Abstract
The present study aims for quantitative analysis of citronella essential oil followed by its antifungal evaluation on maize fungi. GC/MS analysis of Cymbopogon nardus essential oil indicated the presence of citronellal (22.15 %), citronellol (16.34 %), and geraniol (11.16 %) as major constituents. Saponification value, acid value and moisture content were 139.15 mg/g, 2.1 mg/g and 20 %, respectively. The essential oil and its isolated compounds were tested for their antifungal potential against Fusarium verticillioides and Dreschlera maydis using the Poisoned food technique. C. nardus essential oil markedly suppressed the growth of F. verticillioides and D. maydis with ED50 values 0.095 and 0.098 mg/ml, respectively and was comparable to synthetic fungicide. The essential oil provides a great scope to be used as a natural eco-friendly fungicide for the control of maize fungi.
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