Preharvest and Postharvest Application of Garlic and Rosemary Essential Oils for Controlling Anthracnose and Quality Assessment of Strawberry Fruit During Cold Storage

Abstract

This study assessed the feasibility of using essential oils (EOs) against Colletotrichum nymphaeae inciting strawberry anthracnose. Two EOs, extracted from Allium sativum (garlic) and Rosmarinus officinalis (rosemary), were selected because their fungicide efficacy was already well characterized under laboratory and greenhouse conditions. We characterized both EOs in terms of efficacy and impact on qualitative traits and sensory quality of strawberry fruit. The gas chromatography-mass spectrometry analysis confirmed the Diallyl trisulfide (29.08%) and (α)-pinene (15.779%) as the main components of A. sativum and R. officinalis EOs, respectively. Both A. sativum and R. officinalis EOs significantly inhibited the mycelial growth and conidial germination of C. nymphaeae in contact and vapor assays compared with untreated control. However, EC 50 assay indicated A. sativum EO was more effective than R. officinalis EO against the pathogen. Malformations of the vegetative structures of the pathogen exposed to both EOs were revealed as shriveled, collapsed, and swelling mycelia in the cultures. Both EOs confirmed their efficacy under in vivo and greenhouse conditions; in fact, they significantly reduced the development of fruit decay and anthracnose disease incidence and severity, compared with untreated controls. Both EOs preserved sensory attributes and quality parameters of strawberry fruit including firmness, total soluble solids, ascorbic acid, antioxidant activity, and anthocyanin, but may leave unwanted smells. These findings suggest that two EOs can potentially represent an alternative to synthetic chemical fungicides against C. nymphaeae preserving fruit quality factors, although their cost and the impact on the fruit odor must be carefully taken into consideration before developing a commercial product.

Postharvest disease management of Alternaria spots on tomato fruit by Annona muricata fruit extracts

“…The surface of the colony was gently scraped, after which the mycelial debris was removed and filtered through three layers of sterile muslin cloth. The concentration of the spore suspension (1 × 10 6 spores/ ml) was adjusted using a haemocytometer ( Hosseini et al, 2020 ).…”

The Use of Essential Oils from Thyme, Sage and Peppermint against Colletotrichum acutatum

“… DS (%) = (((0 × P 0) + (1 × P 1) + (2 × P 2) + (3 × P 3) + (4 × P 4) + (5 × P 5))/ N × G ) × 100 where P 0 to P 5 is the total number of the evaluated leaves in each corresponding scale, N —total number of leaves, G —number of maximum grades observed in scale [ 42 ]. DR (%) = ( Xc − Xt )/ Xc × 100 where Xt is the mean of DS per treatment, and Xc is the mean of DS in the inoculated control [ 43 ].…”

Preservation activity of Artemisia essential oils and a monomer in treating pepper bacterium and fungus diseases

“…However, ascorbic acid content is closely related to variety, maturity, and storage conditions, so the determination of ascorbic acid content can be used as the main physiological index of fruit and vegetable preservation. Essential oils also keep strawberries fresh and protect against loss of total phenols, flavonoids, ascorbic acid, and soluble solids (Hosseini et al, 2020). From Figure 8, it was found that the content of ascorbic acid in the tissue infected by CEP2 and CEP5 showed a downward trend.…”