TY - JOUR AU - M. Faisa, AU - Tjut Chamzurni, AU - Hiroyuki Daimon, PY - 2018/03/27 Y2 - 2024/03/29 TI - A STUDY ON THE EFFECTIVENESS OF LIQUID SMOKE PRODUCED FROM PALM KERNEL SHELLS IN INHIBITING BLACK POD DISEASE IN CACAO FRUIT IN VITRO JF - GEOMATE Journal JA - INTERNATIONAL JOURNAL OF GEOMATE VL - 14 IS - 43 SE - Articles DO - UR - https://geomatejournal.com/geomate/article/view/1568 SP - 36-41 AB - <p>The effectiveness of liquid smoke made from palm kernel shells in inhibiting black pod<br>disease (Phytopthora palmivora) in cacao fruit was studied. Palm kernel shells underwent pyrolysis in a<br>slow-pyrolysis reactor at 280°C–400°C. The resulting liquid smoke was then distilled at a temperature of<br>200°C. The observed parameters were incubation period and spotting diameter. The experimental design was<br>completely randomized, with a 4 × 6 factorial pattern having four repetitions and consisting of two factors.<br>Both temperature and concentration significantly affected the incubation period of the fungi causing black<br>pod disease. Additionally, the liquid smoke concentration had a strong influence on the spotting diameter.<br>Phenolic compounds and acetic acid contained in the liquid smoke serve as antimicrobials and are<br>bacteriostatic. Although the maximum phenol level was found at 280°C, the longest incubation period<br>occurred in liquid smoke produced at a pyrolysis temperature of 360°C. Thus, 360°C was the optimum<br>temperature for producing liquid smoke to inhibit black pod disease caused by P. palmivora in cacao.</p> ER -