Effect of some vegetable oils in controlling the fungus Fusarium oxysporum f.sp.cucumerimum that causes fusarium wilt in cucumber

Abstract

This research was carried out of evaluate the efficiency of using essential oils ( nigella- garlic – cloves) with concentrations of 10000-20000p.p.m. on the growth of the fungus Fusarium oxysporum . the test results showed the superiority of clove oil at aconcentration of 20000 p.p.m. significantly over the remaining oils, as the percentage of inhibition reached 100% it was followed by garlic oil and nigella with apercentage of 84.7% and 80.7% respectively , while garlic oil and clov oil showed asignificant superiority over nigella oil at aconcentration 10000p.p.m. inhibiting the growth of fungi with inhibition rate of 84%, 80%, 60% respectively . the results also showed the plastic house to the superiorty of the clove oil treatment over the treatment of garlic and nigella oil at aconcentration of 20000p.p.m. in reducing the severity of infection after 15 and 30 days of treatment compared to the control treatment whose severity of infection reached 82.3% after 30 days ( garlic – nigella – sativa ) it amounted to 11, 28.3 , and 59.2% respectively.