EVALUATION OF ANTIFUNGAL PROPERTIES OF ETHANOLIC LEAVE EXTRACT OF NEEM AGAINST PENICILLIUM (TAXONOMIC AUTHORITY) BY AMINA BABA SHEHU 21/03/01/379

ABSTRACT Tomato spoilage caused by fungal pathogens remains a major challenge affecting yield, marketability, and post-harvest quality. The increasing resistance to synthetic fungicides has led to a renewed interest in plant-based alternatives such as neem (Azadirachta indica). This study evaluated the antifungal activity of ethanolic neem leaf extract against Aspergillus niger and Penicillium spp, two common fungi implicated in tomato deterioration. The objective was to determine the phytochemical composition of neem extract and assess its inhibitory effect at different concentrations. Neem leaves were collected, identified, air-dried, powdered, and extracted using ethanol. Phytochemical screening was carried out using standard procedures to identify secondary metabolites. Antifungal activity was evaluated in vitro using varying extract concentrations (100%, 50%, and 25%). Zones of inhibition were measured and percentage inhibition calculated. The results showed that the ethanolic neem extract contained flavonoids, alkaloids, phenolics, saponins, proteins, steroids, quinones, and cardiac glycosides. Antifungal evaluation revealed a concentration-dependent inhibition. For Aspergillus niger, inhibition zones were 20 ml, 11 ml, and 7 ml at 100%, 50%, and 25% respectively. Penicillium spp recorded 14 ml, 10 ml, and 6 ml for the same concentrations. Percentage inhibition increased as concentration decreased, indicating that the extract suppressed fungal growth significantly, with A. niger showing higher sensitivity compared to Penicillium spp. Neem extract demonstrated significant antifungal activity against both fungi, suggesting its potential as a natural, eco-friendly alternative to chemical fungicides for managing tomato spoilage. Its rich phytochemical content further supports its suitability in sustainable crop protection strategies.