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The essential oil from  Curcuma longa  L. was analysed by GC/MS. The major components of the oil were ar-turmerone (33.2%),   α  -turmerone (23.5%) and   β  -turmerone (22.7%). The antifungal activities of the oil were studied with regard to  Aspergillus flavus  growth inhibition and altered morphology, as preliminary studies indicated that the essential oil from  C. longa  inhibited  Aspergillus flavus  Link aflatoxin production. The concentration of essential oil in the culture media ranged from 0.01% to 5.0% v/v, and the concentration of curcumin was 0.01–0.5% v/v. The effects on sporulation, spore viability, and fungal morphology were determined. The essential oil exhibited stronger antifungal activity than curcumin on  A. flavus . The essential oil reduced the fungal growth in a concentration-dependent manner.  A. flavus  growth rate was reduced by  C. longa  essential oil at 0.10%, and this inhibition effect was more efficient in concentrations above 0.50%. Germination and sporulation were 100% inhibited in 0.5% oil. Scanning electron microscopy (SEM) of  A. flavus  exposed to oil showed damage to hyphae membranes and conidiophores. Because the fungus is a plant pathogen and aflatoxin producer,  C. longa  essential oil may be used in the management of host plants.

The Inhibitory Effects ofCurcuma longaL. Essential Oil and Curcumin onAspergillus flavusLink Growth and Morphology