Vol. 84 No: 4

Title:
Control of Penicillium decay on citrus fruit using essential oil vapours of thyme or clove inside polyethylene and nano-clay polyethylene films

Authors:
M. YAHYAZADEH, R. ZARE, R. OMIDBAIGI, M. FAGHIH-NASIRI and M. ABBASI

pp: 403-409

Abstract:
The activity of some essential oils against the common citrus moulds, Penicillium digitatum and P. italicum, was evaluated through in vitro and in vivo experiments. Direct contact and vapour phase methods were used to test the anti-fungal activities of four essential oils. Thyme and clove oils inhibited the growth of P. digitatum and P. italicum completely when added to the culture medium at 600μl l^-1, or by using their volatiles at 24μl per 8 cm-diameter Petri dish. Sage and fennel oils did not show any inhibitory activity against either fungus. In in vivo experiments, direct contact using thyme or clove oil at 200, 400, or 600μl l^-1 at two temperatures (25ºC or 7ºC) had no inhibitory activity against either fungus. Conversely, in vapour phase experiments at 25ºC, thyme or clove oil at 100, 200, 400, or 800μl l^-1 applied to the outer surface of oranges in polyethylene film bags (HD00H and HD75L) effectively reduced both diseases. HD75L film (polyethylene with nano-clay particles) appeared to be more effective than HT00H film (polyethylene without nano-clay particles). However, a sensory evaluation experiment indicated that HD75L film altered the taste of fruit, substantially, compared to HD00H film and that this effect was correlated with oil concentration.

Full text: JHSB Subscribers     ISHS members & other users
(PDF 1252386 bytes)

Translate:

Go back to previous page