Ação antifúngica de óleos essenciais contra podridão de Fusarium em melão

Aline Ellen Duarte de Sousa; Rafaela Paula  Melo; Paulo Roberto Gagliardi; Glauber Henrique de Sousa  Nunes; Andreia Hansen  Oster; Ebenézer de Oliveira  Silva

doi:10.1590/1983-21252023v36n301rc

Authors

Aline Ellen Duarte de Sousa Department of Animal and Vegetable Production, Universidade Federal do Amazonas, Manaus, AM https://orcid.org/0000-0002-9756-5731
Rafaela Paula Melo Embrapa Agroindústria Tropical, Fortaleza, CE https://orcid.org/0000-0001-7416-9317
Paulo Roberto Gagliardi Department of Agronomic Engineering, Universidade Federal de Sergipe, São Cristóvão, SE https://orcid.org/0000-0002-9394-8604
Glauber Henrique de Sousa Nunes Department of Plant Sciences, Universidade Federal Rural do Semi-Árido, Mossoró, RN https://orcid.org/0000-0002-7189-2283
Andreia Hansen Oster Embrapa Uva e Vinho, Bento Gonçalves, RS https://orcid.org/0000-0002-8397-3232
Ebenézer de Oliveira Silva Embrapa Agroindústria Tropical, Fortaleza, CE https://orcid.org/0000-0002-7396-6637

DOI:

https://doi.org/10.1590/1983-21252023v36n301rc

Keywords:

Cucumis melo. Fusarium pallidoroseum. Essential oil.

Abstract

The objective of this work was to determine the composition and evaluate in vitro and in vivo effects of essential oils (Lippia sidoides Cham., Ocimum gratissimum L., Cymbopogon citratus Stapf., Ocimum selloi Benth., Citrus sinensis L., Ocimum micranthum Willd., Ocimum sp., and Piper aduncum L.) on the control of Fusarium rot in melon fruits, caused by the fungus Fusarium pallidoroseum. The essential oils were obtained by hydro-distillation and their chemical composition was determined by GC-MS and GC-FID. The effect of each essential oil (concentrations of 0, 500, 1500, and 3000µL L^-1) on the fungal mycelial growth was evaluated in in vitro experiment. The effective concentration that inhibited 50% of mycelial growth (EC₅₀) was determined through the probit method; mycelial growth index (MGI) was also calculated. The essential oils with higher potential for inhibiting mycelial growth of F. pallidoroseum were evaluated for their inhibitory effect on the fungus spore germination in in vitro and in vivo experiments using melon fruits (variety Galia). Chemical composition analysis of essential oils enabled the identification of varying amounts of chemical compounds, with predominance of monoterpenes. The essential oils of L. sidoides, O. gratissimum, C. citratus, and O. micranthum presented higher inhibiting effects on F. pallidoroseum mycelial growth and spore germination, therefore, they are promising raw materials for the development of commercial fungicides, mainly for controlling postharvest rot caused by F. pallidoroseum.

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