Direct and Volatile Potential Applications of Essential Oils for Post‐Harvest Fungal Control

Around one-third of food production is lost globally, significantly impacting food security, primarily due to post-harvest deterioration from phytopathogenic fungi. This study aimed to assess the antifungal properties of essential oils (EOs) from Syzygium aromaticum, Origanum vulgare L., Cymbopogon martinii, C. citratus, Mentha spicata, and Mentha piperita against three fungi affecting tropical fruits: Lasiodiplodia theobromae, Alternaria alternata, and Fusarium solani. The antifungal efficacy was evaluated using direct contact and volatilization methods, determining the minimum inhibitory concentration (MIC) needed to completely inhibit fungal growth. Scanning electron microscopy was employed to observe the effects of EOs on fungal cells. Among the tested oils, O. vulgare showed the most promise, with MIC values ranging from 40 to 200 µL/L for volatile exposure and from 125 to 500 µL/L for direct contact. The results indicated that vapor exposure was more effective, requiring lower concentrations for fungal control. Thus, these EOs, particularly that of O. vulgare, present a viable alternative to synthetic fungicides for managing post-harvest fungal infections in tropical fruits, promoting sustainable agricultural practices.