Abstract
Colletotrichum gloeosporioides Penz, the anthracnose disease causing fungal pathogen account for upto 50% spoilage of fresh fruits and vegetables. The present study was conducted to explore anon-chemical approach for controlling the postharvest anthracnose disease.Antifungal activities of essential oils from thyme (Thymus vulgaris L), betel leaf (Piper betle), cinnamon (Cinnamomum verum) and oregano (Origanum vulgare) were determined against C. gloeosporioides through in vitro poisoned food technique. Partial or complete inhibition of the pathogen was recorded by use of oils from thyme, betel leaf, cinnamon, and oregano at 100400 ppm levels. In terms of the EC50 values, the performance of antifungal activity of cinnamon oil was highest followed by oregano, thyme and betel leaf. Characterization through GC-MS yielded the major constituents from thyme oil as thymol, cymene; caryophyllene in betel leaf oil; trans-cinnamaldehyde in cinnamon oil and carvacrol in oregano oil. The present findings suggest that natural plant based essential oils can emerge as promising agents for preventing spoilage of horticultural commodities from anthracnose disease.
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