Evaluación in vitro del efecto antifúngico de los aceites esenciales de romero (Rosmarinus officinalis L.) y cúrcuma (Curcuma longa L.) contra Cladosporium fulvum Cooke.

Abstract

This study evaluated in vitro the antifungal effect of microencapsulated essential oils (M.E.O) of rosemary (Rosmarinus officinalis L.) and turmeric (Curcuma longa L.) against the phytopathogen Cladosporium fulvum, one of the main causal agents of diseases in tomato crops. For this purpose, assays were carried out using agar dilution (PDA) and broth microdilution (PDB) methods, applying different concentrations of both essential oils to determine their minimum inhibitory concentration (MIC) and compare their antifungal efficacy. The results demonstrated that the rosemary microencapsulated essential oil (M.E.O) presented superior antifungal activity in all treatments, achieving total inhibition of mycelial growth at concentrations of 15% and 10% during the 21 days of evaluation. This effect is attributed to the joint action of monoterpenes such as 1,8-cineole and camphor, which present high volatility and rapid interaction with the fungal membrane. In contrast, the turmeric microencapsulated essential oil (M.E.O) showed moderate inhibition of mycelial growth, reaching its maximum inhibition values at concentrations of 15% and 10%, with a response dependent on the applied concentration, but less stable over time due to the progressive degradation of its bioactive compounds. In the PDB assay, the rosemary microencapsulated essential oil (M.E.O) evidenced a more marked decrease than that of turmeric on the metabolic activity of C. fulvum. In conclusion, microencapsulated rosemary oil represents a more effective and stable alternative for the biological control of C. fulvum under in vitro conditions, establishing a scientific basis for future, more sustainable plant-health management strategies