Antifungal mechanisms of lavender essential oil in the inhibition of rot disease caused by Monilinia fructicola in postharvest flat peaches

Abstract

As a natural antimicrobial agent, lavender essential oil (LEO) is generally recognized to be safe and effective in the inhibition of phytopathogenic fungi. Direct contact and fumigation (in vivo and in vitro) were used to study the fungistatic effect of LEO on Monilinia fructicola. Additionally, the effect on the ultrastructure of cells and degree of destruction of the cell membrane of M. fructicola were revealed. In addition, the effects of LEO on the expression levels of particular apoptosis-related genes in M. fructicola cells were detected and GC-MS was used to analyse the main components of LEO. LEO had a good inhibitory efficacy against M. fructicola in flat peaches, with almost complete growth inhibition with 800 μL / L. These effects were associated with leakage of cytoplasm contents, hyphal distortion and spore disruption. Moreover, the expression of apoptosis RTG1 and RLM1 genes increased on LEO treatment. These results demonstrate that LEO can inhibit M. fructicola by inducing cytoplasmic membrane damage and cell apoptosis of fungi and that the major ingredients of LEO are monoterpenes and sesquiterpenes which are presumed to contribute to the inhibitory effects.

Antifungal activity of volatile organic compounds from essential oils against the postharvest pathogens Botrytis cinerea, Monilinia fructicola, Monilinia fructigena, and Monilinia laxa

“…They ascribed this low inhibitory activity to the slow release of volatiles from the liposomes (Xu et al, 2022). Xiong et al (2021) reported a relevant inhibitory activity of lavender EO on M. fructicola, both in direct contact and with fumigation. These authors associated the antifungal effects of Lavandula sp.…”

Assessment of Responses of Peach Cultivars to Postharvest Pathogen Botrytis Cinerea and its Mitigation using Plant Essential Oils

“…However, the study did not consider the possible adverse effects of high concentrations of essential oils on the peach quality and safety. Essential oils may cause phytotoxicity, oxidative damage, or allergic reactions in some cases (De Corato et al, 2010;Elshafie et al, 2015b;Fontana et al, 2021;Taheri et al, 2021;Xiong et al, 2021;Cao et al, 2022;Lin et al, 2022). Therefore, it is important to evaluate the optimal concentration and application method of essential oils that can balance between antifungal efficacy and peach quality and safety.…”

“…The minimum growth was controlled at 25% concentration in Early Grand and the maximum growth was controlled at 100% concentration in Shah Pasand. This implies that there is a variation in the sensitivity of different peach cultivars to essential oil treatment and that different concentrations of essential oils are required for different cultivars (Fontana et al, 2021;Mou et al, 2021;Oliveira Filho et al, 2021;Xiong et al, 2021;Cao et al, 2022). It may be related to the genetic, physiological, or morphological characteristics of different peach cultivars or to the environmental conditions under which they were grown (De Corato et al, 2010;Carovic-Stanko et al, 2013;Oliveira Filho et al, 2021;Taheri et al, 2021;Yan et al, 2021;Cao et al, 2022;Lin et al, 2022).…”

Essential oil from Lavandula angustifolia elicits expression of three SbWRKY transcription factors and defense-related genes against sorghum damping-off

“…Xiong et al . 21 reported a complete fungal inhibition for Lavender EO at 800 μL/L against Monilinia fructicola. Their study indicated that the utilized antagonistic mechanisms included destruction of the cell membrane, cytoplasmic leakage, and induction of cell apoptosis.…”