In vitro Suppression of Fusarium oxysporum f. sp. pisi-induced Wilt in Pea Using Essential Oils: A Sustainable Approach

Abstract

Pea (Pisum sativum L.) is an important rabi pulse crop cultivated for its nutritional and economic value. Fusarium wilt, caused by Fusarium oxysporum f. sp. pisi, is a major soil-borne disease that can reduce pea productivity under favourable environmental conditions. The continued use of synthetic fungicides raises concerns related to environmental safety, soil health and crop quality, supporting the need for safer disease-management options. This study evaluated the in vitro antifungal efficacy of neem oil and peppermint oil against F. oxysporum f. sp. pisi. The pathogen was isolated from wilt-infected pea plants, identified using cultural and morphological features and confirmed through pathogenicity testing. The antifungal activity of the oils was assessed by the poisoned food technique in a Completely Randomised Design with seven treatments and five replications. Neem oil and peppermint oil were tested at 0.1, 0.2 and 0.5 per cent concentrations, and radial mycelial growth and percentage inhibition over the control were recorded. Both essential oils significantly reduced mycelial growth compared with the untreated control. Peppermint oil at 0.5 per cent showed the highest inhibition of mycelial growth, at 76.48 per cent, followed by neem oil at 0.5 per cent, at 73.13 per cent. These findings indicate that peppermint oil and neem oil have antifungal potential against F. oxysporum f. sp. pisi under laboratory conditions and warrant further validation under pot and field conditions.