ALTERNATIVE APPROACH IN CONTROL OF TOMATO PATHOGEN BY USING ESSENTIAL OILS IN VITRO

Abstract

Essential oils of Mentha piperita, Eucaliptus globulus, Pinus sylvestris, Rosmarinus officinalis, Pimpinella anisum and Origanum vulgare were studied for antifungal effect of their volatile phase toward tomato pathogen (Fusarium oxysporum f.sp. lycopersici) In vitro. Antifungal effect of oils was expressed through calculating percentage of inhibition of radial growth of mycelia of pathogen, and by determining MIC (Minimum Inhibitory Concentration) and MFC (Minimum Fungicidal Concentration). Results indicated that all of examined oils expressed antifungal activity in different concentrations. Essential oil of oregano (Origanum vulgare) was the most efficient in inhibition of mycelial growth with total inhibition applied at lowest concentration of 0.04 µl/ml of air. MIC and MFC for this oil were also found at 0.04 µl/ml of air. Oils of anise (Pimpinella anisum) and menthe (Mentha piperita) were also very effective. Anise oil had totally inhibited mycelium applied at 0.1 µl/ml of air. MIC value was 0.3 µl/ml of air, while MFC was higher than maximal applied concentration (>0.6 µl/ml of air). Menthe oil had total inhibition of mycelial growth applied at 0.3 µl/ml of air and the MIC value was at the same point. MFC was higher than maximal applied concentration (>0.6 µl/ml of air). Other essential oils expressed high inhibition rate but it wasn’t 100%. The results of this research indicate that essential oil of oregano followed by oils of menthe and anise has potential to suppress the mycelial growth Fusarium oxysporum f. sp. lycopersici, In vitro. Further research should provide answers for final goal – applying essential oils In vivo.