Abstract
Abstract Banana Wilt caused by Xanthomonas vasicola pv. musacearum (Xvm), has emerged as a significant threat to food security in eastern Democratic Republic of Congo (Kivu). Currently, the only means of combatting this biotic constraint is through best agricultural practices. The aim of this study was to evaluate the effectiveness of medicinal plants used in the Kivu provinces in inhibiting Xvm. Three in vitro experiments were conducted at laboratories of Uganda's National Agriculture Research Organization (NARO) and the International Institute of Tropical Agriculture (IITA) in South Kivu. The bacterial samples were collected from infected field-grown banana plants in South Kivu and isolated on Yeast Extract Peptone Agar (YPGA). Pure Xvm colonies were used for identification via i) Polymerase Chain Reaction (PCR) with specific primers and, ii) greenhouse inoculation trials. A completely randomized design was used for the three inhibition tests (1) on Mueller Hinton Agar (MHA) using disc diffusion with 10 plant extracts; (2) in liquid YPG Broth using 10 plant extracts; and (3) on MHA using disc diffusion with 19 plant extracts. The first two trials used plant extracts diluted in petroleum ether, while the third trial used 19 plant extracts diluted in methanol. After maceration, filtration, and solvent evaporation, 10 mg of extract was diluted in 80 µl of distilled water + 10 µl of Dimethylsulfoxide (DMSO). Ten µl of this solution was impregnated on perforated discs of Whatman filter paper. Zingiber officinale (ginger) and Ricinus communis (castor) were the most effective plant extracts in suppressing Xvm. Of the thirteen plant species identified as effective against the pathogen, the Myrtaceae and Euphorbiaceae families were the most represented. Based on these results, evaluating the effectiveness of the most promising plant extracts in disinfecting the metal blades of garden tools is recommended. In addition, various phytochemical groups present in plant extracts could be evaluated for their effectiveness in suppressing Xvm, especially phenols and tannins.