Chemical composition of five essential oils and their antioxidant and and antifungal activities against in tomato crop.

This study aimed to determine the chemical composition of essential oils from , , , and and their antioxidant and antifungal activities against strains. Gas chromatography-mass spectrometry revealed that the major components of the essential oils were terpenes. The essential oils of and showed higher antioxidant activities than the others. The essential oils of and inhibited the growth of the fungus at 3.10 and 6.05 µL/mL, respectively. The essential oil of inhibited 93.9% of the growth of the fungus and showed the highest efficiency in severity reduction (76.2%). We conclude that the essential oil of shows promising antifungal activity and is an environmentally safe alternative for controlling fungal diseases in vegetables.