Essential oils of thyme (Thymus vulgaris) and oregano (Origanum vulgare) as an alternative for the control of pesticide-resistant Fusarium spp. in quinoa seeds.

Abstract

The phytopathogenic genus Fusarium can cause damage such as root and stem rot in economically important crops, with significant implications. To seek a sustainable method for controlling this phytopathogen in seeds, the antifungal activity of essential oils (EOs) from thyme (Thymus vulgaris) and oregano (Origanum vulgare) was evaluated against isolates of F. graminearum, F. equiseti, F. culmorum and F. oxysporum originating from quinoa (Chenopodium quinoa) crops in the Boyacá (Colombia). Initially, the effectiveness of commercial fungicides against the mentioned phytopathogenic fungi was evaluated. Upon verifying that these isolates exhibited high resistance to these compounds, the EOs were assessed as a potential control alternative. A disk diffusion assay demonstrated complete in vitro inhibition of the growth of the evaluated phytopathogens when undiluted EOs were used. Subsequently, the minimum inhibitory concentration (MIC) of these oils was determined using the agar well diffusion technique, revealing a MIC of 10 and 1 μL mL-1 for thyme and oregano oil, respectively. Following this, the antifungal activity of the EOs applied to quinoa seeds was evaluated, and germination indices were measured as an indirect indicator of their toxicity. Despite both EOs successfully inhibiting microbial growth in the seeds, it was also found that thyme EO at 100 μL mL-1 and oregano EO at 10 μL mL-1 inhibited seed emergence and germination. However, lower concentrations exhibited a reduction in fungal population without affecting these germination indices. Therefore, it is suggested that the use of these compounds has potential in the treatment and disinfection of quinoa seeds. © 2024 Society of Chemical Industry.