and Antifungal Activity of Clove () and Pepper ( L.) Essential Oils and Functional Extracts Against and in Tomato ( L.).

In this study, hydrodistillation was used to obtain essential oils (EOs) from pepper ( L.) and clove () and co-hydrodistillation (addition of fatty acid ethyl esters as extraction co-solvents) was used to obtain functional extracts (FEs). Antifungal activity of EOs and FEs was evaluated by determination of minimum inhibitory concentration (MIC) against and The results showed that pepper () and clove () essential oils and their functional extracts are effective at concentrations from 400 to 500 ppm after 10 days of culturing.