Effects of antifungal activity of essential oils, salts and antioxidants acids on pathogenic fungi and their application methods for controlling postharvest diseases in banana fruits

In vitro clove essential oil (1.0%), sodium carbonate (2.0%) and sorbic, salycilic and propinic acids (0.5%) completely (100%) inhibited mycelial linear growth of Colletotrichum musae and Fusarium moniliforme, which is the cause of postharvest diseases in banana fruits. In vivo different application methods, that is, spray, soaking and dusting were tested on crown rot, neck rot, finger rot and flower end rot under artificial infestation with causal pathogens. Soaking method significantly reduced major postharvest diseases incidence in banana fruits than spray and dusting treatments. Soaking banana fruits in clove suspension (2%) and sodium carbonate (4.0%) was the best treatment that completely inhibited (100%) crown rot and flower end rot diseases and significantly reduced finger rot and neck rot diseases. So, clove oil and sodium carbonate were the most promising agents for controlling major postharvest diseases of banana fruits as eco-friendly and alternative synthetic fungicides.