Abstract:
: Owing to increased restriction on use of synthetic fungicides, application of botanical fungicides as
alternatives to control postharvest diseases is imperative. Hence, a study was conducted to determine efficacy
of essential oils (EOs) in controlling anthracnose of bananas (C. musae). First, an in vitro experiment was
conducted by preparing a pure culture of anthracnose on PDA medium containing EOs of basil (0.10%, 0.15%
and 0.20%), cinnamon (0.025%, 0.05% and 0.075%) and rosemary (0.20%, 0.25% and 0.30%). Second, banana
fruits (variety Giant Cavendish and Williams) were artificially infected with C. musae and sprayed with
emulsions of EO. During in vitro study, a significant (P<0.01) inhibition of mycelial growth was observed in all
treatments, except the control 7 days after incubation at 25°C. Similarly, in vivo study revealed that all EOs
significantly reduced both disease incidence and percent disease index (PDI). However, there was no significant
variation for most physicochemical characteristics. Treatment with EO of Basil (0.20%) resulted in the least PDI
(26.67%) at 19 days of storage. Findings of this study, both in vitro and in vivo, confirmed the antifungal
effects of basil, cinnamon and rosemary essential oils on anthracnose of banana fruits. Therefore, EOs could
be environmentally safe, economical and ideal alternatives to synthetic fungicides.
