Antifungal properties of essential oil of Mexican oregano (Lippia berlandieri) against Fusarium oxysporum f. sp. Lycopersici
DOI:
https://doi.org/10.33885/sf.2010.3.1059Keywords:
Natural antimicrobials, phenolic compounds, Verbenaceae, plant pathogens, tomato seedAbstract
Antifungal activity of essential oil of mexican oregano (Lippia berlandieri) against
Fusarium oxysporum was determined by measuring mycelia growth and biomass production
using direct contact as well as volatile phase of the essential oil. The capacity of the essential
oil as a fungicide against F. oxysporum infected tomato seeds was evaluated too. The
minimum inhibitory concentrations of essential oil under contact and volatile phase were 0.2
-1 -1 μl ml of medium and 0.15 μl ml air respectively and biomass production was totally
-1 5 -1 inhibited at 0.2 μl ml of broth. A minimum inoculum of 10 spores ml is required to
produce 100% of infestation and 0.5% of oregano essential oil completely inhibited the
colonization of the fungus without affecting seed germination rates. These results showed the
potential of essential oil of mexican oregano as an important inhibitor as well as a fungicide
agent against F. oxysporum on tomato seeds.
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