The Phytochemical and Antifungal Efficiency of Bean Leaf and Root against Some Pathogenic Fungi Isolated from Spoilt Vegetables Sold within Anambra Metropolies

Investigated in vitro were the phytochemical and antifungal properties of bean leaf root against certain pathogenic fungi isolated from spoiled vegetables marketed Anambra metropolises. By combining 100g, 100ml sterile distilled water, ethanol with each plant part, two (2) distinct extract concentrations produced component. The plants subjected to screening using several conventional techniques, which identified presence alkaloids, saponins, tannins, flavonoids, phytate, oxalate, phenol all but at various amounts. effects common antibiotics (Fluconazole 30 g/ml) compared those extracts. According a pathogenicity test, good rot was caused by Aspergillus niger, Fusarium solani, Penicillium sp, Rhizopus Mucor spp. beans turned out be more effective. extraction solvent, concentration, test pathogens had an impact on extract's effectiveness. When concentration rose, amount fungal growth inhibition also rose. All fungi's mycelia development effectively/highly inhibited root, although water extracts exhibited lower degree inhibition. Farmers should utilise ethanolic instead synthetic or commercial fungicides due their fungitoxic potential vegetable storage fungi.