Effect of method of application on antifungal efficacy of citral against postharvest spoilage fungi of citrus in culture

Klieber, Andreas; Scott, Eileen S.; Wuryatmo, Erminawati

doi:10.1071/ap02034

Cited by 28 publications

(20 citation statements)

References 9 publications

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“…Tsao and Zhou () evaluated the antifungal activity of 22 naturally occurring monoterpenoids against B. cinerea and Monilinia fructicola and found that vapors of citral, citronella, and citronellal were good inhibitors of their mycelial growth. The antifungal potential of citral isolated from C. citratus was reported earlier (Klieber and others ; Wuryatmo and others ; Saddiq and Khayyat ) against several mycoflora of other food commodities. In the aldehydic compounds, the hydrophobic fraction in the essential oils, dissolved in the hydrophobic domain of the cytoplasm membrane, between the lipid acyl chains, disintegrated the outer membrane and increased the permeability of cytoplasm membrane to adenosine triphosphate of fungal cells and finally leading to its death (Bang and others ).…”

Section: Discussionsupporting

confidence: 67%

Assessment of Cymbopogon citratus (DC.) Stapf Essential Oil as Herbal Preservatives Based on Antifungal, Antiaflatoxin, and Antiochratoxin Activities and In Vivo Efficacy during Storage

Sonker

Pandey

Singh

et al. 2014

Journal of Food Science

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Thirty-five randomly collected samples of stored table grapes (Vitis vinifera L.) from different markets of Gorakhpur city, Uttar Pradesh, India, revealed occurrence of 11 types of fungi. Of which, Aspergillus flavus, Aspergillus niger, and Aspergillus ochraceus were dominant causing severe decay of grapes with 58%, 52%, and 67% incidence, respectively. On screening of 15 essential oils at 0.33 μL/mL, Cymbopogon citratus oil caused 100% mycelial inhibition against aforesaid dominant fungi. Oil was fungistatic at 0.29 μL/mL and exhibited broad fungitoxicity against other fruit rotting fungi associated with collected samples. C. citratus oil completely inhibited the growth and mycotoxin (AFB1 and OTA) secretion of the aflatoxigenic and ochratoxigenic strains of A. flavus, A. niger, and A. ochraceus at 0.8 μL/mL. E-Citral (52.9%) and Z-Citral (39.38%) were the major components of C. citratus oil during gas chromatography and gas chromatography-mass spectrometry analysis. Application of 200 and 300 μL of C. citratus oil on 1 kg of stored grapes showed enhancement of shelf life up to 10 d. The oil did not exhibit any phytotoxic effect on fruits. These results confirm that C. citratus oil could be a natural alternative to commercial fungicide for control of fruit rotting fungi of stored grapes.

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Section: Discussionsupporting

confidence: 67%

Assessment of Cymbopogon citratus (DC.) Stapf Essential Oil as Herbal Preservatives Based on Antifungal, Antiaflatoxin, and Antiochratoxin Activities and In Vivo Efficacy during Storage

Sonker

Pandey

Singh

et al. 2014

Journal of Food Science

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“…Also, Reddy et al (1998) reported that the essential oil of Thymus vulgaris exhibited antimicrobial activity against Botrytis cinerea and Rhizopus stolonifer, two common storage pathogens of strawberries. In Addition, Klieber et al (2003) reported that citral solutions at a concentration of 15 000 mL/L citral in 400 mL/L Triton X emulsifier completely inhibited the growth of Penicillium digitatum, P. italicum and Geotrichum candidum, postharvest spoilage fungi of citrus.…”

Section: The Therapeutic Capacitymentioning

confidence: 97%

“…Due to possible toxicological side effects of synthetic fungicides, the general trend towards reducing the use of these fungicides has resulted in an expansion of the search for natural substances possessing fungicidal properties. Plant essential oils and their constituents have been used as biological agents against different microorganisms (Varma and Dubey 2001) Klieber et al 2003) Bankole et al 2005). Practically, direct utilisation of these essential oils as active ingredients is very difficult.…”

mentioning

confidence: 99%

Biocides application as a natural and safe alternative for treating and protecting citrus fruits

