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Essential Oils as an Antifungal Alternative to Control Several Species of Fungi Isolated from Musa paradisiaca: Part III

Summary

This research tested six common cooking and medicinal herbs to see which could stop the growth of fungi that spoil bananas after harvest. Scientists found that thyme oil was the most effective, followed by cinnamon and oregano, successfully preventing fungal growth at practical concentrations. These natural oils could replace synthetic chemical fungicides that harm the environment, offering a safer way to keep bananas fresh and healthy during storage and transport.

Background

Banana production faces significant postharvest challenges due to fungal diseases that compromise fruit quality and shelf life. Traditional synthetic fungicides raise concerns about environmental impact, resistance development, and health risks. Essential oils from aromatic plants have emerged as promising natural antifungal alternatives with bioactive compounds demonstrating potent antimicrobial properties.

Objective

To evaluate the antifungal potential of essential oils from six plant species (oregano, rosemary, clove, thyme, cinnamon, and basil) against five fungal species isolated from infected banana peels to establish their efficacy as sustainable alternatives to synthetic fungicides.

Results

Thyme oil exhibited the strongest inhibitory effect with complete growth suppression at 1000 ppm. Cinnamon and oregano demonstrated effective inhibition at 600 ppm, while clove, rosemary, and basil were markedly less effective. Statistical analysis confirmed significant effects of oil type and concentration on fungal growth (p < 0.001), with molecular identification showing bootstrap values above 93% for most isolates.

Conclusion

These findings support the selective use of specific essential oils as sustainable alternatives to synthetic fungicides in postharvest banana disease management. The study provides a molecularly supported basis for targeted application of essential oils in integrated control strategies, demonstrating their potential in reducing reliance on chemical fungicides while maintaining fruit quality.
  • Published in:Microorganisms,
  • Study Type:Experimental Study,
  • Source: 10.3390/microorganisms13071663, PMID: 40732172
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