Evaluation of antibacterial activity of Piper betle leaf extracts against pathogen of soft rot disease

Abstract

Soft rot disease commonly occurs in vegetables and fruits. Water-soaked lesions and bad odour are among the symptoms of soft rot disease. Crop production and quality are reduced due to the infection, which causes greater losses. The present study was designed to evaluate the antibacterial effect of Piper betle leaves against a pathogen that causes soft rot diseases. Hexane, chloroform, and methanol were used as extraction solvents, and each extract was prepared with a different concentration (50, 100, 500, 1,000, and 1,500 mg/ml). Each piper betle extract has been shown to inhibit the pathogen responsible for soft rot disease. Piper betle hexane extracts show a better inhibition zone compared to chloroform and methanol extracts. The inhibition zones of Piper betle hexane extracts are 6.5 mm (50 mg/ml), 16 mm (100 mg/ml), 18.5 mm (500 mg/ml), 20.5 mm (1,000 mg/ml), and 11.17 mm (1,500 mg/ml). At 1,000 mg/mL, the inhibition zone of Piper betle hexane extract is 20.5 mm, chloroform is 15.5 mm, and methanol is 16.5 mm. At a concentration of 1,500 mg/ml, the inhibition zone for the three extractions decreases. The findings of this study may contribute to the development of Piper betle leaves as a natural antimicrobial agent.