Chilli fruits were bought from the local market for the testing purposes. Chilli fruits were surface sterilized by dipping the fruits in a 2% sodium hypochloride solution for 2 min and 75% ethanol for 30 sec, the fruits were left to dry before being dipped into solution containing 1 × 105 C. gleosporioides spores. The inoculated chilli fruits were then incubated for 1 h in a moist container. After 1 h the chilli fruits were sprayed with 0.5 mg/ml of S. ambofaciens S2 crude extract. The chilli fruits were then incubated at 28 ± 2°C for 5 days. After 5 days the chilli fruits were evaluated for any infection by C. gleosporioides. Tests were conducted in triplicates manner. Negative control for the test is pure ethyl acetate while 50 mg/ml of cycloheximide was used as the positive control