Antifungal properties of garlic (Allium sativum) against isolated spoilage fungi from harumanis (Mangifera indica Linn) / Fatin Shafiqa Shazili

Garlic (Allium sativum) is a species from Amaryllidaceae family that widely used for culinary and medical purposes. Various method to extract garlic such as fresh, powder and oil with distinct amount of allicin an antimicrobial agent has an ability to act against various microorganism include fungi in order to reduce the use of chemical fungicide. The main objective of this study is to evaluate the antifungal properties of garlic (Allium sativum) against Harumanis (Magifera indica Linn.) spoilage fungi by using different solvent and concentration. In addition, isolation and identification of fungi on infected Harumanis (Magifera indica Linn.) also the aim of this study. Distilled water, ethanol and methanol extract of Allium sativum at different concentration (1, 10, 25, 50 and 100%) respectively were screened for antifungal activity using agar well diffusion method against identified fungi by swabbed the fungi spore on the Potato Dextrose Agar (PDA). Two type of fungus successfully isolated from symptomatic Magifera indica Linn. name as RH1B and RH2W suspected to be Aspergillus species and Colletotrichum species respectively by directly observe the colony on the agar and microscopic examination to identified the spore of fungi. Only putative Aspergillus sp. was chosen for antifungal test due to less sensitive to be contaminate compare to putative Colletotrichum sp.. All extracts of Allium sativum show an inhibition zone against putative Aspergillus sp. with 1.5 × 106 spore/mL of spore concentration. The greater inhibition by distilled water at 100% (g/mL) concentration followed by methanol and ethanol (35.17±2.84 mm, 35.68±2.84 mm and 34.50±1.80 mm respectively). The minimum inhibition concentration for distilled water and methanol at 10% (15.17±3.55 mm and 15.17±3.55 mm) while for ethanol 25% with 17.17±4.48 mm of inhibition zone. The significant value between solvent and concentration was only at 25% (p≤0.05) after one-way ANOVA analysis and post hoc Tukey test on SPSS. In conclusion, the isolated fungi were identified as Aspergillus sp. and Colletotrichum sp. and the Allium sativum extract with distilled water, ethanol and methanol show a potential of antifungal properties at different concentration against isolated fungi. Further study is needed for species confirmation and used of different extraction method is recommended to obtain a pure extract.