Control natural de Clavibacter michiganensis subsp. michiganensis mediante el uso de aceites esenciales de lavanda y albahaca

Hebe Sherina Moglia; Ernestina Galdeano; María Cecilia Prieto

doi:10.30972/fac.3518363

Authors

Hebe Sherina Moglia Facultad de Ciencias Agrarias, Universidad Nacional del Nordeste. Corrientes, Argentina. https://orcid.org/0009-0007-8973-0331
Ernestina Galdeano Facultad de Ciencias Agrarias, Universidad Nacional del Nordeste. Corrientes, Argentina. Instituto de Botánica del Nordeste (CONICET-UNNE), Corrientes, Argentina. https://orcid.org/0000-0003-1955-337X
María Cecilia Prieto Departamento de Agroalimentos, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba. Córdoba, Argentina. https://orcid.org/0000-0003-3314-3107

DOI:

https://doi.org/10.30972/fac.3518363

Keywords:

Phytopathogenic bacteria, Bacterial Canker of tomato, Natural products

Abstract

Tomato (Solanum lycopersicum L.), one the three most widely consumed vegetables worldwide, is affected by a disease called bacterial canker, caused by the phytopathogenic bacterium Clavibacter michiganensis subsp. michiganensis (Cmm). In search of efficient and sustainable control strategies, the goal of this work was to evaluate the effect of lavender (Lavandula angustifolia Miller) and basil (Ocimum basilicum L.) essential oils (EOs) and their binary mixtures against the phytopathogenic bacterium Cmm. EOs were characterized by gas chromatography coupled with mass spectrometry. Antibacterial activity was first evaluated using the broth microdilution technique to obtain the minimum inhibitory concentration (MIC), and then the minimum bactericidal concentration (MBC) was also determined. Lavender EO was mainly composed by linalool, camphor, and eucalyptol, while basil EO by linalool, estragole and eucalyptol. Both EOs and their binary mixtures (rate 1:2 and 2:1), showed bacteriostatic and bactericidal activity against Cmm, where MIC and MBC values were 20 ml/l in all cases. These results demonstrated the effectiveness of both EOs and their mixtures against Cmm, highlighting their potential as promissory tools to control the bacterial canker of tomato.

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