Essential Oil of Lepidium virginicum: Protective Activity on Anthracnose Disease and Preservation Effect on the Nutraceutical Content of Tamarillo Fruit (Solanum betaceum)

Abstract

The essential oil from the annual plant Lepidium virginicum L. was chemically characterized in three consecutive years (2018–2020). The essential oils were evaluated in vitro and in situ on the causal agent of anthracnose in tamarillo fruits (Solanum betaceum). The main volatile constituents were phenylacetonitrile (>60 %), linalool (>10 %), limonene (>7 %) and α‐terpineol (>5 %). The essential oil (MIC, 19–30 μg mL−1), phenylacetonitrile (MIC, 45 μg mL−1) and α‐terpineol (MIC, 73 μg mL−1) caused a significant inhibition in the conidial viability from a wild strain of Colletotrichum acutatum, which was isolated and identified as a causal agent of anthracnose. The inoculation of conidia from C. acutatum in non‐symptomatic tamarillo fruits, followed by the in situ treatment with different concentrations of the essential oil (>30 μg mL−1), phenylacetonitrile and α‐terpineol, significantly (p<0.01) avoided the degradation of anthocyanins (delphinidin 3‐O‐rutinoside, cyanidin 3‐O‐rutinoside and pelargonidin 3‐O‐rutinoside) and carotenoids (β‐cryptoxanthin and β‐carotene) as well as retarded yellowing and necrosis triggered by anthracnose at least for 10 days. Our results suggest the potential use of the essential oil from L. virginicum as a natural component to preserve the nutraceutical content of tamarillo fruits against C. acutatum infection.

Improving the Shelf Life of Avocado Fruit against Clonostachys rosea with Chitosan Hybrid Films Containing Thyme Essential Oil

“…According to Pacheco-Hernández et al [ 21 ], the essential oil from Lepidium virginicum exerted a protective effect on the conservation of carotenoids and anthocyanins of tamarillo fruit. These compounds confer the characteristic color of the pulp and pericarp of this exotic fruit [ 20 ].…”

Peppermint Essential Oil and Its Major Volatiles as Protective Agents against Soft Rot Caused by Fusarium sambucinum in Cera Pepper (Capsicum pubescens)

“…To the best of our knowledge, there are few approaches describing the in situ effect of essential oils and individual volatiles to avoid fungal growth in edible fruits. Nevertheless, Pacheco-Hernández et al [10] reported promising results on the in situ antifungal activity of the essential oil from Lepidium virgnicum and its main volatiles on the proliferation of Colletotrichum acutatum in tamarillo fruit.…”

“…GC-FID and GC/MS analyses were done in quintuplicate using the apparatus and run conditions as recently reported. [10] Metabolite identity was assigned in accordance with mass spectrum (70 eV), with Kovats index from the NIST database, the literature and pherobase. [14,28] Co-injection of menthol, menthone, linalool and β-Caryophyllene were additionally performed in order to confirm the identity of the main volatiles.…”

“…Antifungal assays were done as previously reported. [10] More detailed information can be found in the supplementary information.…”

“…[8 -9] The in vitro antifungal activity of essential oils is well-known, however, little is known about the in situ effect of these chemical fractions on specific phytopathogens. [9 -10] Recently, Pacheco-Hernández et al [10] demonstrated an in situ antifungal effect of the essential oil from Lepidium virgnicum and its main volatiles on Colletotrichum acutatum in tamarillo fruit. These results revealed that the essential oil of L. virginicum exerted a delay in the emergence of anthracnose symptoms up to 11 days.…”