Articles
CONTROL OF BLUE MOLD ROT ON MANDARINS WITH GASEOUS PHASE OF ESSENTIAL OIL
Article number
905_30
Pages
275 – 281
Language
English
Abstract
The efficacy of vapor of commercially available GRAS-registered essential oil (MO-1) against Penicillium italicum, the pathogen responsible for blue mold rot was evaluated.
The best results in the control of P. italicum were obtained by exposing fruit for 24 h to MO-1 applied in a gas phase.
The used fruit were inoculated with a suspension of pathogen at 106 conidia/ml.
The trace quantities of the essential oil vapor reduced decay (Blue Mould Rot) evoked by Penicillium italicum on inoculated mandarins by 60-80% after storage at 20±1°C. The test period for non-treated with essential oil (control) fruit was determined as 9 days at 100% of rot development.
Sensory tests demonstrated no effect of the treatment on the original taste, smell and appearance of the fruit.
The results revealed that the MO-1 tested may be recommended as a natural alternative to chemical preservatives.
The best results in the control of P. italicum were obtained by exposing fruit for 24 h to MO-1 applied in a gas phase.
The used fruit were inoculated with a suspension of pathogen at 106 conidia/ml.
The trace quantities of the essential oil vapor reduced decay (Blue Mould Rot) evoked by Penicillium italicum on inoculated mandarins by 60-80% after storage at 20±1°C. The test period for non-treated with essential oil (control) fruit was determined as 9 days at 100% of rot development.
Sensory tests demonstrated no effect of the treatment on the original taste, smell and appearance of the fruit.
The results revealed that the MO-1 tested may be recommended as a natural alternative to chemical preservatives.
Publication
Authors
R. Ben-Arie, E. Kvitnitsky, I. Paluy
Keywords
Citrus reticulata, Penicillium italicum, essential oil, antifungal activity, fumigant, postharvest pathogens, postharvest storage
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