Efficiency of Artemisia nilagirica (Clarke) Pamp. essential oil as a mycotoxicant against postharvest mycobiota of table grapes

Abstract

Artemisia nilagirica oil can be used as an alternative botanical fungicide for the control of fruit-rotting fungi of stored grapes.

Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview

“…However, due to growing health concerns, attention has been shifted to natural antimicrobials, such as plant-based essential oils. EOs and their components possess antimicrobial and food preservative Plants 2020, 9, 357 8 of 25 properties against a broad spectrum of pathogens [93][94][95][96][97][98]. In line with this, CEOs and their insecticidal, antibacterial, and antifungal properties for food safety aspects are discussed briefly.…”

Essential Oils: Sources of Antimicrobials and Food Preservatives

“…Fungi such as Aspergillus flavus, Neurospora sitophila , and Penicillium digitatum are completely inhibited by Cymbopogon citratus essential oil (Shukla, 2009; Sonker et al, 2015). Essential oils from Nigella sativa, Cymbopogon citratus , and Pulicaria undulata inhibit the growth of Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli (El-Kamali et al, 1998).…”

“…Essential oils from Nigella sativa, Cymbopogon citratus , and Pulicaria undulata inhibit the growth of Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli (El-Kamali et al, 1998). Essential oils from Acorus, Artemisia, Chenopodium, Clausena, Curcuma, Cinnamon, Cymbopogon, Eupatorium, Foeniculum, Hyptis, Lippia, Ocimum, Putranjiva, Syzygium , and Vitex are known for their pronounced antimicrobial properties (Pandey et al, 2012, 2013b, 2014c; Sonker et al, 2015). The antibacterial properties of essential oils and their several active natural compounds against foodborne bacteria and their applications in food (Burt, 2004) could provide alternatives to conventional bactericides and fungicides (Perricone et al, 2015).…”

“…Powder-based formulations of C. pentaphylla and C. ambrosioides oils were also able to preserve pigeon pea seeds for up to 6 months (Pandey et al, 2014c). Artemisia nilagirica oil as a fumigant in cardboard improved the shelf-life of table grapes by up to 9 days (Sonker et al, 2015). Similarly, Lippia alba oil when used as an air dosage treatment in glass containers inhibited fungal proliferation and aflatoxin production in green gram ( Vigna radiata ) and enhanced its shelf-life by up to 6 months (Pandey et al, 2016).…”

“…Nowadays, user concerns toward synthetic preservatives have resulted in increasing attention on various natural antimicrobials such as essential oils. Aromatic and medicinal plant essential oils and their components demonstrate antibacterial, antifungal, and food preservative activities against a wide range of microbial pathogens (Basim et al, 2000; Iacobellis et al, 2004; Tripathi and Kumar, 2007; Pandey et al, 2014b; Sonker et al, 2015; Gormez et al, 2016; Figure 1). These essential oils are hydrophobic liquids of aromatic compounds that are volatile and oily in nature and present in various plant parts such as twig, flower, leaf, bark, seed, and root.…”