Volatile compounds are ubiquitous in plants, giving fruits their characteristic aroma and flavor. There is increasing evidence that these compounds can protect plants from pathogenic organisms. In this trial ≈25 volatile compounds were tested for efficacy against Monilinia fructicola and Penicillium expansum. Both in vitro tests on agar plugs of actively growing pathogens and in situ tests on inoculated stone fruits and pears were conducted. The volatile compounds were grouped into three categories based upon fungicidal activity in vitro: highly effective (fungicidal concentration ≤100 M), moderately effective (fungicidal concentration between 100–200 M) and ineffective (fungicidal concentration >200 M). Highly effective compounds included: acetaldehyde, citral, 2-ethyl-1-hexanol, 2,exadienal, E-2-hexenal, 4-hexen-3-one, linalool, (E,E)2,4-nonadienal, E-2-nonenal, E-3-none-2-one, salicylaldehyde, and valeraldehyde. Moderately effective compounds included: (E,Z) 2,6-nonadienal, propionaldehyde, terpinene, butyl acetate, E-cinnamaldehde, hexanal, E-2-hexen-1-ol, Z-3-hexen-1-ol and isoamyl acetate. Ineffective compounds included: butyrolactone, ethanol, ethyl acetate, and methyl acetate. Effectiveness of the compounds varied with both strain and type of microorganism tested. Concentraions required for effective control were much higher when the compounds were tested on inoculated fruit. Phytotoxicity was a problem with some compounds.
Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread
