Essential Oils as an Antifungal Alternative for the Control of Various Species of Fungi Isolated from Musa paradisiaca: Part I

This study evaluated the antifungal potential of essential oils (EOs): oregano (<i>Origanum vulgare</i>), rosemary (<i>Salvia rosmarinus</i>), clove (<i>Syzygium aromaticum</i>), thyme (<i>Thymus vulgaris</i>), cinnamon (<i>Cinnamomum verum</i>), and basil (<i>Ocimum basilicum</i>). These oils were tested against fungi isolated from banana peels (<i>Musa paradisiaca</i>). The fungi tested were identified through macroscopic and microscopic analyses and DNA sequencing, after being isolated in potato dextrose agar (PDA) medium modified with 0.05% chloramphenicol. Subsequently, the antifungal properties of the tested essential oils were evaluated <i>in vitro</i> at concentrations of 200, 400, 600, 800, and 1000 ppm prepared in a 0.05% Tween 80 solution. Cinnamon EOs showed the highest antifungal activity, significantly inhibiting the growth of pathogens at a concentration of 400 ppm. Other EOs showed moderate effects at higher concentrations: rosemary inhibited fungal growth at 600 ppm, oregano at 800 ppm, and clove at 1000 ppm. These findings highlight the potential of EOs as eco-friendly alternatives to synthetic fungicides, contributing to the development of sustainable agricultural practices and the post-harvest management of bananas. It is recommended to conduct future research to assess the economic viability and practical impacts of large-scale applications.