Articles
Eco-friendly control of postharvest gray mold in pomegranates using Satureja montana essential oil
Article number
1464_20
Pages
149 – 158
Language
English
Abstract
Botrytis cinerea (gray mold) is a significant postharvest disease in pomegranates, resulting in 30-50% losses during cold storage.
With increasing restrictions on synthetic fungicides and rising consumer demand for residue-free produce, this study evaluated the antifungal efficacy of Satureja montana (savory) essential oil, rich in carvacrol, thymol and other bioactive compounds, as a sustainable alternative.
The research was conducted using two effective methods to apply savory essential oil at 5000 ppm: hot water brushing (HWB) at 55°C for 45 s and 60°C for 30 s, and electro-fogging at 5 and 10 mL m‑3. Fruits were inoculated with B. cinerea and treated at 12, 24, and 48 h post-inoculation in a completely randomized design with three replications.
Treatment dosages were selected based on prior in vitro efficacy screening.
Electro-fogging at 10 mL m‑3 achieved 81.5 and 75.3% disease control at 24 and 48 h post-inoculation, respectively.
HWB (at 55°C for 45 s) showed comparable results, with 79.7 and 72.6% control at the same time points.
These findings highlight the strong antifungal activity of S. montana essential oil and its effectiveness when applied using modern delivery techniques.
This plant-based solution offers a high-performing, eco-friendly strategy for controlling postharvest gray mold, supporting sustainability and food safety objectives.
The formulation is currently under registration as an organic fungicide with the Iran Plant Protection Organization.
With increasing restrictions on synthetic fungicides and rising consumer demand for residue-free produce, this study evaluated the antifungal efficacy of Satureja montana (savory) essential oil, rich in carvacrol, thymol and other bioactive compounds, as a sustainable alternative.
The research was conducted using two effective methods to apply savory essential oil at 5000 ppm: hot water brushing (HWB) at 55°C for 45 s and 60°C for 30 s, and electro-fogging at 5 and 10 mL m‑3. Fruits were inoculated with B. cinerea and treated at 12, 24, and 48 h post-inoculation in a completely randomized design with three replications.
Treatment dosages were selected based on prior in vitro efficacy screening.
Electro-fogging at 10 mL m‑3 achieved 81.5 and 75.3% disease control at 24 and 48 h post-inoculation, respectively.
HWB (at 55°C for 45 s) showed comparable results, with 79.7 and 72.6% control at the same time points.
These findings highlight the strong antifungal activity of S. montana essential oil and its effectiveness when applied using modern delivery techniques.
This plant-based solution offers a high-performing, eco-friendly strategy for controlling postharvest gray mold, supporting sustainability and food safety objectives.
The formulation is currently under registration as an organic fungicide with the Iran Plant Protection Organization.
Authors
A. Firoozi, M. Ahmadzadeh, A. Sardo, F. Salehi, A. Omrani Sabbaghi
Keywords
antifungal agents, postharvest disease management, natural preservatives, Botrytis cinerea, sustainable agriculture, fruit storage
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