Essential Oils to Control Colletotrichum musae in vitro and in vivo on Banana Fruits

Abstract

Owing to increased restriction on use of synthetic fungicides, application of botanical fungicides as alternatives to control postharvest diseases is imperative. Hence, a study was conducted to determine efficacy of essential oils (EOs) in controlling anthracnose of bananas (C. musae). First, an in vitro experiment was conducted by preparing a pure culture of anthracnose on PDA medium containing EOs of basil (0.10%, 0.15% and 0.20%), cinnamon (0.025%, 0.05% and 0.075%) and rosemary (0.20%, 0.25% and 0.30%). Second, banana fruits (variety Giant Cavendish and Williams) were artificially infected with C. musae and sprayed with emulsions of EO. During in vitro study, a significant (P<0.01) inhibition of mycelial growth was observed in all treatments, except the control 7 days after incubation at 25°C. Similarly, in vivo study revealed that all EOs significantly reduced both disease incidence and percent disease index (PDI). However, there was no significant variation for most physicochemical characteristics. Treatment with EO of Basil (0.20%) resulted in the least PDI (26.67%) at 19 days of storage. Findings of this study, both in vitro and in vivo, confirmed the antifungal effects of basil, cinnamon and rosemary essential oils on anthracnose of banana fruits. Therefore, EOs could be environmentally safe, economical and ideal alternatives to synthetic fungicides.