EFECTO INHIBITORIO IN VITRO DE ACEITES ESENCIALES CONTRA Colletotrichum gloeosporioides
Keywords:
Anthracnose, minimal inhibitory concentration, biological fungicidesAbstract
Colletotrichum gloeosporioides (Penz.) Penz. and Sacc is characterised as the causal agent of anthracnose, an important fungal disease of tropical fruits. There is information about the effect of essential oils about the control of fungal diseases. This research aims to evaluate the fungicidal and fungistatic effects of clove, cinnamon, thyme, and lemon essential oils against C. gloeosporioides. A strain was isolated from fruits of soursop with typical anthracnose symptoms, which was morphologically and molecularly identified. Three in vitro experiments were generated: the first tested 1, 2 and 3% of cinnamon, thyme, clove, and lemon essential oils; the second tested 0.01, 0.05, 0.1, 0.25, 0.5 and 0.75% of cinnamon, thyme and clove essential oils; in both experiments the mycelial growth of the fungus was evaluated in solid culture medium. Finally, a spore viability test was generated based on the essential oil minimal inhibitory concentration (MIC95). Lemon essential oil was not effective against C. gloeosporioides; while cinnamon and thyme essential oils showed fungicidal effect at concentration of 0.1%, with plate growth inhibition of 98.1 and 97.76% and spore reduction of 66.67 and 56.67% respectively; the fungistatic effect was at 0.05%; with a spore reduction of 50%; meanwhile the clove essential oil only was fungistatic effect beginning with 0.25% with 93.27% inhibition of plaque growth and spore reduction of 43.3%. These results show that cinnamon and thyme essential oils can be used to formulate potential biological fungicides or in coatings as a postharvest technology.
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