Evaluation of antifungal effects of essential oil Savory, Cinnamon and Fennel on the growth of three species of plant pathogenic fungi in vitro

Herbal extracts are used to control pathogens, due to their antimicrobial and antioxidant properties of secondary metabolites. In this regard, antifungal effect of Satureja Bachtiarica Bunge., Foeniculum vulgar mill. and Cinamomum zeylancium Nees. on the growth of three important species of plant pathogenic fungi including, Fusarium oxysporum, Fusarium solani, and Pyrenephora graminea, was studied in this research. After drying the plants in the shade, essential oils were isolated through the steam distillation method using Clevenger. Antifungal effects of above-mentioned essential oils in concentrations of 100, 200, 300 and 400 ppm was investigated under laboratory conditions revealed that the essence showed inhibitory effects on tested fungi. The best concentration for full stop growing F. oxysporum, F. solani is 400 ppm at all essences, and observed Inhibition of mycelial growth of P. graminea by Cinnamon essential oil at all concentrations, Whereas concentrations of 300 and 400 ppm of Savory, leads to have been complete inhibition of P. graminea fungal mycelium growth. The results showed all three plant essential oils play an important role in controlling fungal pathogens and they can be used for biological control.