CONTROLLING TOMATO FRUIT ROTS CAUSED BY Alternaria tenuis AND Stemphylium botryosum DURING STORAGE USING SOME PLANT OILS AND EXTRACTS.

Isolation trials from rotted tomato fruits, collected from different markets in Giza, Qalubyia and Ismailia governorates yielded eleven fungal species belonging to ten fungal genera. Alternaria tenuis was the most prevailing fungus, followed by Stemphylium botryosum. The fungi isolated varied in their pathogenic capabilities to tomato fruits. A. tenuis and S. botryosum were the mostdestructive ones attacking advanced mature green tomatoes. Among 12 natural plant oils tested against the growth of the two tested fungi, cumin (Cummin cyninun) oil was the most effective one, completely inhibited the mycelial growth of A. tenuis and S. botryosum at concentration 0.5%, while almond (Amygdalus communis) and fenugreek (Trigonella foenumgraecum L.) oils at 3% occupied the second position in this regard. Treating tomato fruits by natural plant oils completely prevented fruits from infection by the two fungi tested when storage was carried out for 12 days at room temperature (20°C±2 °C) or at 10°C for 12 days.  Between five plant leaf extracts tested, neem (Azadirichta indica) extract when used with 100% completely inhibited the growth of the two tested fungi. Treating tomato fruits with any of the five plant leaf extracts at high concentration (100%) significantly reduced the percentage of fruit rot caused by the two tested fungi when stored under room temperature (20±2 °C) or at 10°C. Under field conditions, the effectiveness of spraying fruited tomato plants (Castle Rock cv.) at advanced mature green stage with some natural plant oils and plant leaf extracts for controlling postharvest tomato fruit rots was also studied.