height of makapuno seedlings, the number of leaves per seedling and the visual quality rating. During the entire culture, all the makapuno seedlings grew normally. It was observed that the greater the concentration of garlic extracts the more intense the side effect in the seedlings, though the differences among treatment means were not significant. Moreover, as the concentrations of garlic extracts became lower, the number of roots increased. However, the differences between 75% garlic extracts (T2) and 50% garlic extracts (T3) were not significant. Those applied with 25% garlic extracts (T4) significantly produced the highest number of roots (17.67) per makapuno seedling.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 634.61 B41 2008 (Browse shelf(Opens below)) Link to resource Room use only RS-549 00007486

Research Study (Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

BELTRAN, CLARISSE CHARMAINE C., MOJICA, EDEN ROSE S., and ROTAIRO, MARCO Z. Control of Helminthosporium sp. Affecting Makapuno Seedlings In Vitro Using Different Concentrations of Garlic Extracts. Research Study. Science High School, Cavite State University, Indang, Cavite. April 2008. Adviser: Dr. Amornita C. Sanchez

The study “CONTROL OF HELMINTHOSPORIUM SP. AFFECTING MAKAPUNO SEEDLINGS IN VITRO USING DIFFERENT CONCENTRATIONS OF GARLIC EXTRACTS” was conducted at the Makapuno Culture Laboratory, Department of Crop Sciences at the College of Agriculture, Forestry, Environment and Natural Resources (CAFENR), Cavite State University, Indang, Cavite, from May to December 2007. It aimed to evaluate the effects of different concentrations of garlic extracts against fungus inoculated in in vitro cultured makapuno seedlings, identify the best concentration of garlic extracts that can effectively control fungus in in vitro with the least or without side effects on makapuno seedlings, and evaluate the effects of different concentrations of garlic extracts in in vitro cultured makapuno seedlings.

Five treatments were tested, namely: T1 - 100 % garlic extracts, T2 - 75 % garlic extracts and 25% distilled water, T3 - 50 % garlic extracts and 50% distilled water, T4 - 25 % garlic extracts and 75% distilled water, and T5 - Dithane (control).

It was observed that all makapuno seedlings applied with different concentrations of garlic extracts were not infected by fungus (Helminthosporium sp.). However, they exhibited the same side effects, yellowish stems and brownish/yellowish roots with T4 (25 %garlic extracts) producing the least side effects. The findings show that garlic extracts at all concentrations used as well as the applied dithane did not affect the height of makapuno seedlings, the number of leaves per seedling and the visual quality rating. During the entire culture, all the makapuno seedlings grew normally. It was observed that the greater the concentration of garlic extracts the more intense the side effect in the seedlings, though the differences among treatment means were not significant. Moreover, as the concentrations of garlic extracts became lower, the number of roots increased. However, the differences between 75% garlic extracts (T2) and 50% garlic extracts (T3) were not significant.

Those applied with 25% garlic extracts (T4) significantly produced the highest
number of roots (17.67) per makapuno seedling.

Submitted to the University Library 04-14-2008 RS-549

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