ACTION OF DIFFERENT ESSENTIAL OILS IN THE IN VITRO CONTROL OF BANANA Colletotrichum musae

Abstract

Banana cultivation is one of the important commercial crops in states such as Espírito Santos, which unfortunately suffers from problems related to fungi, such as Colletotrichum musae. We use synthetic fungicides that are problematic and end up creating resistance over time, in addition to being toxic to the environment. One of the options to overcome this problem is the chemistry of natural products based on essential oils, which has shown excellent results in several studies in the literature. Therefore, this work aimed to verify the activity of essential oils of rosemary (Rosmarinus officinalis), Eucalyptus (Eucalyptus globulus), basil (Ocimum basilicum) and ginger (Zingiber officinale) in concentrations obtained from commercial sources. The oils were characterized by gas chromatography with flame ionization detector (GC-DIC) mass spectrometry (GMS), while fungicide tests were conducted by diluting the plate containing the fungus Colletotrichum musa. In the fungicide test, only two oils showed activity: eucalyptus oil and ginger oil. These two oils achieved inhibition rates like those of the commercial fungicideTecto©, with inhibition rates greater than 70% at tested concentrations of 0:1.50:2.50:2, 55:2,60:2, 65:3.00 μL/ml, The fungicidal activity of these two oils may be linked to their chemical composition. In eucalyptus oil the main component is eucalyptus with 88.64%, while in ginger oil α-zingibene is the main component with 43.29% of the surface area. In rosemary oil, the main compound is eucalyptus with 48.74% and in basil oil, chavicol is the main compound with 76.00%.