Mango (Mangifera indica L) is an important fruit crop in tropical and subtropical countries of the world and mango anthracnose disease is one of the major constraints to production and productivity of mango fruit world wide as well as in Ethiopia. Now a day, researchers are concentrating on the application of essential oils in the post-harvest preservation of the mango fruits due to their organic, safe and effective controlling nature. In such studies determination of the effective concentration of essential oil for the effective anti-microbial nature against the pathogenic fungi is very important. The objective of this study was to investigate the effect of ginger and cinnamon essential oils concentrations on mango anthracnose disease causing fungi. In the present study anthracnose affected mango fruits were collected from the field and the pathogenic fungi was isolated, identified and purified scientifically. Further, in-vitro studies were conducted with the three different concentration levels of each type of essential oils, 0.025, 0.050, 0.075% cinnamons and 0.15, 0.30, and 0.45% ginger and the control (distilled water). In the study we successfully isolated the responsible fungi for the anthracnose disease. The cinnamons and gingers essential oils at 0.075% and 0.045% respectively, were found to be highly effective on the fungal pathogen causing anthracnose disease on mango and can be recommended for the post harvest treatment of mango.
