Natural control of Clavibacter michiganensis subsp. michiganensis by the use of lavender and basil essential oils

Tomato (Solanum lycopersicum L.), one the three most widely consumed vegetables worldwide, is affected by a disease called bacterial canker, caused by the phytopathogenic bacterium Clavibacter michiganensis subsp. michiganensis (Cmm). In search of efficient and sustainable control strategies, the go...

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Autores principales: Moglia, Hebe Sherina, Galdeano, Ernestina, Prieto, María Cecilia
Formato: Artículo revista
Lenguaje:Español
Publicado: Facultad de Ciencias Exactas y Naturales y Agrimensura 2025
Materias:
Bacterias fitopatógenas
Cancro bacteriano del tomate
Productos naturales
Phytopathogenic bacteria
Bacterial Canker of tomato
Natural products
Acceso en línea:https://revistas.unne.edu.ar/index.php/fce/article/view/8363
Aporte de:
Revistas UNNE - Universidad Nacional del Noroeste (UNNE) de Universidad Nacional del Nordeste
id I48-R154-article-8363
record_format ojs
spelling I48-R154-article-83632025-09-17T20:06:18Z Natural control of Clavibacter michiganensis subsp. michiganensis by the use of lavender and basil essential oils Control natural de Clavibacter michiganensis subsp. michiganensis mediante el uso de aceites esenciales de lavanda y albahaca Moglia, Hebe Sherina Galdeano, Ernestina Prieto, María Cecilia Bacterias fitopatógenas Cancro bacteriano del tomate Productos naturales Phytopathogenic bacteria Bacterial Canker of tomato Natural products Tomato (Solanum lycopersicum L.), one the three most widely consumed vegetables worldwide, is affected by a disease called bacterial canker, caused by the phytopathogenic bacterium Clavibacter michiganensis subsp. michiganensis (Cmm). In search of efficient and sustainable control strategies, the goal of this work was to evaluate the effect of lavender (Lavandula angustifolia Miller) and basil (Ocimum basilicum L.) essential oils (EOs) and their binary mixtures against the phytopathogenic bacterium Cmm. EOs were characterized by gas chromatography coupled with mass spectrometry. Antibacterial activity was first evaluated using the broth microdilution technique to obtain the minimum inhibitory concentration (MIC), and then the minimum bactericidal concentration (MBC) was also determined. Lavender EO was mainly composed by linalool, camphor, and eucalyptol, while basil EO by linalool, estragole and eucalyptol. Both EOs and their binary mixtures (rate 1:2 and 2:1), showed bacteriostatic and bactericidal activity against Cmm, where MIC and MBC values were 20 ml/l in all cases. These results demonstrated the effectiveness of both EOs and their mixtures against Cmm, highlighting their potential as promissory tools to control the bacterial canker of tomato. El tomate (Solanum lycopersicum L.) es una de las tres hortalizas más consumidas en el mundo. Este cultivo es afectado a nivel mundial por una enfermedad conocida como cancro bacteriano del tomate, producida por la bacteria fitopatógena Clavibacter michiganensis subsp. michiganensis (Cmm). En busca de estrategias de control eficaces y ambientalmente sostenibles, este trabajo tiene por objetivo estudiar el efecto de los aceites esenciales (AEs) de lavanda (Lavandula angustifolia Miller) y albahaca (Ocimum basilicum L.), y de sus mezclas binarias, sobre el crecimiento y viabilidad de Cmm bajo condiciones in vitro. Los AEs fueron caracterizados químicamente por medio de cromatografía gaseosa acoplada a espectrometría de masas. La actividad antibacteriana de los AEs se evaluó por medio de la técnica de microdilución en caldo para determinar la concentración inhibitoria mínima (CIM), y luego se determinó la concentración bactericida mínima (CBM). El AE de lavanda resultó compuesto principalmente por linalol, alcanfor y eucaliptol, mientras que el de albahaca resultó principalmente constituido por linalol, estragol y eucaliptol. Ambos AEs y sus combinaciones (en proporciones 1:2 y 2:1), tuvieron tanto actividad bacteriostática como bactericida contra Cmm, con valores de CIM y CBM iguales a 20 ml/l. Los resultados obtenidos permiten concluir que ambos AEs y sus combinaciones funcionan como antibacterianos efectivos contra Cmm, constituyendo herramientas promisorias para el control del cancro bacteriano del tomate.  