Antifungal Efficacy of Neem and Garlic Extracts Against Fusarium oxysporum

Abstract

Fusarium oxysporum is a soil fungus that causes serious wilt disease in crops like tomato, chickpea, watermelon, and banana. Because chemical fungicides raise concerns about residues, resistance, and environmental harm, researchers have explored plant-based alternatives. This paper reviews published lab studies testing neem (Azadirachta indica) and garlic (Allium sativum) extracts against F. oxysporum, mainly using the poisoned food technique, diffusion assays, and MIC tests, and outlines the standard testing protocol used.

Across studies, both extracts inhibit fungal growth in a dose-dependent way: neem can reach 100% inhibition at 50–75% concentration, while garlic reaches similar or better results at much lower concentrations, thanks to its compound allicin. The paper discusses why results vary between studies and what this means for eco-friendly disease management.