Óleo essencial de manjericão na inibição do crescimento de Xanthomonas euvesicatoria pv. perforans

Abstract

The use of essential oils as an alternative to the control of phytopathogens has shown promise in sustainable agriculture. This study aimed to evaluate the action of basil essential oil (Ocimum basilicum L.) in inhibiting the growth of the bacterium Xanthomonas euvesicatoria pv. perforans, the causal agent of bacterial spot in tomato. For the in vitro evaluation of bacterial growth inhibition, 19 accessions of basil oil at different concentrations (1, 0.1, and 0.01%) were used. The bacterial suspension was added to semi-solid 523 culture medium (0.8%) and poured into Petri dishes containing a basic layer (2% water-agar). After solidification of the medium, 6 sterile filter paper discs were distributed, to which 10 µL of oil were added at the different dilutions. Discs containing the antibiotic streptomycin (10 mg/mL) were used as a positive control. After 72 h, the diameter of the inhibition halo was evaluated. The essential oils A36442, A36444, A36445, A36446, and A36447 at a concentration of 0.01% showed antibacterial activity, demonstrating their potential as a control agent. It is concluded that basil essential oil can be a natural and sustainable alternative in inhibiting bacterial growth, contributing to the reduction of the use of chemical products.