Facultad de Ciencias Exactas y Naturales y Agrimensura 2025-09-08 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unne.edu.ar/index.php/fce/article/view/8363 10.30972/fac.3518363 FACENA; Vol. 35 Núm. 1 (2025); 101-115 1851-507X 0325-4216 spa https://revistas.unne.edu.ar/index.php/fce/article/view/8363/8235
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-154
container_title_str Revistas UNNE - Universidad Nacional del Noroeste (UNNE)
language Español
format Artículo revista
topic Bacterias fitopatógenas
Cancro bacteriano del tomate
Productos naturales
Phytopathogenic bacteria
Bacterial Canker of tomato
Natural products
spellingShingle Bacterias fitopatógenas
Cancro bacteriano del tomate
Productos naturales
Phytopathogenic bacteria
Bacterial Canker of tomato
Natural products
Moglia, Hebe Sherina
Galdeano, Ernestina
Prieto, María Cecilia
Natural control of Clavibacter michiganensis subsp. michiganensis by the use of lavender and basil essential oils
topic_facet Bacterias fitopatógenas
Cancro bacteriano del tomate
Productos naturales
Phytopathogenic bacteria
Bacterial Canker of tomato
Natural products
author Moglia, Hebe Sherina
Galdeano, Ernestina
Prieto, María Cecilia
author_facet Moglia, Hebe Sherina
Galdeano, Ernestina
Prieto, María Cecilia
author_sort Moglia, Hebe Sherina
title Natural control of Clavibacter michiganensis subsp. michiganensis by the use of lavender and basil essential oils
title_short Natural control of Clavibacter michiganensis subsp. michiganensis by the use of lavender and basil essential oils
title_full Natural control of Clavibacter michiganensis subsp. michiganensis by the use of lavender and basil essential oils
title_fullStr Natural control of Clavibacter michiganensis subsp. michiganensis by the use of lavender and basil essential oils
title_full_unstemmed Natural control of Clavibacter michiganensis subsp. michiganensis by the use of lavender and basil essential oils
title_sort natural control of clavibacter michiganensis subsp. michiganensis by the use of lavender and basil essential oils
description Tomato (Solanum lycopersicum L.), one the three most widely consumed vegetables worldwide, is affected by a disease called bacterial canker, caused by the phytopathogenic bacterium Clavibacter michiganensis subsp. michiganensis (Cmm). In search of efficient and sustainable control strategies, the goal of this work was to evaluate the effect of lavender (Lavandula angustifolia Miller) and basil (Ocimum basilicum L.) essential oils (EOs) and their binary mixtures against the phytopathogenic bacterium Cmm. EOs were characterized by gas chromatography coupled with mass spectrometry. Antibacterial activity was first evaluated using the broth microdilution technique to obtain the minimum inhibitory concentration (MIC), and then the minimum bactericidal concentration (MBC) was also determined. Lavender EO was mainly composed by linalool, camphor, and eucalyptol, while basil EO by linalool, estragole and eucalyptol. Both EOs and their binary mixtures (rate 1:2 and 2:1), showed bacteriostatic and bactericidal activity against Cmm, where MIC and MBC values were 20 ml/l in all cases. These results demonstrated the effectiveness of both EOs and their mixtures against Cmm, highlighting their potential as promissory tools to control the bacterial canker of tomato.
publisher Facultad de Ciencias Exactas y Naturales y Agrimensura
publishDate 2025
url https://revistas.unne.edu.ar/index.php/fce/article/view/8363
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