Essential oils in the alternative control of anthracnose in vegetables and fruits

Abstract

In the current moment of Brazilian agriculture, excellent opportunities for innovation have emerged
with regard to food security and the development of technologies compatible with good
agricultural practices. In this sense, the objective was to test the essential oils of arruda and
clove of India, in different concentrations, in the control, in vitro, of isolates of Colletotrichum
spp. (chives, mango, papaya and capsicum), causative agents of anthracnose disease. The
trial was in a CRD, in a factorial scheme, with three replicates. The average diameter of the colonies
was evaluated daily for five days. Only the higher concentration of clove oil reduced the
diameter of the fungal colonies in relation to the control. At the concentration of 7000 μg.mL-1
there was a mean reduction of 1.3 cm in the average of the phytopathogenic colonies. The essential
oil of clove, in its greater concentration, presented fungistatic effect for Colletotrichum
sp. (capsicum).