COMPOSTOS VOLÁTEIS DE ÓLEOS ESSENCIAIS NA INIBIÇÃO DO DESENVOLVIMENTO DE Monilinia fructicola IN VITRO

Abstract

The effect of the volatile compounds of the essential oils of garlic (Allium sativum), rue (Ruta graveolens), carqueja (Baccharis trimera) and neem (Azadirachta indica) on mycelial growth and sporulation of Monilinia fructicola were evaluated. The fungus was isolated in BDA (Potato-Dextrose-Agar) culture medium from peaches infected by the pathogen. The 20 mL dose of each essential oil was applied on 1.5 cm² sterile filter paper, fixed to the center of the lid of the Petri dish. A 0.5 cm diameter disk containing mycelium and conidia of the pathogen was placed in the center of the surface of the BDA culture medium. All plates were sealed and then incubated in BOD at 25 ° C and photoperiod for 12 h. After 24 h the measurement of the mycelial growth of M. fructicola was begun, for 7 days, on this day the production of conidia was evaluated. It can be observed that the essential oil of garlic released volatile compounds that totally inhibited the mycelial growth of M. fructicola, which can also be observed in the production of conidia. The other oils did not differ from the control.