Garlic and rosemary extracts in the induction of phaseollin in beans and fungitoxicity on Colletotrichum lindemuthianum

Plant extracts may assist in controlling plants diseases due to its antimicrobial activity and activation of defense mechanisms This study aimed to evaluate the effect of aqueous extracts of garlic and rosemary. autoclaved or non autoclaved, on the mycelial growth of Colletotrichum lindemuthianum, production of phaseollin by beans and severity of anthracnose in the field The fungus was incubated in medium containing the extracts and as growth measured for 18 days For phaseollin evaluation the extracts were applied on bean hypocotyls, the phytoalexin attracted in ethanol and read in spectrophotometer The seventy of anthracnose was evaluated in bean plants sprayed with the extracts and inoculated with the fungus For the garlic extract, the greater reduction (57.6%) in micelial growth was at 3% in the non autoclaved extract, as for the rosemary extract, the greater reduction (18,6%) was in the autoclaved ex-tract Autoclaving had no effect On the induction of phaseollin At field conditions, the extracts did not reduce significantly the severity of anthracnose The non autoclaved garlic extract showed to be more efficient in reducing the mycelial growth of C. lindemuthianum, while rosemary, autoclaved or not, proved to be more effective in the induction of phaseollin