Control of fungus Myrothecium verrucaria by essential oils

Authors

  • S. P. S. S. Diniz Universidade Estadual de Maringá
  • H. Utumi Universidade Estadual de Maringá
  • F. Bonzanini Universidade Estadual de Maringá
  • M. C. Queiroz Universidade Estadual de Maringá

DOI:

https://doi.org/10.70151/jvrnwk10

Keywords:

ant microbial activity, essential oils, fungus

Abstract

The use of vegetable oils with biological activity in the control of Myrothecium verrucaria was studied. The tarragon oils (Artemisia draconculus), thyme (Thymus vulgaris), manjerona (Origanum majorona), mint citrata (Menta piperita var. citrata), purple basil (Ocimum basilicum L.), they were effective agents in the control of Myrothecium verrucaria. Tarragon, mint citrata and thyme in the concentration 20 µL were capable to inhibit the growth of the microorganism. While, this inhibition was only obtained with the oils of manjerona and purple basil in the concentration of 200 µL.

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Author Biographies

  • S. P. S. S. Diniz, Universidade Estadual de Maringá

    Departamento de Bioquímica
    Núcleo de Pesquisa em Produtos Naturais

  • H. Utumi, Universidade Estadual de Maringá

    Departamento de Bioquímica

    Núcleo de Pesquisa em Produtos Naturais

  • F. Bonzanini, Universidade Estadual de Maringá

    Departamento de Bioquímica

    Núcleo de Pesquisa em Produtos Naturais

  • M. C. Queiroz, Universidade Estadual de Maringá

    Departamento de Bioquímica

    Núcleo de Pesquisa em Produtos Naturais

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Published

2003-05-20

Issue

Vol. 6 No. 1 (2003)

Section

Articles

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Control of fungus Myrothecium verrucaria by essential oils. (2003). Revista Brasileira De Plantas Medicinais, 6(1), 60-62. https://doi.org/10.70151/jvrnwk10