Abstract
This study evaluated the antifungal potential of essential oils (EOs): oregano (Origanum vulgare), rosemary (Salvia rosmarinus), clove (Syzygium aromaticum), thyme (Thymus vulgaris), cinnamon (Cinnamomum verum), and basil (Ocimum basilicum). These oils were tested against fungi isolated from banana peels (Musa paradisiaca). The fungi tested were identified through macroscopic and microscopic analyses and DNA sequencing, after being isolated in potato dextrose agar (PDA) medium modified with 0.05% chloramphenicol. Subsequently, the antifungal properties of the tested essential oils were evaluated in vitro at concentrations of 200, 400, 600, 800, and 1000 ppm prepared in a 0.05% Tween 80 solution. Cinnamon EOs showed the highest antifungal activity, significantly inhibiting the growth of pathogens at a concentration of 400 ppm. Other EOs showed moderate effects at higher concentrations: rosemary inhibited fungal growth at 600 ppm, oregano at 800 ppm, and clove at 1000 ppm. These findings highlight the potential of EOs as eco-friendly alternatives to synthetic fungicides, contributing to the development of sustainable agricultural practices and the post-harvest management of bananas. It is recommended to conduct future research to assess the economic viability and practical impacts of large-scale applications.