Abstract

The present study aims for quantitative analysis of citronella essential oil followed by its antifungal evaluation on maize fungi. GC/MS analysis of Cymbopogon nardus essential oil indicated the presence of citronellal (22.15 %), citronellol (16.34 %), and geraniol (11.16 %) as major constituents. Saponification value, acid value and moisture content were 139.15 mg/g, 2.1 mg/g and 20 %, respectively. The essential oil and its isolated compounds were tested for their antifungal potential against Fusarium verticillioides and Dreschlera maydis using the Poisoned food technique. C. nardus essential oil markedly suppressed the growth of F. verticillioides and D. maydis with ED₅₀ values 0.095 and 0.098 mg/ml, respectively and was comparable to synthetic fungicide. The essential oil provides a great scope to be used as a natural eco-friendly fungicide for the control of maize fungi.

摘要

本研究旨在定量分析香茅精油，然后对玉米真菌进行抗真菌评估。香茅精油的GC/MS 分析表明存在香茅醛 (22.15%)、香茅醇 (16.34%) 和香叶醇 (11.16%) 作为主要成分。皂化值、酸值和水分含量分别为139.15mg/g、2.1mg/g和20%。使用中毒食物技术测试了精油及其分离的化合物对轮枝镰刀菌和玉米螟的抗真菌潜力。C. nardus精油显着抑制F. verticillioides和D. maydis与 ED的生长₅₀值分别为 0.095 和 0.098 毫克/毫升，与合成杀菌剂相当。该精油为控制玉米真菌的天然环保杀菌剂提供了广阔的应用范围。