Chemical composition of essential oils of three <i>Mentha</i> species and their antifungal activity against selected phytopathogenic and post-harvest fungi

The postharvest life of most fruit, vegetables and cereals is limited by fungal proliferation. chemical composition Mentha piperita, M. spicata suaveolens essential oils (EO), the antifungal activity against four pathogenic post-harvest fungi isolated from food, were herein investigated to evaluate their potential as natural food preservatives. EO obtained hydrodistillation aerial parts leaves, stems inflorescences (except for peppermint oil, which was purchased in a specialized store) submitted GC-MS GC-FID analysis. Regarding composition, carvone (41.1%) limonene (14.1%) major compounds spicata, menthol (47.0%) menthone (23.1%), well other derivatives (neomenthol -3.6%- menthofurane -3.7%-) piperitone oxide (40.2%) piperitenone (31.4%) suaveolens.Botryotinia fuckeliana sensitive fungus. three studied inhibited growth 92–100%. highest dose EO, 400 µg/mL, produced 100% MGI all fungi, except Fusarium oxysporum with 94.21%. can be considered develop low-risk enviro-friendly botanical biofungicide.