Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

Autor: Raufdzhon Kuganov, Ileana Cocan, Ersilia Alexa, Radu Sumalan, Diana Obistioiu, M. Negrea, Amonullo F Salimzoda, Renata M. Sumalan, Isidora Radulov, Iuliana Popescu
Jazyk: angličtina
Rok vydání: 2020
Předmět:
0106 biological sciences
Citrus
Lavender
Vapor phase
Pharmaceutical Science
IC50
01 natural sciences
Analytical Chemistry
law.invention
law
Drug Discovery
fungicide effect
biology
Chemistry
food and beverages
04 agricultural and veterinary sciences
Hydrogen-Ion Concentration
Fungicide
Horticulture
Lavandula
Ocimum
Chemistry (miscellaneous)
Penicillium digitatum
Molecular Medicine
ascorbic acid
0405 other agricultural sciences
Mentha
Antifungal
medicine.drug_class
Gas Chromatography-Mass Spectrometry
Article
040501 horticulture
lcsh:QD241-441
Inhibitory Concentration 50
lcsh:Organic chemistry
Food Quality
Oils
Volatile
medicine
Plant Oils
Physical and Theoretical Chemistry
Essential oil
Organic Chemistry
Penicillium
biology.organism_classification
Ascorbic acid
Fungicides
Industrial
Postharvest
GC/MS analysis
010606 plant biology & botany
Zdroj: Molecules
Volume 25
Issue 8
Molecules, Vol 25, Iss 1831, p 1831 (2020)
ISSN: 1420-3049
DOI: 10.3390/molecules25081831
Popis: There is an increasing interest in developing natural methods to replace the current chemicals used for maintaining postharvest quality of citrus fruits. The essential oil antifungal activity of mint (MEO), basil (BEO), and lavender (LEO) acting as the vapor-phases was tested against Penicillium digitatum. The minimum doses with fungistatic and fungicidal effect, in vitro, acting as the vapor-phases, were set up. The minimum fungicidal dose was 300 &mu
L for BEO and 350 &mu
L LEO, while for MEO only minimal dose with fungistatic effect was reached. The IC50 values were calculated and used (v/v) for testing preservation of lemon fruits, in close space enriched in vapor oil. For this purpose, the following two independent in vivo experiments were carried out: experiment 1, inoculated lemons with P. digitatum stored without chemical treatments 7 days, at 22 ±
2 °
C, at two concentrations (C1&mdash
IC50 equivalent
C2&mdash
half of C1)
and experiment 2, the non-inoculated lemons kept under the same conditions and concentrations of EO vapor served to evaluate the lemon quality properties. The results showed that antifungal protective effect was provided in the order of LEO-C1 >
BEO-C1 >
MEO-C1 >
BEO-C2 >
MEO-C2 >
LEO-C2. The quality indicators like weight loss, pH, and firmness were not negatively influenced.
Databáze: OpenAIRE
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