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Antifungal Activities of Essential Oils in Vapor Phase against Botrytis cinerea and Their Potential to Control Postharvest Strawberry Gray Mold
Essential oils (EOs) from aromatic plants seem to have the potential to control several fungal pathogens and food contaminants. Botrytis cinerea is the main strawberry fruit contaminant causing high losses during storage. Here, thirteen EOs applied in the vapor phase were evaluated for their potenti...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563059/ https://www.ncbi.nlm.nih.gov/pubmed/36230021 http://dx.doi.org/10.3390/foods11192945 |
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author | Tančinová, Dana Mašková, Zuzana Mendelová, Andrea Foltinová, Denisa Barboráková, Zuzana Medo, Juraj |
author_facet | Tančinová, Dana Mašková, Zuzana Mendelová, Andrea Foltinová, Denisa Barboráková, Zuzana Medo, Juraj |
author_sort | Tančinová, Dana |
collection | PubMed |
description | Essential oils (EOs) from aromatic plants seem to have the potential to control several fungal pathogens and food contaminants. Botrytis cinerea is the main strawberry fruit contaminant causing high losses during storage. Here, thirteen EOs applied in the vapor phase were evaluated for their potential to inhibit the growth of three different strains of B. cinerea isolated from strawberry fruits. Eight EOs (lemongrass, litsea, lavender, peppermint, mint, petitgrain, sage, and thyme) were able to completely inhibit the growth of B. cinerea for 7 days when applied at a concentration of 625 μL·L(−1). Four EOs with the lowest minimal inhibition concentrations (thyme, peppermint, lemongrass, and litsea) have been tested on strawberry fruits intentionally inoculated by B. cinerea. All four EOs showed high inhibition at a concentration of 250 or 500 μL·L(−1), but only peppermint EO was able to completely inhibit B. cinerea lesion development at a concentration of 125 μL·L(−1). The sensory evaluation of strawberries treated by EOs at a concentration 125 μL·L(−1) resulted in a statistically significant decrease in taste, aftertaste, aroma, and overall quality. Lemongrass and litsea EOs scored better than thyme and peppermint ones, thus forming two viable methods for B. cinerea suppression and the extension of packed strawberries’ shelf life. |
format | Online Article Text |
id | pubmed-9563059 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-95630592022-10-15 Antifungal Activities of Essential Oils in Vapor Phase against Botrytis cinerea and Their Potential to Control Postharvest Strawberry Gray Mold Tančinová, Dana Mašková, Zuzana Mendelová, Andrea Foltinová, Denisa Barboráková, Zuzana Medo, Juraj Foods Article Essential oils (EOs) from aromatic plants seem to have the potential to control several fungal pathogens and food contaminants. Botrytis cinerea is the main strawberry fruit contaminant causing high losses during storage. Here, thirteen EOs applied in the vapor phase were evaluated for their potential to inhibit the growth of three different strains of B. cinerea isolated from strawberry fruits. Eight EOs (lemongrass, litsea, lavender, peppermint, mint, petitgrain, sage, and thyme) were able to completely inhibit the growth of B. cinerea for 7 days when applied at a concentration of 625 μL·L(−1). Four EOs with the lowest minimal inhibition concentrations (thyme, peppermint, lemongrass, and litsea) have been tested on strawberry fruits intentionally inoculated by B. cinerea. All four EOs showed high inhibition at a concentration of 250 or 500 μL·L(−1), but only peppermint EO was able to completely inhibit B. cinerea lesion development at a concentration of 125 μL·L(−1). The sensory evaluation of strawberries treated by EOs at a concentration 125 μL·L(−1) resulted in a statistically significant decrease in taste, aftertaste, aroma, and overall quality. Lemongrass and litsea EOs scored better than thyme and peppermint ones, thus forming two viable methods for B. cinerea suppression and the extension of packed strawberries’ shelf life. MDPI 2022-09-21 /pmc/articles/PMC9563059/ /pubmed/36230021 http://dx.doi.org/10.3390/foods11192945 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Tančinová, Dana Mašková, Zuzana Mendelová, Andrea Foltinová, Denisa Barboráková, Zuzana Medo, Juraj Antifungal Activities of Essential Oils in Vapor Phase against Botrytis cinerea and Their Potential to Control Postharvest Strawberry Gray Mold |
title | Antifungal Activities of Essential Oils in Vapor Phase against Botrytis cinerea and Their Potential to Control Postharvest Strawberry Gray Mold |
title_full | Antifungal Activities of Essential Oils in Vapor Phase against Botrytis cinerea and Their Potential to Control Postharvest Strawberry Gray Mold |
title_fullStr | Antifungal Activities of Essential Oils in Vapor Phase against Botrytis cinerea and Their Potential to Control Postharvest Strawberry Gray Mold |
title_full_unstemmed | Antifungal Activities of Essential Oils in Vapor Phase against Botrytis cinerea and Their Potential to Control Postharvest Strawberry Gray Mold |
title_short | Antifungal Activities of Essential Oils in Vapor Phase against Botrytis cinerea and Their Potential to Control Postharvest Strawberry Gray Mold |
title_sort | antifungal activities of essential oils in vapor phase against botrytis cinerea and their potential to control postharvest strawberry gray mold |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563059/ https://www.ncbi.nlm.nih.gov/pubmed/36230021 http://dx.doi.org/10.3390/foods11192945 |
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