Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold
The effect of biofumigation, through slow-release diffusors, of thyme and savory essential oils (EO), was evaluated on the control of postharvest diseases and quality of peaches and nectarines. EO fumigation was effective in controlling postharvest rots. Naturally contaminated peaches and nectarines...
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| Format: | Article |
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MDPI AG
2018-01-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/7/1/7 |
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| author | Karin Santoro Marco Maghenzani Valentina Chiabrando Pietro Bosio Maria Lodovica Gullino Davide Spadaro Giovanna Giacalone |
| author_facet | Karin Santoro Marco Maghenzani Valentina Chiabrando Pietro Bosio Maria Lodovica Gullino Davide Spadaro Giovanna Giacalone |
| author_sort | Karin Santoro |
| collection | DOAJ |
| description | The effect of biofumigation, through slow-release diffusors, of thyme and savory essential oils (EO), was evaluated on the control of postharvest diseases and quality of peaches and nectarines. EO fumigation was effective in controlling postharvest rots. Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days at 0 °C in sealed storage cabinets and then exposed at 20 °C for five days during shelf-life in normal atmosphere, simulating retail conditions. Under low disease pressure, most treatments significantly reduced fruit rot incidence during shelf-life, while, under high disease pressure, only vapors of thyme essential oil at the highest concentration tested (10% v/v in the diffusor) significantly reduced the rots. The application of thyme or savory EO favored a reduction of brown rot incidence, caused by Monilinia fructicola, but increased gray mold, caused by Botrytis cinerea. In vitro tests confirmed that M. fructicola was more sensitive to EO vapors than B. cinerea. Essential oil volatile components were characterized in storage cabinets during postharvest. The antifungal components of the essential oils increased during storage, but they were a low fraction of the volatile organic compounds in storage chambers. EO vapors did not influence the overall quality of the fruit, but showed a positive effect in reducing weight loss and in maintaining ascorbic acid and carotenoid content. The application of thyme and savory essential oil vapors represents a promising tool for reducing postharvest losses and preserving the quality of peaches and nectarines. |
| first_indexed | 2024-04-13T06:23:43Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-13T06:23:43Z |
| publishDate | 2018-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ac79cde01de5432aa699bce3b7e6c50d2022-12-22T02:58:30ZengMDPI AGFoods2304-81582018-01-0171710.3390/foods7010007foods7010007Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray MoldKarin Santoro0Marco Maghenzani1Valentina Chiabrando2Pietro Bosio3Maria Lodovica Gullino4Davide Spadaro5Giovanna Giacalone6Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, ItalyDepartment of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, ItalyDepartment of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, ItalyAGROINNOVA—Centre of Competence for the Innovation in the Agro-environmental Sector, University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, ItalyDepartment of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, ItalyDepartment of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, ItalyDepartment of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, ItalyThe effect of biofumigation, through slow-release diffusors, of thyme and savory essential oils (EO), was evaluated on the control of postharvest diseases and quality of peaches and nectarines. EO fumigation was effective in controlling postharvest rots. Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days at 0 °C in sealed storage cabinets and then exposed at 20 °C for five days during shelf-life in normal atmosphere, simulating retail conditions. Under low disease pressure, most treatments significantly reduced fruit rot incidence during shelf-life, while, under high disease pressure, only vapors of thyme essential oil at the highest concentration tested (10% v/v in the diffusor) significantly reduced the rots. The application of thyme or savory EO favored a reduction of brown rot incidence, caused by Monilinia fructicola, but increased gray mold, caused by Botrytis cinerea. In vitro tests confirmed that M. fructicola was more sensitive to EO vapors than B. cinerea. Essential oil volatile components were characterized in storage cabinets during postharvest. The antifungal components of the essential oils increased during storage, but they were a low fraction of the volatile organic compounds in storage chambers. EO vapors did not influence the overall quality of the fruit, but showed a positive effect in reducing weight loss and in maintaining ascorbic acid and carotenoid content. The application of thyme and savory essential oil vapors represents a promising tool for reducing postharvest losses and preserving the quality of peaches and nectarines.http://www.mdpi.com/2304-8158/7/1/7biofumigationMonilinia spp.Botrytis spp.essential oilsstone fruitpostharvest disease |
| spellingShingle | Karin Santoro Marco Maghenzani Valentina Chiabrando Pietro Bosio Maria Lodovica Gullino Davide Spadaro Giovanna Giacalone Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold Foods biofumigation Monilinia spp. Botrytis spp. essential oils stone fruit postharvest disease |
| title | Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold |
| title_full | Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold |
| title_fullStr | Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold |
| title_full_unstemmed | Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold |
| title_short | Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold |
| title_sort | thyme and savory essential oil vapor treatments control brown rot and improve the storage quality of peaches and nectarines but could favor gray mold |
| topic | biofumigation Monilinia spp. Botrytis spp. essential oils stone fruit postharvest disease |
| url | http://www.mdpi.com/2304-8158/7/1/7 |
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