Carvacrol Treatment Reduces Decay and Maintains the Postharvest Quality of Red Grape Fruits ( L.) Inoculated with .

In this study, we isolated and identified pathogenic fungi from the naturally occurring fruits of red grapes, studied their biological characteristics, screened fifteen essential oil components to find the best natural antibacterial agent with the strongest inhibitory effect, and then compared the incidence of postharvest diseases and storage potential of red grapes treated with two concentrations (0.5 /) of essential oil components (inoculated with pathogenic fungi) during storage for 12 d at room temperature. In our research, was the primary pathogenic fungus of red grapes. Specifically, red grapes became infected which caused diseases, regardless of whether they were inoculated with in an injured or uninjured state. Our findings demonstrated that the following conditions were ideal for mycelial development and spore germination: BSA medium, D-maltose, ammonium nitrate, 28 °C, pH 6, and exposure to light. For the best spore production, OA medium, mannitol, urea, 34 °C, pH 9, and dark conditions were advised. Furthermore, with an value of 36.71 μg/mL, carvacrol demonstrated the highest inhibitory impact on among the 15 components of essential oils. In the meantime, treatment with concentration of carvacrol was found to be more effective than 0.5 concentration for controlling -induced decay disease of red grapes. The fruits exhibited remarkable improvements in the activity of defense-related enzymes, preservation of the greatest hardness and total soluble solids content, reduction in membrane lipid peroxidation in the peel, and preservation of the structural integrity of peel cells. Consequently, carvacrol was able to prevent the infestation disease that affects red grapes, and its concentration produced the greatest outcomes.