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An implementation framework for evaluating the biocidal potential of essential oils in controlling Fusarium wilt in spinach: from in vitro to in planta

Summary

Researchers tested four common essential oils (thyme, oregano, marjoram, and tea tree) to see if they could stop a dangerous fungal disease in spinach plants. They found that thyme and oregano oils worked best at killing the fungus in laboratory tests and when applied to spinach seeds in the greenhouse, with thyme oil reducing disease by over half without harming the plants.

Background

Fusarium wilt caused by Fusarium oxysporum f. sp. spinaciae is a significant challenge in spinach production, affecting both vegetative crops and seed production. Synthetic fungicides are discouraged due to environmental and health concerns, necessitating exploration of plant-based alternatives like essential oils.

Objective

To assess the biocidal potential of four plant essential oils (marjoram, thyme, oregano, tea tree) against Fusarium strains through in vitro bioassays and to evaluate their efficacy in controlling Fusarium wilt in spinach seedlings using in planta experiments.

Results

Thyme and oregano essential oils demonstrated the strongest antifungal activity with ED50 values of 0.69-7.53 µL/mL and complete mycelial inhibition at 0.84 µL/mL. Colonized grain proved the optimal inoculation method, and seed treatment with thyme at 6.66 µL/mL achieved 54% disease reduction with an emergence rate index exceeding 7.

Conclusion

Thyme and oregano essential oils show significant potential for controlling Fusarium wilt in spinach without phytotoxic effects. The study successfully demonstrated transition from in vitro screening to in planta validation, supporting the incorporation of essential oils into integrated disease management strategies for spinach production.
  • Published in:Frontiers in Plant Science,
  • Study Type:Experimental Research,
  • Source: PMID: 39239191, DOI: 10.3389/fpls.2024.1444195
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