Essential Oils as an Antifungal Alternative to Control Several Species of Fungi Isolated of Musa paradisiaca: Part III

Essential oils are widely recognized for their antifungal properties, their effectiveness against fungi fungal remains an area of active research. This study evaluates the antifungal potential of essential oils from oregano (Origanum vulgare), rosemary (Salvia rosmarinus), clove (Syzygium aromaticum), thyme (Thymus), cinnamon (Cinnamomum verum), and basil (Ocimum basilicum) in inhibiting the growth of fungi associated with banana rot, Fusarium spp., Colletotrichum spp., and Verticillium spp. Dilutions containing all the relevant fungal species were prepared and inoculated onto PDA medium supplemented with chloramphenicol for fungal growth assessment. Subcultures were performed weekly to obtain isolated and purified fungal strains, followed by macroscopic and microscopic analysis to identify the genera. Growth inhibition was quantified through in vitro inhibition and ex vivo. Results revealed that thyme exhibited the highest antifungal activity, with complete inhibition at 1000 ppm, while the cinnamon and oregano essential oils showed effective inhibition at 600 ppm. In contrast, rosemary, basil, and clove did not demonstrate significant inhibitory effects at the tested concentrations. These findings suggest that specific essential oils offer a natural alternative for controlling banana rot fungi, supporting their potential use in integrated disease management strategies.