Resumo

BASEGGIO, Ediane R.; GIACOBBO, Clevison Luiz; GALON, Leandro  e  MILANESI, Paola M.. Volatile compounds of essential oils in inhibition of the development of Monilinia fructicola in vitro. Rev. de Ciências Agrárias [online]. 2019, vol.42, n.3, pp.181-190. ISSN 0871-018X.  https://doi.org/10.19084/rca.17222.

The effect of the volatile compounds of the essential oils of garlic (Allium sativum), rue (Ruta graveolens), carqueja (Baccharis trimera) and neem (Azadirachta indica) on mycelial growth and sporulation of Monilinia fructicola were evaluated. The fungus was isolated in BDA (Potato-Dextrose-Agar) culture medium from peaches infected by the pathogen. The 20 mL dose of each essential oil was applied on 1,5 cm² already fixed with hot glue in the center of the Petri dish lid. A disk containing mycelium and conidia of the 0,5 cm diameter pathogen containing mycelium and conidia of the pathogen was placed in the center of the surface of the BDA culture medium. All boxes were sealed with parafilm and then incubated in BOD at 25 ° C and photoperiod for 12 h. After 24 h the measurement of mycelial growth of M. fructicola was started for 7 days, on this day the production of conidia was evaluated. Garlic essential oil released volatile compounds that totally inhibited M. fructicola mycelial growth, which can also be observed in the production of conidia. The other oils did not differ from the control.

Palavras-chave : Prunus persica; Brown rot; Alternate control.

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