Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Rodrigues, Maria Luisa Mendes; Mizobutsi, Édson Hiydu; Fagundes, Inaia Rhavene Freire; Fernandes, Martielle Batista; Mizobutsi, Gisele Polete; Ribeiro, Regina Cássia Ferreira; Reis, S. T. dos; Pinheiro, J. M. S.; Prates, Paola Junayra Lima; Lage, Gabriel Gustavo Alves

doi:10.5539/jas.v10n9p116

Cited by 6 publications

(4 citation statements)

References 25 publications

(25 reference statements)

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“…According to Ranasinghe et al, (2002) cinnamon oil and clove oil inhibited in-vitro mycelial growth of C. musae responsible for anthracnose of banana fruits. Similar to the present study Rodrigues et al, (2018) who studied the efficacy of four essential oils against anthracnose of banana, found that all the tested concentrations (2, 4, 6 and 8 μl) of clove oil to be the most efficient in inhibiting mycelial growth, germination and sporulation of the pathogen.…”

Section: Essential Oilssupporting

confidence: 89%

Effect of Essential Oils and GRAS Compounds on Postharvest Disease Control in Mango (Mangifera indica L.cv Tom EJC)

2020

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Purpose : Mango (Mangifera indica L. cv. Tom EJC) has a high economic value due to its unique qualities. Postharvest diseases such as anthracnose cause considerable loss of fruits in the market. Applications of synthetic fungicides are the common practice for controlling postharvest diseases, which could lead to hazardous effects on health. Therefore, search for alternative measures for the control of anthracnose are in demand. Research Method : Different fungal species have been described as causative agents of above disease. To determine the causative agent, fungal isolations were done from symptomatic fruits and identified by morphological and molecular techniques. Sodium bicarbonate, and sodium metabisulphite were used as GRAS (Generally Recognized as Safe) compounds and clove, cinnamon and citronella oils were used as essential oils during in-vitro studies to evaluate their potential to control the pathogen. The mycelial inhibitory capacity of five concentrations (1µLplate-1-5µLplate-1) of each essential oil was evaluated in-vitro disc volatilization method. Compounds with minimum inhibitory concentrations were selected for in-vivo studies. Essential oil treatments for mango comprised of fumigation and application of GRAS compounds by dipping 15 and 30 minute time intervals. Physiochemical properties (pH, titrable acidity and total soluble solid content) of treated and non-treated mango fruits were evaluated. Findings : The identified causative agent of anthracnose was Colletotrichum siamense. Sodium bicarbonate (80000ppm), sodium metabisulphite (1500ppm) showed 100% inhibition of radial mycelia growth against the pathogen through in-vitro poison food method.100% inhibition of radial mycelia growth was reported with clove and cinnamon oil at all the concentrations tested (1-5µLplate-1). The citronella oil showed the lowest inhibitory activity. 15 minute and 30 minute dipping in sodium bicarbonate and fumigation with clove oil and cinnamon oil treatments effectively controlled anthracnose disease in mango, in comparison to the recommended fungicide Chlorothalonil (3mL/L). Physiochemical properties of mango were not altered by any of the treatments in comparison to no-treated fruits. Originality / Value : These results suggest that Sodium bicarbonate, Clove oil and Cinnamon oil could be used as alternatives to control the anthracnose disease in mango.

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Section: Essential Oilssupporting

confidence: 89%

Effect of Essential Oils and GRAS Compounds on Postharvest Disease Control in Mango (Mangifera indica L.cv Tom EJC)

2020

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“…Os autores, da mesma forma relataram que os OEs de melaleuca e menta inibiram totalmente o crescimento micelial desses fitopatógenos de sementes de leguminosas nas concentrações 1% e 0,25%, respectivamente (MARINELLI et al, 2012). Rodrigues et al (2018) utilizaram OEs no controle do desenvolvimento de C. musae e da intensidade da antracnose em banana 'Prata Anã'. Os autores mencionaram maior eficiência na redução do crescimento micelial, germinação e esporulação, para os OEs de cravo e tomilho nas doses testadas (80 a 320 μL).…”

