Effect of some essential oils, some plant extracts and white vinegar against some plant pathogenic fungi

Abstract

Phytopathogenic fungi have caused significant economic losses, which is why it is important to develop and implement preventative treatments that are environmentally friendly. This study aimed to evaluate the antifungal activity of white vinegar, essential oils (clove, garlic and rosemary) and some plant extracts of garlic, onion, clove, chili and rosemary against three fungal species (Aspergillus spp., Alternaria spp. and Fusarium spp.), which were isolated from different parts of plants. Furthermore, the chemical components of vinegar, clove and garlic oils were identified using Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) technique. Plants infected with fungi were biologically treated with a mixture of plant extracts of garlic, clove and rosemary by the spraying on the leaves. The essential oils and white vinegar showed greater efficacy than the plant extracts, where white vinegar and clove oil were the most potent. Plants infected that were treated with a mixture of plant extracts showed the disappearance of the fungal infection and improvement in the growth of these plants. Through this research, white vinegar, essential oils and plant extracts used have antifungal activity and can be used as an alternative to synthetic fungicide which are harmful to humans, plants and animals. Traditional cleansing compounds such as vinegar performed better against fungi used. It is also emphasized to use White vinegar to get rid of fungi and microbes found in vegetables and fruits by soaking and washing them. All treatments used against fungi are considered economical in price and environmentally friendly.