From the data obtained for capsicum seeds, chilli seeds and barley seeds, we are able to conclude that these 3 extracts significantly inhibit the growth of Aspergillus niger as their t-test p value results are less than 0.05.

As for the Spring Onion, though no data is collected, we can prove from the well diffusion method photos that spring onion is also a good anti-fungal source as there is a very significant and obvious zone of inhibition of the fungal growth at the wells containing the extracts of the spring onion leaf and bulb.

Thus, we conclude that the plants that are experimented on in our project (Capsicum, chilli, barley and spring onion) all exhibit anti-fungal properties.

Limitations of Project:

Although we have completed our different tests for the anti-fungal properties of different plants and fruits such as Capsicum, Chilli and Spring Onion which came back positive, however, we are still unable to narrow down to which component of the plant extract is actually responsible for the anti-fungal properties of the plant. We are also currently unable to separate this component from the plant extract completely so that it is pure. This limits our project to testing out for the anti-fungal properties of the extracts of these different plants and fruits.

Ap lications of Project:

These different plant extracts can be used as antifungal agents and incorporated into products such as anti-fungal creams. As these anti-fungal creams are made from natural materials (plants), it would be relatively cheaper as compared to common anti-fungal gel/ cream.

These extracts can be used to extend shelf-life of fruits and vegetable such as grapes, bananas etc. Fruits such as bananas rot very quickly as easily, thus, with the help of these natural anti-fungal agents, we are able to slow down fungal growth on the surfaces of these fruits which make them inedible.

Further work:

Apart from these plant extracts, we would like to test out anti-fungal properties of other unknown plants which are potential anti-fungal agents. We could start of with plants related to the ones we have used for our experiments and other species. (e.g. Green capsicum was used in our experiment. We could try other types such as yellow and red capsicum to see if they also exhibit anti-fungal properties).