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In Vitro Control of Post-Harvest Fruit Rot Fungi by Some Plant Essential Oil Components

Summary

This research investigated how natural compounds found in essential oils from common Mediterranean herbs could be used to prevent fruit spoilage. The study found that certain natural compounds, particularly citral, carvacrol, and thymol, were effective at stopping the growth of fungi that cause fruits to rot after harvest. This discovery has important implications for food preservation and reducing chemical fungicide use. Impacts on everyday life: • Could lead to more natural food preservatives that extend shelf life of fruits • May reduce harmful chemical residues on foods we consume • Could help decrease food waste by preventing spoilage • Offers safer alternatives for organic food preservation • Could reduce environmental impact of synthetic fungicides

Background

Plant pathogens, particularly fungi, can cause significant economic damage to plant products and post-harvest fruits. While synthetic fungicides have been effective in controlling these diseases, their continued use has led to environmental problems, pesticide resistance, and food safety concerns. This has created a need for alternative, natural control methods.

Objective

To evaluate the antifungal activity of eight main components found in essential oils from Mediterranean aromatic plants (Verbena officinalis, Thymus vulgaris and Origanum vulgare) against five post-harvest fruit decay pathogens: Botrytis cinerea, Penicillium italicum, P. expansum, Phytophthora citrophthora and Rhizopus stolonifer.

Results

Citral exhibited fungicidal action against P. citrophthora. Carvacrol and thymol showed fungistatic activity against P. citrophthora and R. stolonifer. Citral and carvacrol at 250 ppm, and thymol at 150 and 250 ppm stopped B. cinerea growth. Thymol demonstrated both fungistatic and fungicidal action against P. italicum. P. expansum growth was inhibited by 250 ppm of thymol and carvacrol.

Conclusion

Several essential oil components, particularly carvacrol, citral and thymol, showed promising antifungal activity at low concentrations and could potentially be used as natural preservatives for fruits and foodstuffs. These compounds offer a safer alternative to synthetic fungicides while helping extend the shelf life of agricultural products.
  • Published in:International Journal of Molecular Sciences,
  • Study Type:In Vitro Study,
  • Source: 10.3390/ijms13022290
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