Essential oils of Tahiti lemon and cinnamon bark in control of storage fungi and the physiological and sanitary quality of beans

Renan Paganini Valentini,Yasmin Tomazi,Henrique Von Hertwig Bittencourt,Lisandro Tomas Da Silva Bonome,Gilmar Franzener,Gabriela Silva Moura,Diogo José Siqueira

doi:10.1590/1808-1657000172019

Renan Paganini Valentini, Yasmin Tomazi + Show 5 more

Open Access

https://doi.org/10.1590/1808-1657000172019

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Abstract

ABSTRACT: With the objective to evaluate the efficiency of essential oils of Citrus latifolia (Tahiti lemon) and Cinnamomum zeylanicum (cinnamon bark) in the control of plant pathogens Penicillium sp. and Aspergillus sp. and the quality of the bean seeds, two experiments were conducted. In the first one, the effect of essential oils of C. latifolia and C. zeylanicum was evaluated in vitro development of the fungi Penicillium sp. and Aspergillus sp. and, in the second one, the influence of essential oils on the physiological and sanitary quality of bean seeds. The variables mycelial growth, conidial germination and sporulation of Penicillium sp. and Aspergillus sp. were measured in the first experiment, while the seed germination test, first count of germination, germination speed index (GSI) and sanity test of bean seeds were measured in the second. The essential oil (EO) of C. zeylanicum was more efficient than C. latifolia in the control of Aspergillus sp. and Penicillium sp., but decreased the physiological quality of the beans seeds. The fungal diversity identified in the seed health test was composed by fungi of the genera Aspergillus, Penicillium, Cladosporium, Fusarium, Chaetomium and Rhizopus. The results indicate the potential of the use of these EOs in the seeds treatment.

Highlights

The common bean (Phaseolus vulgaris L.) stands out among the agricultural crops in Brazil as a result of the extension of cultivated area, production value and importance as a source of protein for the population (TOLEDO et al, 2009)
The essential oil (EO) of C. latifolia and C. zeylanicum influenced the mycelial growth of both Penicillium sp. and Aspergillus sp
These results show the potential fungicidal activity of EO of C. zeylanicum, which was as efficient as the fungicide in the control of the mycelial growth of the fungus Penicillium sp

Summary

Introduction

The common bean (Phaseolus vulgaris L.) stands out among the agricultural crops in Brazil as a result of the extension of cultivated area, production value and importance as a source of protein for the population (TOLEDO et al, 2009). The contamination of the beans by fungi after harvesting can determine significant losses during the storage period, compromising the grains quality and the germination and vigor of the seeds (SILVA et al, 2013). In addition to direct damage to the grains and seeds, they may introduce pathogens into new areas or even introduce a race of a pathogen that may cause major damage to the culture (DALLA PRIA; SILVA, 2010; MENTEN, 1995). The use of synthetic products causes adverse effects to the environment and human health (GHINI; KIMATI, 2000), arousing interest in the use of alternative methods with natural products for treatment of the seeds, in the form of extracts, powders and essential oils (EOs)

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