Open AccessPotential of wild oregano essential oil in control of Monilinia rot on stored sweet cherry fruits
Author(s) -
Jelena Kalajdžić,
B. Milić,
Aleksandra Stankov,
Mladen Petreš,
Mila Grahovac,
Jelena Vukotić,
Vera Stojšin
Publication year - 2021
Publication title -
romanian biotechnological letters
Language(s) - English
Resource type - Journals
eISSN - 2248-3942
pISSN - 1224-5984
DOI - 10.25083/rbl/26.4/2779-2787
Subject(s) - essential oil , monilinia fructicola , horticulture , cold storage , dilution , biology , cultivar , botany , chemistry , fungicide , physics , thermodynamics
Sweet cherry fruits are perishable goods, and the fruit quality can additionally be affected by fungal diseases, primarily by Monilinia species. A promising method for fungal disease control in storage is the use of essential oils. Three different methods of wild oregano essential oil application were tested: incorporation (5% dilution), exposing to the vapor phase (0.08 and 0.16 µl/cm3), and fruit immersion in 5% dilution. Incorporation of essential oil showed the strongest inhibitory effect on Monilinia laxa in both tested cultivars (Regina and Karina). The vapor phase had the same effect on inhibition of Monilinia laxa at both concentrations on cold-stored fruits of cv. Regina after incubation at room temperature, while on cv. Karina, higher concentration showed a stronger inhibitory effect. The immersion in EO dilution caused phytotoxic changes on the fruit skin. Necrosis development rates significantly increased after the cold storage period terminated.