Revista mexicana de micología
versión impresa ISSN 0187-3180
CUETO-WONG, María Cristina et al. Antifungal properties of essential oil of mexican oregano (Lippia berlandieri) against Fusarium oxysporum f. sp. lycopersici. Rev. Mex. Mic [online]. 2010, vol.31, pp.29-35. ISSN 0187-3180.
Antifungal activity of essential oil of mexican oregano (Lippia berlandieri) against Fusarium oxysporum was determined by measuring mycelia growth and biomass production using direct contact as well as volatile phase of the essential oil. The capacity of the essential oil as a fungicide against F. oxysporum infected tomato seeds was evaluated too. The minimum inhibitory concentrations of essential oil under contact and volatile phase were 0.2 µl ml-1 of medium and 0.15 µl ml-1 air respectively and biomass production was totally inhibited at 0.2 µl ml-1 of broth. A minimum inoculum of 105 spores ml-1 is required to produce 100% of infestation and 0.5% of oregano essential oil completely inhibited the colonization of the fungus without affecting seed germination rates. These results showed the potential of essential oil of mexican oregano as an important inhibitor as well as a fungicide agent against F. oxysporum on tomato seeds.
Palabras llave : Natural antimicrobials; phenolic compounds; Verbenaceae; plant pathogens; tomato seed.