Suppressive effect of some essential oils on controlling basal rot disease and Biochemistry of garlic cloves

Garlic plant were attacked by basal rot disease caused by Fusarium oxysporum (Schlecht) . Five isolates were used for pathogenicity test all tested isolates caused high percentage disease severity and disease incidence compared with the control. The highest infected isolates, isolate No 3 followed by isolate No 2 caused by Fusarium oxysporum caused basal rot of under greenhouse conditions. Evaluated chemical analysis of healthy dry cloves and dry disease cloves revealed that low carbohydrate, sugar, phenols, flavonoids and sculphure in healthy dry cloves than in disease dry cloves. Three essential oils namely jojoba (Simmondsia chinensis) mint (Mentha viridis) and clove (Dianthus caryophllus) at different three concentrations (5%, 10% and 15%) in vitro and in vivo this results indicted in vitro all essential oils reduced linear growth of the tested Fungi compared with the control essential oil jojoba (Simmondsia chinensis) gave 23.33 the highest effect, followed by mint (Mentha viridis) 31.00 and clove (Dianthus caryophllus) 58.33 concentration of 15% the highest inhibited of the linear growth of fungi in vitro.