Cauliflower seeds inoculated with Aspergillus flavus and treated with essential oils of thyme, lemongrass and rosemary

Pâmela Gomes Nakada-Freitas, César Augusto Santos, Thalita Helena Magalhães, Stefani Silva Bustamonte Silva Bustamonte, Danielle Carla dos Santos, Antonio Ismael Inácio Cardoso, Talita Silveira Amador, Natália de Brito Lima Lanna, Estefânia Martins Bardiviesso, Hugo Cesar Rodrigues Moreira Catão


Due to the action of essential oils of thyme, lemongrass and rosemary against microorganisms and little studies about these essential oils on vegetable seed treatment, the aim of this study was to evaluate the effect of the treatment with these essential oils on cauliflower seeds inoculated with A. flavus and the effect in the physiological and sanitary quality. Cauliflower seeds inoculated with the fungus Aspergillus sp. were used, and 15 treatments were conducted in 3x5 factorial scheme, three essential oils in five concentrations: 0; 0.4; 0.8; 1.6; 2.0%, four replications in a completely randomized design. The essential oils of thyme and lemongrass have a fungistatic effect against Aspergillus flavus in cauliflower seeds, and especially as regards the essential oil of thyme without affecting the physiological quality of the seeds, which are promising in the organic seed treatment sector. Rosemary essential oil, on the other hand, was not efficient in controlling this pathogen, did not affect germination and did little to affect seed vigor.



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