El-Tobgy

Mahmoud

Abo-El-Seoud

2010

Archives Of Phytopathology And Plant Protection

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Liquid formulations (emulsifiable concentrates) were prepared from the essential oils of fennel, peppermint and caraway. Different concentrations of the formulated oils were prepared. The prepared concentrations were tested in vivo for their inhibitory activity against the growth of Penicillium digitatum (the casual agent of green rot on citrus fruits). The results demonstrated that different concentrations of the formulated fennel, peppermint and caraway oils exerted highly toxicity against the inoculated fungus. Moreover, all formulated oils with different forms showed high activity for controlling the decay when applied as protective or therapeutic agents.

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“…that causes anthracnose (Klieber et al, 2002). The occurrence of these pathogens can in many cases be linked to cultivation and handling practices, the climate and the citrus cultivar (Eckert and Ogawa, 1985).…”

Section: Citrusmentioning

confidence: 99%

“…Citral, for example, was selected as an antagonist against citrus pathogens (Klieber et al, 2002;Wuryatmo et al, 2003), because declining citral levels in the flavedo layer of lemon peel were correlated with an increase in susceptibility to Penicillium digitatum (Ben-Yehoshua et al, 1992). Klieber et al (2002) subsequently found that high concentrations (6000-15 000 mL/L) of citral (a cis/ trans-isomeric mixture of geranial and neral) were able to inhibit the growth of P. digitatum, Penicillium italicum and Geotrichum candidum isolated from lemons. In addition, the citral present in head-space volatiles at concentrations above 16 000 mL/L were able to completely inhibit all three pathogens.…”

Section: Citrusmentioning

confidence: 99%

Essential Oils and Other Plant Extracts as Food Preservatives

Régnier

Combrinck

Plooy³

2012

Progress in Food Preservation

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The safety and management of food during its processing, transport and storage are prerequisites for modern food processing. Despite the worldwide development of new ranges of preservation techniques, the microbiological safety of meat, fruits and vegetables, as well as dairy products, continues to be of major concern to both consumers and the food industry. Several outbreaks of foodborne pathogens during the last two decades have focused public attention on food safety. Environmental and human health concerns with regard to current practices involving synthetic compounds have further compelled the food industry to develop improved strategies. Natural products have been investigated as alternative biocides and antioxidants in an effort to rule out the use of synthetic preservatives, which are regarded as detrimental to health and the environment. Various applications of essential oils and plant extracts as natural antioxidants and antimicrobial agents have been reported and the use of such extracts have been validated by many researchers in several countries. This chapter describes the use of essential oils and other plant extracts as food preservatives, with emphasis on the fruit and vegetable post-harvest environment. The antifungal effects of these extracts on the control of fruit and vegetable pathogens are covered in detail. In addition, the application of plant extracts in the control of bacterial biofilms, which are more resistant than their planktonic counterparts to therapeutic intervention such as antibiotics, is also summarized. Finally, an overview regarding the importance of medicinal indigenous plants from developing countries as natural biocides and antioxidants is provided.

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Effect of method of application on antifungal efficacy of citral against postharvest spoilage fungi of citrus in culture

Cited by 28 publications

References 9 publications

Assessment of Cymbopogon citratus (DC.) Stapf Essential Oil as Herbal Preservatives Based on Antifungal, Antiaflatoxin, and Antiochratoxin Activities and In Vivo Efficacy during Storage

Assessment of Cymbopogon citratus (DC.) Stapf Essential Oil as Herbal Preservatives Based on Antifungal, Antiaflatoxin, and Antiochratoxin Activities and In Vivo Efficacy during Storage

Biocides application as a natural and safe alternative for treating and protecting citrus fruits

Essential Oils and Other Plant Extracts as Food Preservatives

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