Grasas y Aceites, Vol 51, No 4 (2000)

Inhibitory effect of some spice essential oils on Penicillium digitatum causing postharvest rot in citrus


https://doi.org/10.3989/gya.2000.v51.i4.417

Fahri Yigit
Department of Plant Protection, Faculty of Agriculture, Selçuk University, Konya, Turkey

Musa Özcan
Department of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, Turkey

Attila Akgül
Department of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, Turkey

Abstract


In this study to control blue mould caused by Penicillium digitatum, essential oil of cumin was applied with filter paper discs of 6 mm diameter which were soaked in 0,04 ml oil and vapour effect inhibited completely mycelial growth and spore germination of pathogen in vitro. When filter paper discs soaked in essential oils of black thyme, dill, coriander and rosemary were placed on the culture medium (PDA), they had no effect on the mycelial growth. Their vapour effect inhibited mycelial growth of pathogen 85.8%, 82.8%, 80% and 71.4% respectively. Dill and rosemary oils also prevented mycelial colour.

Keywords


Citrus; Essential oil; Inhibition; Penicillium digitatum; Rot

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