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Use Of Essential Oils For The Control Of Post Harvest Decay In Citrus | 3160
ISSN: 2161-0681
Journal of Clinical & Experimental Pathology
Open Access
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P
ost harvest decay of perishables is mostly controlled through application of pesticides. However contamination of edibles due
to pesticide residues and developing resistance in pathogens has necessitated the search of alternative environment friendly
strategies. Plant products are considered as a major source of novel chemotherapeutics that can be used in plant protection. Plant
essential oils are volatile compounds so can provide an active packaging material for perishable food items. The present study was
designed to evaluate (
in vitro
and
in vivo
) antifungal activities of the essential oils obtained from Cumin seeds, Clove buds and
Cinnamon bark against Penicillium italicum that is the causal agent of blue mold disease in citrus fruit during storage. Different
concentrations (3, 6, 12, 24 and 48 μl/mL) of selected essential oils were checked for their potential to inhibit the mycelial growth
of the test fungi. Overall various assays confirmed the potential of tested essential oils for their antifungal activity which varied
with type and concentration of oil used. The
in vitro
study revealed that the essential oils of cumin and clove have the potential
to inhibit mycelial growth of test fungi completely at concentrations of 12 and 48μl/ml respectively. Essential oil of cinnamon,
however failed to completely inhibit the mycelial growth even at maximum used concentration of 48μl/ml.
In vivo
assays also
support these outcomes. Clove and cumin oils when applied on citrus fruits, showed total fungal inhibition at concentration of
24μl/ml and 48μl/ml respectively. Whereas, cinnamon essential oil could not prevent fungal infection even when used in highest
tested concentration. The study was also extended to the identification of active components of the three oils.
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