Antifungal Activity of Oregano Essential Oil Against Fusarium oxysporum f. sp. cubense Race 1 and Fusarium Wilt Disease on Silk Banana Plants

Banana and plantain crops are essential for food security; Fusarium wilt, caused by Fusarium oxysporum f. sp. cubense (FOC), is one of the most devastating disease affecting these crops worldwide. The pathogen infects the radicular system and subsequently colonizes and collapses the vascular tissue, leading to wilting and plant death. The aims of our study were to determinate the chemical composition of the essential oil from Origanum vulgare obtained by hydro-distillation, and to evaluate its antifungal activity against FOC race 1. GC/MS analysis identified 31 compounds in the oil. Eugenol (76.3%) and D-Limonene (6.13%) were the main components. Antifungal activity was evaluated in vitro and OEO inhibited the mycelial growth of FOC race 1 at 500 µL L−1. The minimum inhibitory concentrations (MIC50 and MIC95) were 111.1 and 174.1 µL L−1, respectively. Fusarium wilt control evaluated in Silk banana vitroplants was analyzed by disease severity in the internal corm, controlled by oregano essential oil at 3000 µL L−1. OEO treatments had no detrimental effects on Silk banana vitroplants. This paper provides knowledge to use oregano-derived compounds to develop bioproducts aimed at the integral and sustainable management of Fusarium wilt in banana and plantain crops.