Évaluation antifongique de l’huile essentielle de Rosmarinus officinalis contre Fusarium sp agent causal de fusariose de la Tomate

Abstract

This study aims to evaluate the antifungal activity of rosemary essential oil (Rosmarinus officinalis) as well as its effect on tomato preservation. The antifungal activity of the essential oil was assessed through in vitro assays using well and disc diffusion methods against Fusarium sp. and Candida sp.. In vivo experiments were also conducted on tomato plants infected with Fusarium oxysporum, as well as on fruits stored at room temperature and at 4 °C. The results showed that rosemary essential oil exhibits concentration-dependent antifungal activity. Fusarium sp. was more sensitive than Candida sp., with a maximum inhibition zone of 7.5 cm obtained by the disc diffusion method at 100% concentration. In vivo tests on tomato plants indicated that 50% concentration provided the best balance between antifungal efficacy and plant tolerance, significantly reducing symptom development throughout the observation period, whereas 100% concentration exhibited phototoxic effects. Regarding fruit preservation, the combination of essential oil and cold storage (4 °C) produced the best results by reducing fungal growth and extending tomato shelf life. In conclusion, Rosmarinus officinalis essential oil shows strong potential as a natural antifungal agent against Fusarium oxysporum and as a bio preservation method for postharvest tomatoes, representing a promising eco-friendly alternative for crop protection.