Antifungal Activities of the Essential Oils on Post-harvest Disease Agent Penicillium digitatum

ABSTRACT Green mould rot is important post-harvest fungal disease of citrus. It is caused by Penicillium digitatum. To study the detection of fungal infection in citrus fruit by X-ray scanning technique, the spore suspension of Penicillium digitatum was inoculated by sterilized disposable syringe in citrus fruit in aseptic condition. Healthy citrus without inoculation was treated as control. Infection of green mould rot was detected by X-ray scanning nondestructive technology.Key words: Penicillium digitatum, Citrus, X-ray scanning, Post-harvest disease.

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Chemical Composition and Antifungal Activities of Essential Oils ofSatureja thymbraL. andSalvia pomiferassp.calycina(Sm.) Hayek

Journal of Essential Oil Research ◽

10.1080/10412905.2006.9699404 ◽

2006 ◽

Vol 18 (1) ◽

pp. 115-117 ◽

Cited By ~ 21

Author(s):

Jasmina Glamočlija ◽

Marina Soković ◽

Jelena Vukojević ◽

Ivanka Milenković ◽

L. J.L.D. Van Griensven

Keyword(s):

Chemical Composition ◽

Essential Oils ◽

Antifungal Activities

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Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/s1981-67232012005000027 ◽

2012 ◽

Vol 15 (4) ◽

pp. 333-342 ◽

Cited By ~ 26

Author(s):

Paula Judith Perez Espitia ◽

Nilda de Fátima Ferreira Soares ◽

Laura Costa Moreira Botti ◽

Nathália Ramos de Melo ◽

Olinto Liparini Pereira ◽

...

Keyword(s):

Essential Oils ◽

Physicochemical Parameters ◽

Phytopathogenic Fungi ◽

Soluble Solids ◽

Postharvest Diseases ◽

Packaging System ◽

Antimicrobial Packaging ◽

Post Harvest ◽

Lemon Grass

Rot and damage caused by post-harvest phytopathogenic fungi affect fruit quality. Essential oils (EO) are considered as an alternative to fungicides. Postharvest diseases of fruits may also be controlled by the bagging approach and the use of antimicrobial packaging. Based on the beneficial properties of EO and the concepts of bagging and antimicrobial packaging, this study aimed to develop sachets containing EO to be used as part of an antimicrobial packaging system. The activities of oregano, cinnamon and lemon grass EO were evaluated testing the sachets in vitro against the phytopathogenic fungi Alternaria alternata, Fusarium semitectum, Lasiodiplodia theobromae and Rhizopus stolonifer. The effects of the sachets on the microbiological and physicochemical parameters of post-harvest papaya were also evaluated. Both pure and sachet-incorporated EO showed antifungal activity in vitro against all tested fungi. For papaya, sachets containing cinnamon, oregano and lemon grass showed a significant reduction in the growth of mesophilic aerobic bacteria, yeasts and mould, with the cinnamon sachet causing the greatest reduction in microorganisms at the end of the storage time. Physicochemical parameters of papaya, such as weight loss, colour, firmness, total soluble solids/titratable acidity ratio and pH were not significantly altered by the presence of EO sachets, thus not affecting the natural ripening process of the papaya.

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Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1483 ◽

2021 ◽

Vol 15 ◽

pp. 210-217

Author(s):

Veronika Valková ◽

Hana Ďúranová ◽

Lucia Galovičová ◽

Eva Ivanišová ◽

Miroslava Kačániová

Keyword(s):

Growth Inhibition ◽

Essential Oils ◽

Vapor Phase ◽

Mycelial Growth ◽

Antioxidant Activities ◽

Colony Growth ◽

Promising Alternative ◽

Antifungal Activities ◽

In Situ Conditions ◽

Dpph Method

The current study aimed to investigate antifungal activities of two commercially available essential oils (EOs), specifically Tea tree oil (Melaleuca alternifolia; TTEO) and St. John's wort oil (Hypericum perforatum; HPEO) against three Penicillium (P.) species: P. citrinum, P. expansum, and P. crustosum in in situ conditions. For this purpose, EOs were applied in the vapor phase to determine the growth inhibition of fungi artificially inoculated on sliced bread. Changes in colony growth rate were evaluated as markers for the mycelial growth inhibition (MGI) effect of the EOs. The antioxidant activities of the EOs were evaluated using the DPPH method. The moisture content (MC) and water activity (aw) of bread as a substrate for fungal growth were also measured. From the DPPH assay, we have found that both EOs (TTEO, HPEO) exhibited strong antioxidant activity (64.94 ±7.34%; 70.36 ±1.57%, respectively). The values for bread MC and aw were 43.01 ±0.341% and 0.947 ±0.006, respectively. Our results suggest that HPEO is the only weak inhibitor of P. citrinum and P. crustosum colony growths. Also, the highest concentrations of TTEO display only the weak capability of mycelial growth inhibition of P. citrinum and P. crustosum. By contrast, the colony growth of P. expansum was enhanced by both EOs at all levels used. In conclusion, the application of both EOs in the vapor phase against selected Penicillium species seems not to be a promising alternative to chemical inhibitors used for bread preservation.

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Developing Penicillium digitatum Management Strategies on Post-Harvest Citrus Fruits with Metabolic Components and Colonization of Bacillus subtilis L1-21

Journal of Fungi ◽

10.3390/jof8010080 ◽

2022 ◽

Vol 8 (1) ◽

pp. 80

Author(s):

Yongmei Li ◽

Mengyuan Xia ◽

Pengbo He ◽

Qiaoming Yang ◽

Yixin Wu ◽

...

Keyword(s):

Bacillus Subtilis ◽

Culture Filtrate ◽

Management Strategies ◽

Citrus Fruit ◽

Inhibition Zone ◽

Penicillium Digitatum ◽

Antifungal Compounds ◽

Fruit Peel ◽

Post Harvest

Citrus is among the most important plants in the fruit industry severely infected with pathogens. Citrus green mold caused by Penicillium digitatum is one of the most devastating diseases during post-harvest stages of citrus fruit. In this study, a potential endophyte Bacillus subtilis L1-21, isolated from healthy citrus plants, was assessed for its biocontrol activity against the pathogen P. digitatum. Based on an in vitro crosstalk assay, we suggested that B. subtilis L1-21 inhibits the pathogen with an inhibition zone of 3.51 ± 0.08 cm. Biocontrol efficacy was highest for the fermented culture filtrate of B. subtilis L1-21. Additionally, using GC-MS analysis, 13 compounds were detected in the extract of this endophyte. The culture filtrate in Landy medium could enlarge and deform pathogen spores and prevent them from developing into normal mycelium. Accordingly, the Landy culture filtrate of B. subtilis L1-21 was stable in the temperature range of 4–90 °C and pH of 3–11. Further, MALDI-TOF-MS for B. subtilis L1-21 detected surfactin, fengycin, bacillaene and bacilysin as potential antifungal compounds. GFP-tagged B. subtilis L1-21 easily colonized in citrus fruit peel and pulp, suggesting its role in eliminating the fungal pathogen. Altogether, it is highly expected that the production of antifungal compounds, and the colonization potential of B. subtilis L1-21 are required against the post-harvest P. digitatum pathogen on citrus fruit.

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