Antifungal Activity of Essential Oils on Helminthosporium solani Causing Potato Silver Scurf under In Vitro and In Vivo Conditions

Martin Kmoch (), Věra Loubová, Marie Veselská, Barbora Jílková and Jana Víchová
Additional contact information
Martin Kmoch: Department of Genetic Resources, Laboratory of Virology, Potato Research Institute Havlíčkův Brod, Dobrovského 2366, 580 01 Havlíčkův Brod, Czech Republic
Věra Loubová: Department of Genetic Resources, Laboratory of Virology, Potato Research Institute Havlíčkův Brod, Dobrovského 2366, 580 01 Havlíčkův Brod, Czech Republic
Marie Veselská: Department of Genetic Resources, Laboratory of Virology, Potato Research Institute Havlíčkův Brod, Dobrovského 2366, 580 01 Havlíčkův Brod, Czech Republic
Barbora Jílková: Department of Crop Science, Breeding and Plant Medicine, Faculty of Agri Sciences, Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech Republic
Jana Víchová: Department of Crop Science, Breeding and Plant Medicine, Faculty of Agri Sciences, Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech Republic

Agriculture, 2023, vol. 14, issue 1, 1-11

Abstract: Potato silver scurf, caused by the fungus Helminthosporium solani , is an important storage disease of potato ( Solanum tuberosum L.), reducing the market value of tubers. Using in vitro and in vivo assays, the presented experiments aimed to determine the effect of selected essential oils (EOs: α-pinene, carvacrol, cinnamaldehyde, D-carvone, eucalyptol, L-linalool, L-menthol, L-menthone, (R)-(+)-limonene, and thymol) on H. solani growth. All EOs inhibited pathogen growth, but their antifungal activities differed significantly. Thymol, carvacrol, and cinnamaldehyde had the strongest inhibitory effects on mycelial growth under in vitro conditions. (R)-(+)-limonene displayed the weakest inhibition. The effectiveness of those EOs with the greatest antifungal activity was confirmed by in vivo experiments. EOs were applied through dressing and fumigation, with EOs bound to a biopolymer for dressing. Dressing and fumigation brought a highly statistically significant reduction in H. solani infection intensity and sporulation intensity on tubers. Although EOs had an insignificant effect on potato cooking quality, the taste of EO-dressed tubers was degraded by an off-odor and off-taste. EOs could provide an ecological alternative for reducing H. solani tuber infection during storage.

Keywords: Solanum tuberosum L.; storage diseases; essential oils; biopolymers; ecological control (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/14/1/66/pdf (application/pdf)
https://www.mdpi.com/2077-0472/14/1/66/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:14:y:2023:i:1:p:66-:d:1309810

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().