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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/45171
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dc.creatorMaria Luísa Mendes Rodriguespt_BR
dc.creatorEdson Hiydu Mizobutsipt_BR
dc.creatorInaia Rhavene Freire Fagundes Nacarathpt_BR
dc.creatorMartielle Batista Fernandespt_BR
dc.creatorGisele Polete Mizobutsipt_BR
dc.creatorRegina Cássia Ferreira Ribeiropt_BR
dc.creatorSidnei Tavares dos Reispt_BR
dc.creatorJuceliandy Mendes da Silva Pinheiropt_BR
dc.creatorPaôla Junayra Lima Pratespt_BR
dc.creatorGabriel Gustavo Alves Lagept_BR
dc.date.accessioned2022-09-14T13:39:31Z-
dc.date.available2022-09-14T13:39:31Z-
dc.date.issued2018-
dc.citation.volume10pt_BR
dc.citation.issue9pt_BR
dc.citation.spage116pt_BR
dc.citation.epage124pt_BR
dc.identifier.doi10.5539/jas.v10n9p116pt_BR
dc.identifier.issn1916-9760pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/45171-
dc.description.resumoAlternative forms of disease control in fruits have been researched in an attempt to minimize the negative effects of chemical control on men and environment. The aim of this study was to determine the best concentration of essential oils to control the development of Colletotrichum musae and anthracnose intensity in ‘Prata Anã’ banana. In order to inhibit germination, mycelial growth and sporulation, four essential oils of clove (Eugenia caryophyllus), tea tree (Melaleuca alternifolia), thyme (Thymus vulgaris) and ginger (Zingiber officinale) species were used at concentrations of 2, 4, 6 and 8 μL. In fruits, the same essential oils were applied at concentrations of 80, 160, 240 and 320 μL to evaluate the incidence and severity of anthracnose. Clove and thyme oils were the most efficient in inhibiting mycelial growth, germination and sporulation at all concentrations tested. The volatile compounds present in clove and thyme oils provide complete inhibition of fungal growth. Tea tree and ginger oils have the ability to suppress anthracnose in ‘Prata Anã’ banana. Concentrations of 160 μL of ginger oil, 160 and 240 μL of tea tree oil reduced the anthracnose severity in fruits. Ginger and tea tree essential oils have the potential to control banana anthracnose, reducing the anthracnose incidence in fruits by 48% and 24%, respectively.pt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofJournal of Agricultural Sciencept_BR
dc.rightsAcesso Abertopt_BR
dc.subject.otherAntracnosept_BR
dc.subject.otherBananapt_BR
dc.subject.otherEssências e óleos essenciaispt_BR
dc.subject.otherFrutas - Doenças e pragaspt_BR
dc.titleEssential oils in the control of anthracnose on ‘Prata Anã’ bananapt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.ccsenet.org/journal/index.php/jas/article/view/75281pt_BR
Appears in Collections:Artigo de Periódico

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