Evaluation of Antifungal Activity of Some Plant Extracts and their Applicability in Extending the Shelf Life of Stored Tomato Fruits
- *Corresponding Author:
- Faozia AA Ibrahim
Department of food science and technology
faculty of agriculture, University of Omar El-Mukhtar, El-Beida, Libya
Tel: +218 844632997
E-mail: [email protected]
Received Date: May 20, 2014; Accepted Date: June 20, 2014; Published Date: June 27, 2014
Citation: Ibrahim FAA, Ebady NA (2014) Evaluation of Antifungal Activity of Some Plant Extracts and their Applicability in Extending the Shelf Life of Stored Tomato Fruits. J Food Process Technol 5:340. doi: 10.4172/2157-7110.1000340
Copyright: © 2014 Ibrahim FAA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Ethanolic extracts of tarragon (Artemisia dracunculus), rosemary (Rosemarinus officinalis L) and thyme (Thymus vulgaris L.) and the essential oil of oregano (Origanum vulgare L.) were tested against many fungi including A.niger, A.flavus, Penicillium spp., Rhizopus spp. and fusarium spp. Oregano essential oil showed a very strong antifungal activity against Fuazarium spp. (MIC: 0.8 mg/ml), A.niger (MIC: <1 mg/ml) and Penicillium spp. (MIC: 4.5 mg/ml) whereas other fungi showed more resistant. The results showed that Rhizopus spp. was the most sensitive fungus to the plant extracts whereas rosemary was the most effective plant. Application of essential oils or ethanolic rosemary extract with different concentrations (100, 500, 1000, 1500, 2000 ppm) and refrigeration storage (at either 5 or 25°C) for postharvest spoilage control of tomatoes for 4 weeks showed that the combination of two treatments (refrigeration with either oregano essential oil or rosemary extract) was more effective to keep quality of tomatoes.