Óleo essencial de Lavandula hybrida Reverchon no controle da antracnose em frutos do gênero Capsicum

• Ano de defesa: 2023
• Autor(a) principal: Silva, Mateus Mendes da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; BR; Mestrado em Genética e Melhoramento; Centro de Ciências Agrárias e Engenharias; UFES; Programa de Pós-Graduação em Genética e Melhoramento
• Palavras-chave em Português: Pimenta; Colletotrichum scovillei; Lavandin; Controle alternativo; Manejo agroecológico; subject.br-rjbn; Melhoramento Vegetal
• Link de acesso: http://repositorio.ufes.br/handle/10/16967

The misuse of synthetic products in agriculture causes damage to the environment and human health, which leads to the search for less harmful compounds to the environment and to man. Studies with natural products prove the efficiency of essential oils in controlling diseases in agricultural crops, it is possible to reduce production costs, preserve the environment and reduce chemical contamination in food. The objective of this work was to characterize, chemically the essential oil of lavandin and evaluate the efficiency of the oil, as well as its major compounds, in the control of Colletotrichum scovillei in vitro and in vivo, in fruits of peppers of the genus Capsicum. The properties and major substance(s) of lavandin essential oil were identified through chemical analysis. The efficiency of the essential oil in the control of C. scovillei, was evaluated from preliminary tests in vitro, using the concentrations of 1 µl/mL, 4 µl/mL, 8 µl/mL, 12 µl/mL, 16 µl/mL, 20 µl/mL and 24 µl/mL in order to determine the inhibitory concentrations to the fungus. The essential oil was used in the form of an emulsion. The best results were used for the in vivo assay. As a positive control for the development of anthracnose, a commercial fungicide was used, recommended for culture, Azoxystrobin (200 g/L) + Difenoconazole (125 g/L), in the Suspension Concentrate (SC) formulation, as a negative control, the emulsifier Tween 80 was used. In this step, five fruits in the immature stage of Capsicum spp. of the Ikeda cultivar, susceptible to anthracnose. After applying the emulsions, the fruits were pierced with the aid of a needle, to facilitate penetration of the fungus into the fruits and inoculated with a suspension of 1.0 x 106 conidia/mL. After inoculation, the fruits were placed in a humid chamber and kept at room temperature. After obtaining data on the inhibition of mycelial growth of C. scovillei in the in vitro test and the severity of the disease in the in vivo test, statistical analyzes that best represent the data were performed. Chemical analysis of lavandin essential oil revealed the predominance of chemical compounds linalool and linalool acetate. Lavandin essential oil and the major compounds linalool and linalool acetate were effective in controlling C. scovillei, under in vitro conditions, at concentrations 4.00 µL/mL, 1.45 µL/mL and 24 µL/mL, respectively. Linalool was more effective in inhibiting the mycelial growth of C. 10 scovillei, presenting the lowest CIs (CI 50 and CI 90). With the results obtained, it was possible to detect the inefficiency of lavandin essential oil in controlling the growth of C. scovillei in Capsicum fruits, of the Ikeda cultivar. Therefore further studies are needed: suitable protocols for emulsion storage, its mechanisms of action to ensure effectiveness of this ecologically correct product in antifungal control and use of higher concentrations.