Section: Discussionunclassified

ATIVIDADE ANTIFÚNGICA DE ÓLEOS ESSENCIAIS FRENTE A Macrophomina phaseolina

Figueiredo

Silva

Morais

2023

NAT

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Macrophomina phaseolina é um fitopatógeno de solo com ampla distribuição geográfica, responsável por ocasionar perdas econômicas graves incitando sintomas de podridões no sistema radicular e caule das plantas infectadas. Há uma demanda mundial crescente por novos tratamentos, que promovam a segurança alimentar e nutricional, com substâncias mais eficazes e menos danosas ao equilíbrio dos ecossistemas. O objetivo da pesquisa foi avaliar o efeito antifúngico in vitro de óleos essenciais (OEs) sobre o crescimento micelial de M. phaseolina. Os OEs utilizados foram testados nas doses 0,8; 1,6; 3,2; 6,4 e 12,8 μL por superfície do meio de cultura BDA (batata-dextrose-ágar). Foram analisadas a inibição do crescimento micelial e a taxa de crescimento micelial. As avaliações consistiram em aferições dos diâmetros de crescimento com 3 e 6 dias de incubação. Os OEs de canela, a partir da dose inicial testada; orégano e cravo, na dose 3,2 μL demonstraram atividade antifúngica contra M. phaseolina. Já os OEs de manjericão, melaleuca, citronela, menta e tomilho demonstraram atividade fungistática. Os OEs de gengibre e laranja inibiram menos de 40% o crescimento micelial. Atingiu-se a inibição total do crescimento micelial com os OEs de canela, orégano e cravo, portanto, apresentaram potencial de uso como agente biofungicida. Palavras-chave: produtos naturais, podridão radicular, química verde. Antifungal activity of essential oils against Macrophomina phaseolina ABSTRACT: Macrophomina phaseolina is a soil‐borne phytopathogen with has a wide geographical distribution, being responsible for causing serious economic losses inciting stem and root rot symptoms of infected plants. There is a growing worldwide demand for new treatments that promote food and nutritional security, with substances that are more effective and less harmful to the balance of ecosystems. Thus, this research aimed to evaluate the in vitro antifungal effect of essential oils (EOs) on the mycelial growth of M. phaseolina. The EOs used were tested at doses 0.8; 1.6; 3.2; 6.4 and 12.8 μL per surface of the PDA (potato-dextrose-agar) culture medium. Mycelial growth inhibition and mycelial growth rate were analyzed. The evaluations consisted of measurements of the growth diameters with 3 and 6 days of incubation. The cinnamon EO, from the initial tested concentration; oregano and cloves EOs, at a concentration of 3.2 μL demonstrated antifungal activity against M. phaseolina. The EOs of basil, tea tree, citronella, mint and thyme showed a fungistatic activity. Ginger and sweet Orange EOs inhibited less than 40% of mycelial growth. The complete inhibition of mycelial growth was achieved with cinnamon, oregano and clove EOs, therefore, they presented potential for use as a biofungicide agent. Keywords: natural products; root rot; green chemistry.

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“…The control of banana anthracnose is carried out with measures that prevent infection and the development of the pathogen (MAQBOOL et al, 2010). The various methods of disease management include reduction in fruit storage temperature (SILVA et al, 2008), application of chemical fungicides such as Thiabendazole, Imazalil and Azoxystrobin (strobilurin) + fludioxonil (phenylpyrrole), which are those recorded for post-harvest treatment (AGROFIT, 2021), and use of extracts and essential oils derived from plants with antifungal potential (RODRIGUES et al, 2021;RODRIGUES et al, 2018;OLIVEIRA et al, 2016;SILVA et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Response of ‘Prata anã’ banana to post-harvest phosphite application

et al. 2022

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The objective of the present study was to determine the best phosphite source and concentration to control anthracnose and its effects on the physical and chemical characteristics of ‘Prata-anã’ banana. Bouquets of banana fruits were immersed in solutions containing different formulations of copper phosphite FCu1 (4% Cu + 20% P2O5), FCu2 (4% Cu + 22% P2O5) at concentrations of 0.5; 1.0, 1.5- and 2.0-mL L-1 and potassium phosphite FK (42% P2O5 + 27.7% K2O) at concentrations of 0.5; 1.0, 1.5 and 2.0 mg L-1. Controls consisted of the application of pure water and Imazalil application (0.5 mL. L-1). Subsequently, anthracnose incidence and severity were evaluated every three days. The physical and chemical characteristics of fruits were evaluated at the end of the anthracnose intensity evaluation. The experimental design used was completely randomized. The results showed that the different phosphite sources FCu1, FCu2 and FK at the concentrations tested were not effective in controlling anthracnose. The physical and chemical characteristics of fruits were influenced by the different phosphite sources and concentrations applied. Fresh fruit mass loss is proportional to the applied phosphite concentration.

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Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Cited by 6 publications

References 25 publications

Effect of Essential Oils and GRAS Compounds on Postharvest Disease Control in Mango (Mangifera indica L.cv Tom EJC)

Effect of Essential Oils and GRAS Compounds on Postharvest Disease Control in Mango (Mangifera indica L.cv Tom EJC)

ATIVIDADE ANTIFÚNGICA DE ÓLEOS ESSENCIAIS FRENTE A Macrophomina phaseolina

Response of ‘Prata anã’ banana to post-harvest phosphite application

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