ESSENTIAL BIO-OILS INHIBITING COCOA MONILIASIS Moniliophthora roreri (Cif. & Par.) Evans et al. IN CACAO
Keywords:
Essential oils, antifungal, frosty pod rot, Theobroma cacao, sustainable agricultureAbstract
Moniliasis caused by the fungi, Moniliophthora roreri, is one of the most destructive diseases on cocoa in Mexico and Latin America. The plant pathogen affects the cocoa fruits on different growth stages, and it causes a drastic lost production. In this study, the antifungic effects of essential oils from plants were tested against M. roreri at various concentrations on PDA medium. The essential oils from Origanum vulgare, Schinus molle, Syzygium aromaticum, Thymus vulgaris, Pimenta dioica and Cinnamomum zeylanicum inhibited the total growth of M. roreri at 500 µl L-1. T. vulgaris essential oil cause the highest growth inhibition percentage of M. roreri at CMI50 67.65 µL L-1 and CMI95 107.6 µL L-1. The results of this study suggests that the use of essential oils and development of products for the integral and sustainable management of moniliasis diseases.
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