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The objective of this study was to evaluate the antifungal activity of essential oil (EO) of  Eucalyptus camaldulensis  Dehnh. against five  Fusarium  spp. commonly associated with maize. The essential oil had been extracted by steam distillation in a modified Clevenger-type apparatus from leaves of  E. camaldulensis  and their chemical composition characterized by gas chromatography mass spectrometry. Poisoned food technique was used to determine the percentage inhibition of mycelial growth, minimum inhibitory concentration, and minimum fungicidal concentration of the EO on the test pathogens. Antifungal activity of different concentrations of the EO was evaluated using disc diffusion method. The most abundant compounds identified in the EO were 1,8-cineole (16.2%),  α -pinene (15.6%),  α -phellandrene (10.0%), and p-cymene (8.1%). The EO produced complete mycelial growth inhibition in all the test pathogens at a concentration of 7-8  μ L/mL after five days of incubation. The minimum inhibitory concentration and minimum fungicidal concentration of the EO on the test fungi were in the range of 7-8  μ L/mL and 8–10  μ L/mL, respectively. These findings confirm the fungicidal properties of  E. camaldulensis  essential oils and their potential use in the management of economically important  Fusarium  spp. and as possible alternatives to synthetic fungicides.

Antifungal Activity of Essential Oil ofEucalyptus camaldulensisDehnh. against SelectedFusariumspp.