Abstract
Among the fungi that cause damage and/or are spread by seeds, Aspergillus sp. and Sclerotinia sclerotiorum stand out, which have a worldwide distribution and a wide range of hosts. A viable and safer option than chemicals would be to use natural compounds for plant disease management. The objective of this study was to evaluate cinnamon (Cinnamomum cassia) and citronella (Cymbopogon winterianus) essential oils in the in vitro control of fungi Aspergilus sp. and S. sclerotiorum. The experimental design was completely randomized in a 2x4 + 2 factorial scheme [essential oils x concentrations + (fungicide + standard control)]. Cinnamon and citronella essential oils were used in doses of 0.2, 0.4, 0.8 and 1.6 mL L-1 (+Tween 80 to 1%) and the Captana (480 g L-1) and thiophanate-methyl + chlorothalonil (200.0 g kg -1 + 500.0 g kg- 1) fungicides, at doses of 3 g L-1 and 2 g L-1, for the fungi Aspergilus sp. and S. sclerotiorum, respectively. The products were diluted in potato dextrose agar (PDA) medium in Petri dishes, and mycelium discs with 5 mm diameter were placed and incubated in a Biochemical Oxygen Demand (BOD) incubator at 25 ± 1°C and photoperiod of 12 h. There was significant interaction between treatments. The dose of 1.6 mL L-1 of both oils showed greater inhibition of the mycelial growth of fungi Aspergilus sp. and S. sclerotiorum, and the greater inhibition of sporulation of the fungus Aspergilus sp. It is concluded that cinnamon and citronella essential oils control the fungi Aspergilus sp. and S. sclerotiorum. Key words: Alternative control, pathogens, Cymbopogon winterianus, Cinnamomum cassia, seed pathology.
Highlights
With the increase in the world’s population, there is a growing concern about food security, regarding production and food storage
In order to find efficient alternatives for disease management caused by these pathogens, the objective of this study was to analyze cinnamon and citronella essential oils in the in vitro control of fungi Aspergilus sp. and S. sclerotiorum
Cinnamon (Cinnamomum cassia) and citronella (Cymbopogon winterianus) essential oils were used in doses of 0.2, 0.4, 0.8 and 1.6 mL L-1 (+ 1 Tween 80 to 1%) and the Captana (480 g L-1) and thiophanate-methyl + chlorothalonil (200.0 g kg -1 + 500.0 g kg- 1) fungicides at doses of 3 and 2 g L-1, for fungi Aspergilus sp. and S. sclerotiorum, respectively
Summary
With the increase in the world’s population, there is a growing concern about food security, regarding production and food storage. In order to find efficient alternatives for disease management caused by these pathogens, the objective of this study was to analyze cinnamon and citronella essential oils in the in vitro control of fungi Aspergilus sp. Cinnamon (Cinnamomum cassia) and citronella (Cymbopogon winterianus) essential oils were used in doses of 0.2, 0.4, 0.8 and 1.6 mL L-1 (+ 1 Tween 80 to 1%) and the Captana (480 g L-1) and thiophanate-methyl + chlorothalonil (200.0 g kg -1 + 500.0 g kg- 1) fungicides at doses of 3 and 2 g L-1, for fungi Aspergilus sp.
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