Antifungal Activity of Essential Oils Extracted From Clove, Cumin and Cinnamon Against Blue Mold Disease on Citrus Fruit

Abstract

Essential oils obtained from Cumin seeds, Clove buds and Cinnamon bark was checked for their antifungal potentials against Penicillium italicum, causal agent of blue mold disease in citrus fruit. Selected essential oils were checked in different concentrations of 3, 6, 12, 24 and 48µl/ml for their ability to inhibit the mycelial growth of the test fungi. The in vitro study revealed that the essential oils of cumin and clove have the potential to inhibit mycelial growth of test fungi completely at concentrations of 12 and 48µl/ml, respectively. Essential oil of cinnamon, however failed to completely inhibit the mycelial growth even at maximum used concentration of 48µl/ml. In vivo assays also supported these results. Clove and cumin oils showed complete fungal inhibition at concentration of 24 and 48µl/ml, respectively when applied on citrus fruits. Whereas, cinnamon essential oil could not stop fungal infection even at its highest tested concentration. The study was extended to chemical identification of tested essential oils through GC-MS.