Clerck Caroline De, Maso Simon Dal, Parisi Olivier, Dresen Frédéric, Zhiri Abdesselam, Jijakli M Haissam
Integrated and Urban Plant Pathology Laboratory, Gembloux Agro-Bio Tech (Liege University), Passage des Déportés 2, 5030 Gembloux, Belgium.
Pranarom International, Avenue des Artisans 37, 7822 Ghislenghien, Belgium.
Foods. 2020 Oct 7;9(10):1418. doi: 10.3390/foods9101418.
Nowadays, the demand for a reduction of chemical pesticides use is growing. In parallel, the development of alternative methods to protect crops from pathogens and pests is also increasing. Essential oil (EO) properties against plant pathogens are well known, and they are recognized as having an interesting potential as alternative plant protection products. In this study, 90 commercially available essential oils have been screened in vitro for antifungal and antibacterial activity against 10 plant pathogens of agronomical importance. EOs have been tested at 500 and 1000 ppm, and measures have been made at three time points for fungi (24, 72 and 120 h of contact) and every two hours for 12 h for bacteria, using Elisa microplates. Among the EOs tested, the ones from , , , , , , and were particularly efficient and showed activity on a large panel of pathogens. Among the pathogens tested, , and were the most sensitive, while and were the less sensitive. Some EOs, such as the ones from , , , , , , and , have a generalist effect, and are active on several pathogens (7 to 10). These oils are rich in phenols, phenylpropanoids, organosulfur compounds, and/or aldehydes. Others, such as EOs from , , and seem more specific, and are only active on one to three pathogens. These oils are rich in terpenes and aldehydes.
如今，减少化学农药使用的需求日益增长。与此同时，开发保护作物免受病原体和害虫侵害的替代方法也在增加。精油（EO）对植物病原体的特性是众所周知的，并且它们被认为具有作为替代植物保护产品的有趣潜力。在本研究中，对90种市售精油进行了体外筛选，以检测其对10种具有农业重要性的植物病原体的抗真菌和抗菌活性。精油在500和1000 ppm下进行了测试，并使用酶联免疫吸附测定微孔板在三个时间点对真菌（接触24、72和120小时）以及对细菌在12小时内每两小时进行一次测量。在所测试的精油中，来自[具体来源1]、[具体来源2]、[具体来源3]、[具体来源4]、[具体来源5]、[具体来源6]、[具体来源7]和[具体来源8]的精油特别有效，并对大量病原体表现出活性。在所测试的病原体中，[病原体1]、[病原体2]和[病原体3]最敏感，而[病原体4]和[病原体5]较不敏感。一些精油，如来自[具体来源9]、[具体来源10]、[具体来源11]、[具体来源12]、[具体来源13]、[具体来源14]、[具体来源15]和[具体来源16]的精油具有广谱效应，对几种病原体（7至10种）有活性。这些油富含酚类、苯丙素类、有机硫化合物和/或醛类。其他精油，如来自[具体来源17]、[具体来源18]和[具体来源19]的精油似乎更具特异性，仅对一至三种病原体有活性。这些油富含萜类和醛类。
