Extrato de Lentinula edodes no controle da antracnose do feijoeiro

Menegassi, Tainara; Ribas, Beatriz; Leite, Carla Daiane; Faria, Cacilda Márcia Duarte Rios; Maia, Aline José

doi:10.5935/paet.v10.n3.08

Cited by 1 publication

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“…The increase in enzymatic activity in the second evaluation period (15 days after harvest) can be explained by the increase in fruit respiration due to senescence and starch degradation, causing physiological changes, increasing the respiratory capacity of the fruits, and providing greater enzymatic action (MENEGASSI et al, 2017). 1 *Evaluations performed at 5 (1st period), 15 (2nd period), and 25 (3rd period) days after the application of treatments.…”

Section: Experiments IImentioning

confidence: 99%

Essential oils in the management of Alternaria alternata f. sp. citri in ‘Dancy’ tangerine fruits

et al. 2023

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Tangerines and their hybrids are affected by economically essential diseases. The Alternaria brown spot (Alternaria alternata f. sp. citri) deserves to be highlighted, as it is present in all tangerine production areas. This study aimed to determine the effect of essential oils on A. alternata f. sp. citri. The experiments were carried out in the Laboratories of Phytopathology and Biology and Technology of Post-Harvest of the Federal University of Paraíba, Areia, PB. Three pathogen isolates were used, and ten essential oils from grape, sunflower, eucalyptus, ginger, copaiba, mint, fennel, citronella, clove, and linseed at a concentration of 1%, diluted in potato dextrose agar for in vitro tests. The oils were diluted in distilled water for the fruit test, and the fruits were immersed in the treatments for 5 min. In addition, the fungicide Thiabendazole (400 mL/100L) and sterile distilled water were used as the control treatments. The fruits were inoculated with a conidia suspension of the pathogen (105 conidia/mL). Mycelial Growth Rate Index, colony diameter, spore production and dimensions, fruit disease severity, and enzymatic activity were evaluated. A completely randomized design was used, with 12 treatments and four replications in vivo. The results indicate that the essential oils of mint, eucalyptus, fennel, and citronella were efficient in the in vitro control of the pathogen, ultimately inhibiting the growth of fungal colonies. Eucalyptus oil efficiently managed A. alternata f. sp. citri on ‘Dancy’ tangerine fruits. Essential oils did not influence the enzymatic activity of the fruits.

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Section: Experiments IImentioning

confidence: 99%