Highlights• Thyme oil fumigation effectively controlled the anthracnose in avocados.• Defence enzymes (chitinase and β-1,3-glucanase) were induced by thyme oil fumigation.• Thyme oil fumigation initiated the expression and activities of defense enzymes.
AbstractThyme oil (TO) fumigation (96 μL L -1 ) to cv. Hass and Ryan avocados significantly reduced anthracnose incidence compared to prochloraz and to untreated control. Also enhanced activities of β-1,3-glucanase, chitinase were noted in both cultivars. TO fumigation induced the expression of both β-1,3-glucanase and chitinase genes in naturally infected fruit of both cultivars, during storage at 7 or 7.5 °C for up to 21 d and during subsequent simulated market shelf conditions at 20 °C for 5 d. However, the impact of TO fumigation on the β-1,3-glucanase gene expression was higher in both cultivars. Higher gene regulation and β-1,3-glucanase, chitinase activities were observed in cv. Ryan compared to Hass. Although TO 2 fumigation significantly reduced anthracnose incidence in both naturally infected cultivars, the inhibitory effect was slightly higher in cv. Ryan than Hass. Thus postharvest TO fumigation had positive effects on enhancing anthracnose disease resistance during storage and also gave a residual effect during the simulated shelf life.