Formulation and antifungal evaluation of an emulsified Piper macedoi essential oil for the control of banana anthracnose

Abstract Anthracnose, a major postharvest disease in bananas, impacts economic and nutritional production. Secondary metabolites offer a biotechnological solution to reduce the incidence of phytopathogens and extend storage protection. This study focused on the extraction and characterization of Piper macedoi Yunk essential oil (EORPM) from roots and of aqueous extract (AELPM) from leaves, and on the development of a stable oil-in-water emulsion. EORPM was extracted by hydrodistillation and analyzed by gas chromatography, revealing dillapiol (53.9%) and myristicin (29.9%) as the major components. AELPM, freeze-dried and chemically characterized, contains tannins, flavanols, flavonones, triterpenoids, and saponins. The emulsified EORPM showed strong inhibitory activity against Colletotrichum musae , halting mycelium development at 1.25 µL/mL and conidia germination at 0.275 µL/mL. It demonstrated fungistatic properties without causing phytotoxicity. AELPM inhibited mycelial growth (45.0 mg/mL). When applied to bananas, emulsified EORPM reduced anthracnose severity at concentrations of 3.0–5.0 µL/mL, effectively prolonging shelf life. This botanical fungicide can be an option for postharvest banana protection, demonstrating efficacy without phytotoxicity. Further studies are required to better define its applicability in agricultural management.