Réaction de deux espèces d’igname (Dioscorea spp.) traitées avec du vin de palme (Elaeis guineensis Jacq.), aux champignons responsables des pourritures d’igname

The sensitivity of Dioscorea alata var. bete-bete and D. cayenensis-rotundata var. krengle treated with palm wine obtained from oil palm trees (Elaeis guineensis Jacq.) to seven fungi isolated from yam rots was assessed. Yam tubers were collected from two markets in Abidjan and also from storage sites in Bringakro (at 180 km from Abidjan, Ivory Coast). Pathogenecity tests showed that Penicillium oxalicum was the most pathogenic among all fungi isolated. Krengle was more susceptible than bete-bete. In vitro, fermented palm wine totally inhibited mycelial growth of all fungi isolated with the exception of P. oxalicum and Aspergillus niger. Inhibition percentage of mycelial growth of all fungi was more important for krengle than bete-bete. Regardless the yam species, in vivo tests showed that fermented palm wine was more effective than non fermented palm wines when used as a preventive treatment.