Phytotoxic Effect of the Essential Oils of Rosmarinus officinalis L. on the Development of Lactuca sativa L. Under Greenhouse

Amal Fennane, Chaïmae Raïs, Khadija Boukili, Lahsen El Ghadraoui

Abstract


Lettuce, Lactuca sativa L., is a vegetable consumed fresh or after industrial processing. It's cultivation faces several constraints, mainly plant pathogenic fungi. To fight these atacks, chemical method remain the most used despite its bad effects on humans and environment. The present work seeks to find a new method for antifungal treatment. We use the essential oil (EO) of Rosmarinus officinalis L. and two widely used chemical fungicides essentially based on mancozeb and azoxytrobine to assess their impact on growth and physiology of the plant. The cultivation of lettuce was conducted under greenhouse. 25 days after the sowing date, weakly treatment with products at different doses has been applied until the harvest. Meanwhile control plants were grown under the same conditions and without fungicide treatment, nor EO. Throughout  this study, we monitored the physiological and biochemical parameters relating to the dry biomass of the plant’s different parts, the level of chlorophyll and the leaf surface.The results show that the treated plants have a positive response for most biological parameters studied and had significantly increased total biomass compared to its control counterparts. The azoxytrobine has no effect on the same parameters; Rosmarinus officinalis has double avantage by improving the performance of lettuce crops without harming the environment.


Keywords


Lactuca sativa L.; Rosmarinus officinalis L.; Phytotoxicity; Antifungal Treatment; Fungicides; Environment

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