Carvacrol como alternativa sustentável para conservação de milho frente a fungos do gênero Fusarium.

Abstract

The fungi are involved in several infectious processes in food; causing losses and poisoning problems for consumers. The gender Fusarium come up with important Phytopathogens species and these are between the main producers of mycotoxins; therefore, are needed studies that look for ways of the growth control to these organisms. One of them stands out the use of natural products as the terpenes with potential activity antifungal against contaminated fungi of aliments for example the Carvacrol. The present study investigated an antifungal activity of the carvacrol against fungal strains of Fusarium oxysporum and Fusarium graminearum, determining the minimum inhibitory concentration (MIC) by microdilution and minimal fungicidal concentration (MFC), looking their interferences on mycelial growth (Radial mycelial growth) and conidiogenesis. Lastly, the protective effect of carvacrol was analyzed in trials of the infection in corn grains. The carvacrol succeeded in inhibiting the growth in 100% of the tested strains concentrations that ranging from 32 to 128 μg/ml. The strains F. graminearum 02, 03, and 04 were more sensible with CIM of 32 μg/ml. The CFM with 128 μg/ml was capable to cause the death of 37,5% of the strains analyzed. The carvacrol in the concentrations of 1/2CIM and CIM significantly inhibited the production of mycelium, conidiogenesis and germination of conidia of the strains Fusarium oxysporum 01 and Fusarium graminearum 02. The corn grains stored in canned carvacrol in the concentrations of CIM and CIMx2 don’t presented apparent infection. After these results, is noted that the carvacrol has a promising antifungal potential and is suggested that in the future can be used in canned food as a sustainable alternative.