The Use of Essential Oils from Thyme, Sage and Peppermint against .

The spp. is a significant strawberry pathogen causing yield losses of up to 50%. The most common method to control plant diseases is through the use of chemical fungicides. The findings of plants antimicrobial activities, low toxicity, and biodegradability of essential oils (EO), make them suitable for biological protection against fungal pathogens. The aim is to evaluate the inhibition of by thyme, sage, and peppermint EO in vitro on detached strawberry leaves and determine EO chemical composition. Our results revealed that the dominant compound of thyme was thymol 41.35%, peppermint: menthone 44.56%, sage: α,β-thujone 34.45%, and camphor: 20.46%. Thyme EO inhibited completely above 200 μL L concentration in vitro. Peppermint and sage EO reduced mycelial growth of . In addition, in vitro, results are promising for biological control. The detached strawberry leaves experiments showed that disease reduction 4 days after inoculation was 15.8% at 1000 μL L of peppermint EO and 5.3% at 800 μL L of thyme compared with control. Our findings could potentially help to manage ; however, the detached strawberry leaves assay showed that EO efficacy was relatively low on tested concentrations and should be increased.