Much chemical fungicides are used to control fungal infections. However, several of these fungicides are detrimental for human health
. Today, the use of natural ingredients such as essential oils and extracts plant with the least side effects has been of great interest to researchers. Myrtle (
Myrtus communis L
.) is a belongs to
Myrtaceae family and a herb widely growing in Iran. The aim of this study was to examine the Myrtle essential oil to control the fungi (
Penicillium digitatum and
Penicillium italicum) “
in vitro”. Evaluation of the antifungal activity of
Myrtus communis essential oil was investigated by Kirby-Bauer, well agar, macro broth dilution and minimum fungicidal concentration methods. The results showed that the inhibition zone diameter (Kirby-Bauer method) for the fungal strains of
Penicillium digitatum and
Penicillium italicum was 10.60 and 9.70 mm, respectively. The results showed that the inhibition zone diameter (well agar method) for the fungal strains of
Penicillium digitatum and
Penicillium italicum was 12.30 and 10.50 mm, respectively. The minimum inhibitory concentration for
Penicillium digitatum and
Penicillium italicum was 64 and 128 mg/mL, respectively. The minimum fungicidal concentration was 512 and 512 mg/mL, respectively.
Article Type:
Original Research |
Subject:
food industry engineering Received: 2020/06/11 | Accepted: 2020/08/22 | Published: 2021/03/9