Evaluation of the essential oil of Pelargonium graveolens to prevent brown rot in peaches
Keywords:
Monilinia fructicola, post-harvest, Essential Oil, natural products, Prunus persicaAbstract
Monilinia fructicola deteriorates the quality of stone fruits in the field and post-harvest. The repeated use of chemical products to control the disease generated resistance in the pathogen and decreased effectiveness, prompting the search for alternative control measures in recent years. This study aims to describe the isolation and molecular identification of the pathogen, the in vitro and ex vivo fungicidal activity of geranium essential oil (EO Pelargonium graveolens) and its chemical composition. The EO obtained by hydrodistillation showed in vitro fungicidal activity, using volatile method, of 100% inhibition of fungal growth at 1,000 ppm. The ex vivo tests were carried out in peach cv 'Flordaking', dose of 1,000 ppm of the EO of P. graveolens, distilled water as a positive control and carbendazim as a negative control. Confidence intervals for the proportion of healthy fruits were calculated and treatment with EO gave intermediate values between both controls (p<0.05). The chemical profile of the EO was determined by GC-MS. The main compounds and their percentage in the mixture were: Geraniol (24.89%), Citronellol (19.50%), Linalool (10.92%) and γ-Eudesmol (8.93%). The results suggest the potential use of geranium EO for the control of M. fructicola in postharvest of peaches.
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