Research-driven biofungicide development using microalgae phenolic compounds to combat ascomycete and oomycete pathogens, with focus on avocado fruit rot and root rot diseases.
This research initiative develops biofungicides derived from microalgae bioactive compounds to control fungal pathogens affecting horticultural crops. The approach leverages phenolic compounds, polysaccharides, and minerals naturally produced by microalgae to inhibit fungal infection processes. Initial testing has demonstrated that microalgae extracts can disrupt appressoria formation in fungal pathogens, a critical mechanism for plant infection. The primary application targets avocado production, addressing two major disease complexes: fruit rot caused by ascomycete pathogens (Colletotrichum and Botryosphaeria species) and root rot caused by the oomycete Phytophthora cinnamomi. This represents a sustainable alternative to conventional fungicides, aligning with growing market demand for environmentally responsible crop protection solutions.
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This research is at an early-to-mid stage of development. Preliminary testing has shown that microalgae extracts can affect appressoria formation in Colletotrichum kahawae, but further validation is required. Future work will focus on selecting food-safe microalgae species with potent antifungal compounds and conducting comprehensive efficacy and safety testing against target pathogens. The research builds on established knowledge of phenolic-mediated plant resistance mechanisms and existing applications of microalgae extracts in antifungal products for human care.
A government-backed research institute specializing in horticulture, agriculture, and food science. They were involved in creating the RipeSense technology and hold expertise in postharvest fruit physiology and packaging innovation.