BACKGROUND Tomato is considered a model plant in genetics and is one of the most economically important crops of all those that exist in the world. Several species of fungi are reported on tomato fruit, causing damage both during cultivation and after harvest. Some of the appropriate actions that could be initiated to resolve the problem are to develop and search for new antimicrobial substances isolated from the bioactive natural products, such as essential oils. AIMS AND OBJECTIVE The aim of this work was to determine the chemical composition of essential oils of Ammoides verticillata, Allium sativum and Curcuma longa, to evaluate their in-vitro antifungal activities and in-vivo antifungal effect of essential oils to prevent the diseases caused by tomato. MATERIALS AND METHODS The essential oils obtained from aerial parts of plants were analyzed by GC/MS and tested for their antifungal activities against Penicillium expansum, Fusarium solani, Rhizopus stolonifer and Alternaria alternata using the radial growth technique method. The effectiveness in-vivo of the association between Allium sativum and Curcuma longa essential oils was also investigated on tomatoes inoculated by fungi. RESULTS The essential oil from A. verticilata was mainly composed of phenolic compounds (54.4%), the A. sativum oil was mainly composed of sulfur compounds (91.5%) and C. longa oil was dominated by oxygenated monoterpenes (82.0%). The obtained results in-vitro antifungal revealed that individual essential oils of A. verticillata and A. sativum were more active than the essential oil of C. longa against all screened microorganisms. An important antifungal effect of A. sativum and C. longa essential oils blend was obtained against P. expansum (100%), F. solani (95.2%), R. stolonifer (95.1%) and A. alternata (48.5%). Furthermore, A. sativum and C. longa essential oils blends have demonstrated promising in-vivo antifungal activity to control infection of tomato against P. expansum and R. stolonifer. CONCLUSION A. sativum and C. longa essential oil blends can be used as a natural food preservative and alternative to chemical fungicides to protect stored tomato against many phytopathogens.

中文翻译：

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褐飞虱，大蒜和姜黄精油的化学组成和组合抗真菌活性对四种负责番茄病的真菌的危害。

背景技术番茄被认为是遗传学中的典范植物，并且是世界上所有作物中最经济重要的作物之一。据报道，番茄果实上有几种真菌，在种植过程中和收获后都会造成损害。解决该问题可以采取的一些适当措施是开发和寻找从生物活性天然产物中分离出的新的抗菌物质，例如精油。目的和目的这项工作的目的是确定轮虫，香葱和姜黄的精油的化学成分，以评估其体外抗真菌活性和精油在体内的抗真菌作用，以预防由以下原因引起的疾病：番茄。材料与方法从植物的地上部分中提取的香精油采用GC / MS分析，并采用放射状生长技术方法测试了其对扩展青霉菌，茄枯萎病菌，根霉和链格孢的抗真菌活性。还研究了真菌接种番茄后，大蒜和姜黄精油之间缔合的体内有效性。结果黄萎A挥发油主要由酚类化合物组成（54.4％），红景天挥发油主要由硫化合物组成（91.5％），龙眼油主要由含氧单萜类化合物组成（82.0％）。体外抗真菌实验的结果表明，藜芦和蜡梅的各个精油比丙香精油的活性更高。针对所有筛选出的微生物的龙眼。获得了A. sativum和C. longa香精油混合物的重要抗真菌作用，其对扩展球菌（100％），茄形假单胞菌（95.2％），茎梭菌（95.1％）和交链孢菌（48.5％）具有抗真菌作用。此外，A。sativum和C. longa香精油混合物已显示出有希望的体内抗真菌活性，可控制番茄对扩张梭菌和stolonifer的感染。结论A. sativum和C. longa精油混合物可以用作天然食品防腐剂，并可以替代化学杀菌剂，以保护储存的番茄免受许多植物病原体的侵害。Longa精油的混合物已显示出有希望的体内抗真菌活性，可控制番茄对扩张性疟原虫和stolonifer的感染。结论A. sativum和C. longa精油混合物可以用作天然食品防腐剂，并可以替代化学杀菌剂，以保护储存的番茄免受许多植物病原体侵害。Longa精油的混合物已显示出有希望的体内抗真菌活性，可控制番茄对扩张性疟原虫和stolonifer的感染。结论A. sativum和C. longa精油混合物可以用作天然食品防腐剂，并可以替代化学杀菌剂，以保护储存的番茄免受许多植物病原体的侵害。