Savory essential oil effect on postharvest control of rhizopus rot on packaged peaches in poly ethylen films
Alizadeh-Salteh, S., Arzani, K., Safaie, N., Ornidbeigi, R., Moharnmadi. P.
Abstracts of 7th International Postharvest Symposium 2012 (IPS2012). 25-29 June, 2012. Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia. 238 pages.
2012
บทคัดย่อ
Postharvest diseases limit the storage period and marketing life of peaches. Rhizopus rot, caused by Rhizopus stolonifer (Ehrenb. Fr) Vuill., is one of the most destructive postharvest diseases of stone fruits.The aim ofthis investigation was to evaluate the antifungal effects ofthe herbal essential oil of Savory (Satureja hortensis)against Rhizopus stolonifer, causal agent ofRhizopus rot on peach. In vitro trials, the activity of Savory oil was tested against pathogen mycelium growth. Essential oil was added to the medium (ranging from 120 to 360 ml/l), or to a filter paper (ranging from 1, 3, 6, 12, 24 and 48 ml/l) inserted on the lid of Petri dish to assay its volatility. In in vivo experiments, four concentrations of Savory oil (0, 120,240 and 360 ml/l) were tested by dipping and seven doses (0, 50, 100, 200, 400, 800 and 1600 ml/l) were applied as vapour phase on peaches cv 'V. H. Hale' artificially inoculated with the pathogen (106 conidia ml-1). Fruit were stored at 25°C or 1°C for 20 and 45 days respectively. In in vitro results the concentrations of 360 ml/l used in medium and that of 24 ml/l used as volatile showed the highest activity against Rhizopus growth. In vivo trials, the most effective concentration of essential oil was 360 ml/l used by dipping and 24 ml/l used as biofumigant. More investigation are in progress to evaluate the practical application of Savory oil.