Use of Essential Oils for the Control of Anthracnose Disease Caused by Colletotrichum acutatum on Post-Harvest Mangoes of Cat Hoa Loc Variety

Abstract

Anthracnose disease caused by Colletotrichum spp. makes heavy losses for post-harvest mangoes of Cat Hoa Loc variety during storage, packaging, and transportation. The synthetic fungicides are commonly used to control the disease, but they are not safe for consumers’ health and environment. This study was aimed to investigate the use of essential oils (EOs) as the safe alternative control. Pathogen was isolated from the infected Cat Hoa Loc mangoes and identified by morphology and DNA sequencing of the ITS region. Six EOs (cinnamon, basil, lemongrass, peppermint, coriander, and orange) were chemically analyzed by GC–MS. The antifungal activity of EOs was studied in vitro and in vivo. The results showed that the isolated pathogen was Colletotrichum acutatum. Cinnamon, basil, and lemongrass EOs effectively inhibited the growth of C. acutatum in descending order of cinnamon, basil, and lemongrass. However, they (except basil oil) severely damaged fruit peels. The antifungal activity was closely related to the main compounds of EOs. Basil EOs effectively controlled anthracnose development on Cat Hoa Loc mangoes artificially infected with C. acutatum, and its effectiveness was comparable to that of fungicide treatment. Consequently, basil EOs can be used as a biocide to control anthracnose on post-harvest Cat Hoa Loc mangoes.

Impact of Storage Condition on Chemical Composition and Antifungal Activity of Pomelo Extract against Colletotrichum gloeosporioides and Anthracnose in Post-harvest Mango

“…It was recently reported that essential oil of cinnamon bark, basil, and lemongrass inhibited C. acutatum growth in vitro with the minimum inhibitory concentrations of 1.6, 4, and 12 mL L −1 , respectively. In addition, basil essential oil suppressed anthracnose development in ‘Cat Hoa Loc’ mango inoculated with C. acutatum , while cinnamon bark and lemongrass essential oil damaged the fruit skin [ 23 ].…”

“…The required dose for PE was higher than that of L. scaberrima and basil essential oil, likely due to the differences in an experimental setting and major constituents. In in vitro fungicidal assays, we cultured C. gloeosporioides at 28 °C for 7 d, whereas Regnier et al [ 22 ] conducted the experiment at 23 °C for 6 d. In the in vivo trials, we placed the fruit at 20 °C for 14 d. In contrast, Regnier et al [ 22 ] and Danh et al [ 23 ] sterilized the fruit with 70% ethanol, inoculated the fruit with the pathogens, and observed fungal growth for 6 d and 3–7 d after storage, respectively.…”

Volatile Organic Compounds from Basil Essential Oils: Plant Taxonomy, Biological Activities, and Their Applications in Tropical Fruit Productions

“…The essential oils from Ocimum spp. were able to inhibit the fungi causing the post-harvest diseases of the tropical fruits [10,13,14,101]. This also includes Colletotrichum spp., the fungus that causes anthracnose disease in common tropical fruits.…”

“…Ocimum sp. (methyl chavicol and linalool) antifungal agent (MIC = 4 µL/mL) [13] Monilinia laxa (brown rot and grey mould rot of stone fruits)…”

“…Volatile organic compounds have been shown to inhibit the growth of microorganisms, especially those responsible for post-harvest diseases such as Aspergillus spp. [10][11][12], Colletotrichum acutatum [13], Botrytis cinerea [14], and Penicillium italicum [15]. They have also been extensively used in insect pest management to control rice weevil (Sitophilus oryzae) [16], bean weevil (Acanthoscelides obtectus) [17], and cotton bollworm (Helicoverpa armigera) [18].…”