Óleos essenciais no manejo de Alternaria alternata f. sp. citri em frutos de tangerineira ‘Dancy’

Mirelly Miguel Porcino; Valdeir de Souza  Oliveira; Hilderlande Florêncio da  Silva; Mileny dos Santos de  Souza; Luciana Cordeiro do  Nascimento

doi:10.1590/1983-21252023v36n206rc

Authors

Mirelly Miguel Porcino Department of Plant Science and Environmental Sciences, Universidade Federal da Paraíba, Areia, PB https://orcid.org/0000-0002-4761-059X
Valdeir de Souza Oliveira Department of Plant Science and Environmental Sciences, Universidade Federal da Paraíba, Areia, PB https://orcid.org/0000-0001-7318-630X
Hilderlande Florêncio da Silva Department of Plant Science and Environmental Sciences, Universidade Federal da Paraíba, Areia, PB https://orcid.org/0000-0003-0356-6328
Mileny dos Santos de Souza Department of Agronomy, Universidade Federal de Alagoas, Maceió, AL https://orcid.org/0000-0001-6321-6835
Luciana Cordeiro do Nascimento Department of Plant Science and Environmental Sciences, Universidade Federal da Paraíba, Areia, PB https://orcid.org/0000-0002-5706-7041

DOI:

https://doi.org/10.1590/1983-21252023v36n206rc

Keywords:

Fungitoxic activity. Citrus tangerine hort. ex Tanaka. Alternative control. Alternaria brown spot.

Abstract

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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