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RESEARCH PRODUCT

Phytotoxic effects of commercial essential oils on selected vegetable crops: Cucumber and tomato

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description

Abstract Essential oils of Origanum vulgare L., Rosmarinus officinalis L., Thymus mastichina L., Ocimum basilicum L., Melaleuca alternifolia Maiden & Betche ex Cheel, Eucalyptus globulus Labill., Gaultheria procumbens L. and Origanum majorana L., with herbicidal effects at different doses (0.125, 0.250, 0.50 and 1 μL/mL) were tested against Cucumis sativus L. and Solanum lycopersicum L., in order to ensure their harmlessness against these Mediterranean food crops. Oregano (carvacrol 60.42%) was the most damaging essential oil, exhibiting a dose-dependent phytotoxic activity against the seed germination and seedling growth of cucumber and tomato, whereas rosemary (1,8-cineole 24.95%, camphor 20.45% and α-pinene 16.70%) essential oil was the least injurious in cucumber and tomato seed germination. The cultivated vegetable crop cucumber was more resistant to tomato at all tested essential oils. Seedling growth studies showed that the radicle was more sensitive than the hypocotyl to the essential oils. In cucumber, only M. alternifolia essential oil significantly affected the hypocotyl growth of cucumber (34.61%) at the highest dose (1 μL/mL) assayed. Rosemary essential oil could be used as pre-emergent bioherbicide in the control of weeds affecting cucumber and tomato crops.