Simone Gabriele, Campo Margherita, Urciuoli Silvia, Moncini Lorenzo, Giorgini Maider, Ieri Francesca, Vignolini Pamela
Centro Ricerche Strumenti Biotecnici nel Settore Agricolo-Forestale (CRISBA), ISIS "Leopoldo II di Lorena" di Grosseto, Cittadella dello Studente, 58100 Grosseto, Italy.
PHYTOLAB Laboratory, Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), University of Florence, Via U. Schiff 6, Sesto Fiorentino, 50019 Florence, Italy.
Microorganisms. 2025 Jun 27;13(7):1503. doi: 10.3390/microorganisms13071503.
In recent years, the excessive use of pesticides has raised environmental and health concerns, which has led to research into natural alternatives. Essential oils may represent a sustainable solution to this problem. In this study, essential oils from (L.) Cav., Labill, and L. were analyzed by GC-MS and tested in vitro using the poisoned food technique against six olive pathogen fungi: sp., , , , , and . essential oil (0.1 g/L) showed the highest antifungal activity when compared to and essential oils, which exhibited significantly lower efficacy against the tested olive phytopathogenic fungi. GC-MS analysis revealed that carvacrol is the main compound (76.1%) in essential oil. A comparison of the inhibitory effect of essential oil (0.1 g/L) and carvacrol (0.07 g/L) on selected fungal strains showed similar results, with carvacrol slightly more effective, although the differences were mostly statistically insignificant, except for . To the authors knowledge, this is the first study demonstrating the inhibitory effect of essential oil against and The results of this study represent a basis for the development of new biochemical biopesticides based on essential oil as a useful tool for the contrast of some fungal olive tree diseases.
近年来，农药的过度使用引发了环境和健康问题，这促使人们对天然替代品进行研究。香精油可能是解决这一问题的可持续方案。在本研究中，对来自[植物名称1]（L.）Cav.、[植物名称2] Labill和[植物名称3] L.的香精油进行了气相色谱-质谱联用（GC-MS）分析，并采用毒饵技术在体外对六种橄榄病原真菌进行了测试，这六种真菌分别是[真菌名称1] sp.、[真菌名称2]、[真菌名称3]、[真菌名称4]、[真菌名称5]和[真菌名称6]。与[植物名称2]和[植物名称3]的香精油相比，[植物名称1]香精油（0.1 g/L）表现出最高的抗真菌活性，后两者对测试的橄榄植物病原真菌的功效明显较低。GC-MS分析表明，香芹酚是[植物名称1]香精油中的主要成分（76.1%）。对[植物名称1]香精油（0.1 g/L）和香芹酚（0.07 g/L）对选定真菌菌株的抑制作用进行比较，结果相似，香芹酚的效果略好，不过除了[特定真菌名称]外，差异大多无统计学意义。据作者所知，这是第一项证明[植物名称1]香精油对[真菌名称1]和[真菌名称2]具有抑制作用的研究。本研究结果为开发基于[植物名称1]香精油的新型生化生物农药奠定了基础，该农药可作为防治某些橄榄树真菌病害的有效工具。
