Abstract
This study evaluated the efficacy of essential oils (EOs) for the postharvest management of anthracnose caused by Colletotrichum gloeosporioides in mango. EOs from Cinnamon (Cinnamomum zeylanicum), Oregano (Origanum vulgare), Rosemary (Salvia rosmarinus), and Black pepper (Piper nigrum) were chemically characterized using gas chromatography-mass spectrometry (GC-MS). The main compounds identified included eugenol, methyl eugenol, carvacrol, and eucalyptol, all recognized for their antifungal and antioxidant properties. In vitro assays showed that cinnamon and black pepper EOs significantly inhibited mycelial growth of C. gloeosporioides at all tested concentrations, whereas rosemary EO exhibited lower efficacy. In vivo experiments confirmed that all tested EOs significantly reduced disease severity in mango fruits compared to the control. Overall, the antifungal activity of EOs was dose-dependent and strongly influenced by their chemical complexity and synergistic interactions among major and minor components. These findings highlight the relevance of oxygenated monoterpenes, hydrocarbon monoterpenes, and sesquiterpenes as candidate groups for developing sustainable alternatives for the control of C. gloeosporioides in mango production.