In vitro efficacy of essential oils against Colletotrichum gloeosporioides, the causal agent of Anthracnose Gundewadi Gajanan, Rudra Shalini Gaur*, Gogoi Robin1, Bollinedi Haritha2, Singh S.K.3, Sharma R.R. Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi - 110 012 1Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi110 012 2Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi110 012 3Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, New Delhi110 012 *Corresponding author: gaurshalini@gmail.com
Online Published on 02 May, 2022. Abstract Colletotrichum gloeosporioides Penz, the anthracnose disease causing fungal pathogen account for upto 50% spoilage of fresh fruits and vegetables. The present study was conducted to explore anon-chemical approach for controlling the postharvest anthracnose disease.Antifungal activities of essential oils from thyme (Thymus vulgaris L), betel leaf (Piper betle), cinnamon (Cinnamomum verum) and oregano (Origanum vulgare) were determined against C. gloeosporioides through in vitro poisoned food technique. Partial or complete inhibition of the pathogen was recorded by use of oils from thyme, betel leaf, cinnamon, and oregano at 100400 ppm levels. In terms of the EC50 values, the performance of antifungal activity of cinnamon oil was highest followed by oregano, thyme and betel leaf. Characterization through GC-MS yielded the major constituents from thyme oil as thymol, cymene; caryophyllene in betel leaf oil; trans-cinnamaldehyde in cinnamon oil and carvacrol in oregano oil. The present findings suggest that natural plant based essential oils can emerge as promising agents for preventing spoilage of horticultural commodities from anthracnose disease. Top Keywords Essential oils, Anthracnose, Thyme, Betel Leaf, Cinnamon, Oregano. Top |