Control of Stemphylium vesicarium in "Rocha" pear using encapsulated essential oils

[Excerpt] Introduction Stemphylium vesicarium is a plant-pathogenic fungus that poses a significant challenge to pear production, where it causes brown spot of pear (BSP) [1]. The "Rocha" pear, an exclusively Portuguese variety of high importance has been experiencing substantial losses due to BSP [2]. The rise of fungicide resistance and concerns about their environmental impact have driven the search for sustainable control strategies. In this context, essential oils (EO) have emerged as eco-friendly alternatives to synthetic fungicides due to their strong fungicidal properties [3].