Essential oils in the control of anthracnose on ‘Prata Anã’ banana

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dc.creatorMaria Luísa Mendes Rodrigues
dc.creatorEdson Hiydu Mizobutsi
dc.creatorInaia Rhavene Freire Fagundes Nacarath
dc.creatorMartielle Batista Fernandes
dc.creatorGisele Polete Mizobutsi
dc.creatorRegina Cássia Ferreira Ribeiro
dc.creatorSidnei Tavares dos Reis
dc.creatorJuceliandy Mendes da Silva Pinheiro
dc.creatorPaôla Junayra Lima Prates
dc.creatorGabriel Gustavo Alves Lage
dc.date.accessioned2022-09-14T13:39:31Z
dc.date.accessioned2025-09-08T23:58:17Z
dc.date.available2022-09-14T13:39:31Z
dc.date.issued2018
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doi10.5539/jas.v10n9p116
dc.identifier.issn1916-9760
dc.identifier.urihttps://hdl.handle.net/1843/45171
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Agricultural Science
dc.rightsAcesso Aberto
dc.subjectAntracnose
dc.subjectBanana
dc.subjectEssências e óleos essenciais
dc.subjectFrutas - Doenças e pragas
dc.titleEssential oils in the control of anthracnose on ‘Prata Anã’ banana
dc.typeArtigo de periódico
local.citation.epage124
local.citation.issue9
local.citation.spage116
local.citation.volume10
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.ccsenet.org/journal/index.php/jas/article/view/75281

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