@article{article_1749653, title={Determination of Chemical Components in Different Essential Oils and Their In Vitro Antifungal Effects on Wet Bubble Disease (Mycogone perniciosa) in Cultivated Mushroom (Agaricus bisporus)}, journal={Uluslararası Gıda Tarım ve Hayvan Bilimleri Dergisi}, volume={5}, pages={11–25}, year={2025}, author={Basım, Esin}, keywords={Agaricus bisporus, Essensiyal Yağlar, GC-MS, Mycogone perniciosa}, abstract={The chemical components of the essential oils (EOs) from cumin (Cuminum cyminum L.), laurel (Laurus nobilis L.), oregano (Oreganum vulgare L.), and thyme (Thymbra spicata L.), which are used as spices, were determined through GC-MS analysis. These EOs were tested in vitro for their antifungal effects against Mycogone perniciosa, the causal agent of wet bubble disease in cultivated mushrooms (Agaricus bisporus (Lange) Sing.). The antifungal effects of various doses (1, 5, 10, 20, 30, 40, 50, 100, 200, 300, 400, 500, 1000 ppm) of the essential oils from cumin, laurel, oregano, and thyme were examined in vitro to assess their inhibition of M. perniciosa mycelial growth. Sterile deionized water served as the control. A 5 mm diameter disc, taken with a cork borer from the colony edge of the 7-day-old pathogen fungus, was placed on Potato Dextrose Agar (PDA) medium. Different doses of the essential oils were added to the center of the petri dish lid. The dishes were wrapped with parafilm, inverted, and incubated at 27°C. Notably, the lower doses (100 ppm of thyme oil and 200 ppm of oregano oil) resulted in 100% inhibition of M. perniciosa mycelial growth. The antifungal effects of cumin and laurel oils varied depending on the doses used. Overall, the essential oils of cumin, laurel, oregano, and thyme show potential as natural control agents against the wet bubble disease pathogen, M. perniciosa. Further research on the practical application of these oils in direct cultivation of mushrooms is needed to explore their full potential.}, number={2}, publisher={Bingöl Üniversitesi}