EFFICACY OF GARLIC AND LEMON JUICE EXTRACT AGAINST FUNGI ASSOCIATED WITH SPOILED TOMATO

Tomato (Solanum lycopersicum) is one of the most consumed vegetables globally due to its nutritional, culinary, and economic value. Rich in vitamins A, C, and E, as well as lycopene, potassium, and antioxidants, tomatoes play a vital role in human nutrition and health promotion. To isolate and identify fungi associated with the spoilage of tomatoes obtained from local markets and to test the antifungal activity of garlic and lemon extracts (aqueous and ethanol) against the isolated fungi and then to compare the efficacy of garlic and lemon extracts on isolated fungi. Based on the in vitro assays, the primary fungal agents responsible for the spoilage of the test tomato fruits are Rhizopus sp., Penicillium sp., and Fusarium sp. Both garlic and lemon extracts possess significant antifungal activity against the isolated tomato pathogens, with the activity directly linked to the presence of secondary metabolites such as organosulfur compounds, flavonoids, and terpenoids. Ethanolic extracts were significantly more effective than aqueous extracts, indicating that the active antifungal principles are best solubilized in semi-polar solvents. 4. Garlic extract is a superior antifungal agent compared to lemon extract, demonstrating a broader and stronger zone of inhibition against all three tested fungal isolates. Ethanolic garlic extract represents a promising, highly effective, natural alternative to synthetic fungicides for the control of post-harvest tomato decay.