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Essential Oils as an Antifungal Alternative for the Control of Various Species of Fungi Isolated from Musa paradisiaca: Part I

Summary

Researchers tested six common cooking and medicinal herbs in oil form to see if they could kill fungi that damage bananas after harvest. Cinnamon oil was the most effective, successfully stopping all five types of harmful fungi at relatively low concentrations. The findings suggest these natural oils could replace harsh chemical fungicides used to preserve bananas during storage and transport, making banana production more environmentally friendly.

Background

Bananas are highly perishable climacteric fruits that suffer substantial post-harvest losses due to fungal infections, particularly from pathogens like Colletotrichum spp., Lasiodiplodia spp., Fusarium spp., and Aspergillus spp. Synthetic fungicides remain the primary control method but raise concerns about environmental impact, fungicide resistance, and consumer health. Essential oils from plants such as oregano, cinnamon, and clove have demonstrated antimicrobial properties, but their efficacy against fungal pathogens affecting bananas remains largely unexplored.

Objective

This study evaluated the antifungal potential of six commercially available essential oils (oregano, rosemary, clove, thyme, cinnamon, and basil) against fungi isolated from banana peels. The research aimed to identify eco-friendly alternatives to synthetic fungicides and develop sustainable post-harvest management strategies for bananas.

Results

Cinnamon essential oil demonstrated the highest antifungal activity, significantly inhibiting all five fungal species at 400 ppm concentration with over 90% inhibition rates. Other oils showed moderate effects at higher concentrations: rosemary at 600 ppm, oregano at 800 ppm, and clove at 1000 ppm. Among fungal species tested, Cladosporium spp. was most susceptible to essential oils, while Aspergillus spp. showed the most resistance.

Conclusion

Essential oils, particularly cinnamon, oregano, and thyme, demonstrate significant potential as natural antifungal agents for controlling post-harvest banana diseases, offering eco-friendly alternatives to synthetic fungicides. The dose-dependent antifungal activity observed across all tested oils highlights the importance of optimization in post-harvest fungal control strategies. Future research is recommended to assess economic viability and practical impacts of large-scale applications.
  • Published in:Microorganisms,
  • Study Type:In Vitro Study,
  • Source: 40871331
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