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Anthracnose caused by Colletotrichum gloeosporioides is a major postharvest disease in avocados that causes significant losses during transportation and storage. The complete inhibition of the radial mycelia growth of C. gloeosporioides in vitro was observed with citronella or peppermint oils at 8 µL plate -1 and thyme oil at 5 µL plate -1 . Thyme oil at 66.7 µL L -1 significantly reduced anthracnose from 100% (untreated control) to 8.3%after 4 days, and to 13.9% after 6 days in artificially wounded and inoculated cv. Fuerte and Hass'fruit with C. gloeosporioides. The GC/MS analysis revealed thymol (53.19% RA), menthol (41.62% RA) and citronellal (23.54% RA) as the dominant compounds in thyme, peppermint and citronella oils respectively. The activities of defence enzymes including chitinase, 1, 3-β-glucanase, phenylalanine ammonia-lyase and peroxidase were enhanced by thyme oil (66.7 µL L -1 ) treatment and the level of total phenolics in thyme oil treated fruit was higher than that in untreated (control) fruit. In addition, the thyme oil (66.7 µL L -1 ) treatment enhanced the antioxidant enzymes such as superoxide dismutase

This investigation recommends MAP + TO combination treatment as a suitable alternative to the currently adopted prochloraz application.

Lettuce (Lactuca sativa L.) is a popular salad vegetable and consumption of lettuce has many health benefits. The objective of this study was to select lettuce varieties grown in a closed hydroponic system based on their morphological parameters, phytochemical and mineral content for mixed fresh cut salads or as whole product. Principal component analysis illustrated three separate groups based on the bioactive compounds, color values and fresh leaf mass for the 16 lettuce varieties. Group 1; Multired 4 contained the highest concentrations of total phenols, flavonoids (isohamnetin, quercetin, kaempferol, epicatechin, mycertin, anthocyanin), β‐carotene, ascorbic acid and higher antioxidant property and lower leaf fresh mass. Group 2; included the green lettuce varieties (Multigreen 3 and Multigreen 1) and the red varieties (Cantarix, Lunix, Soltero, Veneza Roxa, Feska) revealed moderately higher in bioactive compounds and fresh leaf mass. Group 3 contained the green lettuce varieties (Smile, Palmir, Hardy, Nasir, Monary, Atlantis and Vera Green Frilly) and showed lower bioactive compounds with leaf higher fresh mass. Red lettuce varieties are rich in bioactive compounds and antioxidant property mainly due to higher total phenols and flavonoid compounds. Multired 4 (red), Multigreen 3 (green) and Multigreen 1 (green) and other red lettuce varieties can be recommended for mixed lettuce salads or as whole product. Practical Applications Lettuce consumption is determined by color, size, texture, taste and nutritional properties. Choice of lettuce varieties is important for lettuce mixed fresh cuts or as a whole product. Therefore, it is important to profile the phytochemical composition in different lettuce varieties to improve the antioxidant and nutrient intake in the diet.

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