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Antifungal Effect of Oregano Essential Oil Against Penicillium expansum on Pyrus sinkiangensis

Summary

Oregano essential oil can effectively prevent blue mold rot in pears without compromising fruit quality. The oil works by damaging the fungal cell membrane, causing it to leak and die. Additionally, the treatment helps pears stay fresher longer by reducing water loss and maintaining firmness, while naturally boosting the fruit’s own defense systems against damage.

Background

Penicillium expansum causes significant blue mold decay in postharvest fruits, leading to economic losses and health risks from mycotoxin exposure. Synthetic fungicides raise concerns about environmental impact and fungal resistance development. Plant essential oils offer promising natural alternatives with broad-spectrum antimicrobial properties.

Objective

To investigate the antifungal mechanisms of oregano essential oil (OEO) against P. expansum and assess its effects on quality attributes of Pyrus sinkiangensis pears during postharvest storage.

Results

OEO exhibited MIC of 0.02% and MFC of 0.04% against P. expansum. Treatment disrupted fungal plasma membrane integrity, causing leakage of cellular components. OEO significantly reduced weight loss (18.6%), maintained firmness (up to 33.57% higher), preserved soluble-solid content (3% higher), and enhanced antioxidant enzyme activities (SOD 6.69% higher, CAT 24.83% higher) compared to control.

Conclusion

OEO demonstrates dual functionality as both antifungal agent and quality enhancer for postharvest pear management. The essential oil disrupts P. expansum through membrane damage while simultaneously preserving fruit quality and stimulating intrinsic antioxidant mechanisms. These findings support OEO as a viable natural alternative to synthetic fungicides in postharvest fruit preservation.
  • Published in:Journal of Fungi,
  • Study Type:Experimental Study,
  • Source: PMID: 39590672
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