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Inhibitory effect and mechanism of action of Carvacrol as a promising natural food preservative against Fusarium acuminatum causing postharvest rot of garlic scapes (Allium sativum L)

Summary

Garlic scapes often rot quickly during storage due to fungal infections. This study found that carvacrol, a natural compound from oregano and thyme, effectively prevents this spoilage and extends shelf life. The research showed that carvacrol damages the fungal cells’ protective membranes, stopping the infection. Since carvacrol is already approved as safe for food use, it could become a practical, natural alternative to chemical preservatives.

Background

Postharvest rot of garlic scapes caused by fungal pathogens significantly reduces shelf life and quality during storage. Carvacrol, a natural phenolic monoterpene from essential oils of oregano and thyme, exhibits diverse biological activities including antifungal properties and has been recognized as safe by the FDA for food applications.

Objective

To investigate the inhibitory effects and mechanism of action of carvacrol against Fusarium acuminatum, the specific fungal pathogen responsible for postharvest rot in garlic scapes, using morphological, molecular, and omics-based approaches.

Results

Carvacrol significantly delayed postharvest rot symptoms with an EC50 value of 36.17 μg/L against Fusarium acuminatum. SEM observations revealed irreversible morphological alterations including hyphal deformation and rupture. Transcriptome and proteome analyses identified steroid biosynthesis and MAPK signaling pathways as primary targets, with downregulation of key enzymes affecting ergosterol synthesis and cell membrane integrity.

Conclusion

Carvacrol effectively inhibits Fusarium acuminatum growth through disruption of steroid biosynthesis and MAPK signaling pathways, compromising cell membrane integrity. The results support carvacrol as a promising natural food preservative for extending shelf life of garlic scapes and other postharvest produce.
  • Published in:Frontiers in Microbiology,
  • Study Type:Experimental Laboratory Study,
  • Source: PMID: 41001054, DOI: 10.3389/fmicb.2025.1637313
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