Efficacy and Mechanisms of Action of Essential Oils’ Vapours against Blue Mould on Apples Caused by <i>Penicillium expansum</i>
Biofumigation with slow-release diffusers of essential oils (EOs) of basil, oregano, savoury, thyme, lemon, and fennel was assessed for the control of blue mould of apples, caused by <i>Penicillium expansum</i>. In vitro, the ability of the six EOs to inhibit the mycelial growth was eval...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/24/3/2900 |
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| author | Fabio Buonsenso Giada Schiavon Davide Spadaro |
| author_facet | Fabio Buonsenso Giada Schiavon Davide Spadaro |
| author_sort | Fabio Buonsenso |
| collection | DOAJ |
| description | Biofumigation with slow-release diffusers of essential oils (EOs) of basil, oregano, savoury, thyme, lemon, and fennel was assessed for the control of blue mould of apples, caused by <i>Penicillium expansum</i>. In vitro, the ability of the six EOs to inhibit the mycelial growth was evaluated at concentrations of 1.0, 0.5, and 0.1%. EOs of thyme, savoury, and oregano, at all three concentrations, and basil, at 1.0 and 0.5%, were effective in inhibiting the mycelial growth of <i>P. expansum</i>. In vivo, disease incidence and severity were evaluated on ‘Opal’ apples artificially inoculated with the pathogen and treated at concentrations of 1.0% and 0.5% of EOs. The highest efficacy in reducing blue mould was observed with EOs of lemon and oregano at 1.0% after 60 days of storage at 1 ± 1 °C (incidence of rot, 3 and 1%, respectively) and after a further 14 days of shelf-life at 15 ± 1 °C (15 and 17%). Firmness, titratable acidity, and total soluble solids were evaluated at harvest, after cold storage, and after shelf-life. Throughout the storage period, no evident phytotoxic effects were observed. The EOs used were characterised through GC-MS to analyse their compositions. Moreover, the volatile organic compounds (VOCs) present in the cabinets were characterised during storage using the SPME-GC-MS technique. The antifungal effects of EOs were confirmed both in vitro and in vivo and the possible mechanisms of action were hypothesised. High concentrations of antimicrobial and antioxidant compounds in the EOs explain the efficacy of biofumigation in postharvest disease control. These findings provide new insights for the development of sustainable strategies for the management of postharvest diseases and the reduction of fruit losses during storage. |
| first_indexed | 2024-03-11T09:39:52Z |
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| language | English |
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| publishDate | 2023-02-01 |
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| series | International Journal of Molecular Sciences |
| spelling | doaj.art-6118eafce7584778aa785442af10011d2023-11-16T17:04:04ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672023-02-01243290010.3390/ijms24032900Efficacy and Mechanisms of Action of Essential Oils’ Vapours against Blue Mould on Apples Caused by <i>Penicillium expansum</i>Fabio Buonsenso0Giada Schiavon1Davide Spadaro2Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyDepartment of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyDepartment of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyBiofumigation with slow-release diffusers of essential oils (EOs) of basil, oregano, savoury, thyme, lemon, and fennel was assessed for the control of blue mould of apples, caused by <i>Penicillium expansum</i>. In vitro, the ability of the six EOs to inhibit the mycelial growth was evaluated at concentrations of 1.0, 0.5, and 0.1%. EOs of thyme, savoury, and oregano, at all three concentrations, and basil, at 1.0 and 0.5%, were effective in inhibiting the mycelial growth of <i>P. expansum</i>. In vivo, disease incidence and severity were evaluated on ‘Opal’ apples artificially inoculated with the pathogen and treated at concentrations of 1.0% and 0.5% of EOs. The highest efficacy in reducing blue mould was observed with EOs of lemon and oregano at 1.0% after 60 days of storage at 1 ± 1 °C (incidence of rot, 3 and 1%, respectively) and after a further 14 days of shelf-life at 15 ± 1 °C (15 and 17%). Firmness, titratable acidity, and total soluble solids were evaluated at harvest, after cold storage, and after shelf-life. Throughout the storage period, no evident phytotoxic effects were observed. The EOs used were characterised through GC-MS to analyse their compositions. Moreover, the volatile organic compounds (VOCs) present in the cabinets were characterised during storage using the SPME-GC-MS technique. The antifungal effects of EOs were confirmed both in vitro and in vivo and the possible mechanisms of action were hypothesised. High concentrations of antimicrobial and antioxidant compounds in the EOs explain the efficacy of biofumigation in postharvest disease control. These findings provide new insights for the development of sustainable strategies for the management of postharvest diseases and the reduction of fruit losses during storage.https://www.mdpi.com/1422-0067/24/3/2900biofumigationnatural antifungal compoundsantimicrobialantioxidantpostharvest diseasesustainable agriculture |
| spellingShingle | Fabio Buonsenso Giada Schiavon Davide Spadaro Efficacy and Mechanisms of Action of Essential Oils’ Vapours against Blue Mould on Apples Caused by <i>Penicillium expansum</i> International Journal of Molecular Sciences biofumigation natural antifungal compounds antimicrobial antioxidant postharvest disease sustainable agriculture |
| title | Efficacy and Mechanisms of Action of Essential Oils’ Vapours against Blue Mould on Apples Caused by <i>Penicillium expansum</i> |
| title_full | Efficacy and Mechanisms of Action of Essential Oils’ Vapours against Blue Mould on Apples Caused by <i>Penicillium expansum</i> |
| title_fullStr | Efficacy and Mechanisms of Action of Essential Oils’ Vapours against Blue Mould on Apples Caused by <i>Penicillium expansum</i> |
| title_full_unstemmed | Efficacy and Mechanisms of Action of Essential Oils’ Vapours against Blue Mould on Apples Caused by <i>Penicillium expansum</i> |
| title_short | Efficacy and Mechanisms of Action of Essential Oils’ Vapours against Blue Mould on Apples Caused by <i>Penicillium expansum</i> |
| title_sort | efficacy and mechanisms of action of essential oils vapours against blue mould on apples caused by i penicillium expansum i |
| topic | biofumigation natural antifungal compounds antimicrobial antioxidant postharvest disease sustainable agriculture |
| url | https://www.mdpi.com/1422-0067/24/3/2900 |
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