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

M L M Rodrigues,E H Mizobutsi,P J L Prates,M B Fernandes,I R F F Fagundes,S T Dos Reis,J M S Pinheiro,G G A Lage,R C F Ribeiro,G P Mizobutsi

doi:10.5539/jas.v10n9p116

Abstract

Alternative forms of disease control in fruits have been researched in an attempt to minimize the negative effects of chemical control on men and environment. The aim of this study was to determine the best concentration of essential oils to control the development of Colletotrichum musae and anthracnose intensity in ‘Prata Anã’ banana. In order to inhibit germination, mycelial growth and sporulation, four essential oils of clove (Eugenia caryophyllus), tea tree (Melaleuca alternifolia), thyme (Thymus vulgaris) and ginger (Zingiber officinale) species were used at concentrations of 2, 4, 6 and 8 μL. In fruits, the same essential oils were applied at concentrations of 80, 160, 240 and 320 μL to evaluate the incidence and severity of anthracnose. Clove and thyme oils were the most efficient in inhibiting mycelial growth, germination and sporulation at all concentrations tested. The volatile compounds present in clove and thyme oils provide complete inhibition of fungal growth. Tea tree and ginger oils have the ability to suppress anthracnose in ‘Prata Anã’ banana. Concentrations of 160 μL of ginger oil, 160 and 240 μL of tea tree oil reduced the anthracnose severity in fruits. Ginger and tea tree essential oils have the potential to control banana anthracnose, reducing the anthracnose incidence in fruits by 48% and 24%, respectively.

Highlights

During banana production and commercialization, the volume of losses due to physical, physiological and microbiological factors is large
In view of the above and considering the importance of banana as a food source allied to the consumer demand for pesticide-free fruits, the aim this study was to determine the best concentration of essential oils to control the development of Colletotrichum musae and anthracnose intensity in ‘Prata Anã’ banana
When evaluating the incidence of anthracnose, it was observed in inoculated fruits that when ginger essential oil applied at concentrations of 80 μL and 320 μL, disease control was 43.9% and 46.6%, respectively; in tea tree oil (80 μL), the fungus was controlled in 74.5%, and for the thyme oil (240 μL and 320 μL), the disease control was equal to the fungicide used, controlling for up to 42.45% and 44.56%, respectively (Table 4)

Summary

Introduction

During banana production and commercialization, the volume of losses due to physical, physiological and microbiological factors is large. Methods to reduce the use of pesticides in the production of fruits and vegetables such as the use of alternative methods for controlling post-harvest diseases have been adopted by producers (Ferreira, São José, Bomfim, Porto, & Jesus de, 2014) Among these methods, the uses of natural substances with fungicidal action such as essential oils are commercially viable because they have low ecological and environmental impact (Werdin Gonzalez, Laumann, Silveira, Moraes, Borges, & Ferrero, 2013). In view of the above and considering the importance of banana as a food source allied to the consumer demand for pesticide-free fruits, the aim this study was to determine the best concentration of essential oils to control the development of Colletotrichum musae and anthracnose intensity in ‘Prata Anã’ banana

Material and Methods

Application of Essential Oils to Fruits

Results and Discussion

Conclusions