Published in Scientific Papers. Series A. Agronomy, Vol. LXVIII, Issue 1
Written by Maria-Cristina LUMÎNARE, Daniel-Nicolae COJANU, Lavinia-Diana-Nicoleta BUTURUGĂ BARBU, Oana-Alina BOIU-SICUIA, Stelica CRISTEA
This study evaluated the in vitro inhibitory effects of essential oils (EO) on Fusarium sporotrichioides isolated for the first time from strawberry plants in Romania. Oregano and cinnamon EO exhibited strong and consistent inhibitory activity, achieving complete fungal inhibition at both high (500 and 1000 µl/l) and moderate (125 µl/l for oregano and 250 µl/l for cinnamon) dosed. Clove EO revealed to be effective only in higher doses (500 and 1000 µl/l) and showed reduced efficacy at lower dosage (35-125 µl/l) compared to oregano and cinnamon EO. In contrast, lemon, mint, and tea tree EO demonstrated limited and inconsistent fungal inhibition. Lemon EO intensified mycelial pigmentation without affecting the growth. Mint EO reduced the mycelial density but did not hinder radial expansion, while tea tree oil had minimal inhibitory impact, with only 17.96% inhibition at 1000 µl/l after 6 days of incubation. These findings highlight the potential use of some specific EO to control F. sporotrichioides, as oregano and cinnamon EO showed high fungal inhibitory efficacy, even at lower doses.
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