The chemical composition of Essential Oils and was determined, and their activity against important phytopathogenic and post-harvest fungi was studied, to evaluate their potential as natural food preservatives. The major compounds were carvacrol (24.0%), γ-terpinene (15.9%) and p-cymene (14.2%) in , and piperitenone oxide (52.7%) and piperitone oxide (23.5%) in . EOs were tested on , , , , , and . demonstrated excellent results. At 300 μg mL the growth of all fungi was inhibited with 100% mycelial growth inhibition (MGI), except for (92%). was less effective, and its best result was against (100% MGI) at 400 and 300 μg mL. EO was selected for antifungal tests in Cherry tomatoes and kaki "Persimmon" against . The EO biofilm reduced post-harvest fungi development. In tomato, it inhibited up to 90% after 20 days. Necrosis did not occur for 2 months in the persimmon fruits. EO is an effective non-toxic preservative that can be considered to develop a botanical and enviro-friendly low-risk biofungicide.
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| http://dx.doi.org/10.1016/j.crfs.2019.11.005 | DOI Listing |
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