In vitro and in vivo Application of Eco-friendly Treatments to Control Postharvest Stem-end Rot of Naturally Infected Avocado (cv. Pollock)

Abstract

Purpose: Stem-end rot (SER) is an endophytic fungal infection of avocado causing significant postharvest losses, affecting its marketability. This study was conducted to identify effective concentrations of selected eco-friendly essential oils and chemicals to control SER pathogens by conducting in vitro bioassays and to develop treatments to control SER in naturally infected avocado (cv. Pollock) using less hazardous alternatives to synthetic fungicides. Research Method:In vitro disc volatilization and poison food bioassays were conducted to identify inhibitory concentrations of some essential oils and chemicals against SER pathogens. Avocado fruits were subjected to eco-friendly fumigation and dip treatments and their pathological, physicochemical and sensory properties were assessed after 7 days of storage at 15 °C. Findings: Disc volatilization bioassay revealed that 5 µL/plate clove oil was most effective againstLasiodiplodia theobromae, Diaporthe nelumbonis and Fusarium oxysporum. According to Poisoned food bioassay, 5% (w/v) sodium bicarbonate and 0.07% (v/v) acetic acid were highly effective against the test pathogens. SER incidence of avocado fruits has been successfully delayed for 7 days after subjecting to fumigation treatment with clove oil and dip treatments with sodium bicarbonate and acetic acid, followed by storage at 15 °C. None of the treatments adversely affected physicochemical and sensory properties of avocado.Originality/Value: Treatments could be further improved by conducting a medium-scale in vivo trial to obtain good quality avocado with higher consumer acceptance.

Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health

“…Post-harvest vegetable deterioration during transport and storage leads to significant economic losses along the supply chain [83,84,86]. The antimicrobial properties of CEO can prevent fungal spoilage in vegetables and adverse health effects, and it can serve as a potential alternative to chemical fungicides.…”

“…The antimicrobial activity can be improved when it is combined with UV-C light treatment or modified packaging. These processes allow effective control of post-harvest decomposition and preserve the physicochemical quality of vegetables, prolonging their useful life without affecting organoleptic properties [83][84][85][86]. CEO is added to the wash treatment of fresh-cut vegetables as an alternative to acetic acid, sodium bicarbonate, and chlorine-based disinfectants, reducing microbi-ological hazards and extending the shelf life.…”

Clove Essential Oil (<em>Syzygium aromaticum L. Myrtaceae</em>): Extraction, Chemical Composition, Food Applications and Essential Bioactivities for Human Health

“…Post-harvest vegetable deterioration during transport and storage present significant economic losses along the supply chain [73,74,76]. The antimicrobial properties of CEO can prevent fungal spoilage in vegetables and adverse health effects, serving as a potential alternative to chemical fungicides.…”

“…The antimicrobial activity can be improved when is combined with UV-C light treatment or modified atmosphere packaging. These processes allow effective post-harvest decomposition control and preserve the physicochemical quality of vegetables, prolonging their life useful without affecting organoleptic properties [73][74][75][76]. CEO is added in the wash treatment of fresh-cut vegetables as an alternative to acetic acid, sodium bicarbonate, and chlorine-based disinfectants, reducing microbiological hazards and extending shelf-life.…”

“…Also, CEO wash does not impacts color attributes, bioactive content, composition, and sensory attributes. Therefore, CEO application in conjunction with cold storage is an excellent ecological substitute that could be further improved for commercial applications to bring vegetables to market with better and longer-lasting post-harvest quality with greater acceptance by the consumer [75,76].…”