Inhibitory effects of essential oils from Ocimum basilicum and Ocimum gratissimum on Colletotrichum musae: The causal agent of bananas anthracnose

This study aimed to investigate the fungicidal effects of essential oils (EO) from Ocimum sp. on Colletotrichum musae. The fungus was isolated from bananas that showed typical symptoms of anthracnose followed by molecular identification. Oils were obtained by hydro‐distillation, and the chemical constituents were analysed using gas chromatography. The antifungal activity of the oils was tested in vitro against mycelia growth and conidia germination. In situ tests were carried out by spraying the oil on healthy bananas followed by the inoculation with C. musae conidia and the assessment of the necrosis symptoms. The obtained results revealed that the yield of the oil extracted from Ocimum basilicum and Ocimum gratissimum were 0.17% and 0.40%, respectively. Thujanol (24.38%), eugenol (23.78%) and (Z)‐ß‐ocimene (16.59%) were the main components found in O. basilicum while thymol (42.65%), trans‐sabinene hydrate (21.63%) and limonene (8.68%) were the major components found in O. gratissimum. The total reduction in the C. musae mycelial growth was observed at 800 and 275 µl/L, for the O. basilicum and O. gratissimum oils, respectively. These oils also inhibited completely the conidia germination at 400 and 185 µl/L. In situ tests showed the necrosis reduction bananas anthracnose. The minimum inhibitory concentration (MIC) for the preventive and curative test after the application of O. basilicum oil was 6,000 and 4,000 µl/L, respectively, whereas for the O. gratissimum oil, the MIC was 3,000 and 1,000 µl/L, jointly. Positive correlations were identified between the oil concentration and the reduction in bananas necrosis. These results indicated that the O. gratissimum EOs might be used as a biocide for the control of bananas anthracnose disease.