Volume 32, December 2015, Pages 181–185
Highlights
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- Essential oil (EO) of clove or mustard in vapor phase was effective as an antifungal agent.
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- Clove EO (92 μL/Lair) and mustard EO (15 μL/Lair) inhibited Botrytis cinerea.
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- Combining 11.57 μL/Lair of clove EO and 1.93 μL/Lair of mustard EO effectively inhibited B. cinerea in strawberries.
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- Mustard and clove EO combinations in vapor phase synergistically inhibited B. cinerea in strawberries.
Abstract
The
search for new alternatives to preserve foods is a growing research
field that is of great interest to the food industry. In this study, the
inhibitory effect of clove and/or mustard essential oils in vapor phase
was evaluated in vitro and in vivo (strawberries) against Botrytis cinerea, a mold highly detrimental to fruits and vegetables. In vitro and in vivo minimum inhibitory concentration (MIC) for clove essential oil was 92.56 μL/Lair, while for mustard, essential oil was 15.42 μL/Lair. As for the combination of tested essential oils the MIC was 46.28 μL/Lair of clove essential oil and 1.93 μL/Lair of mustard essential oil for the in vitro tests, while 11.57 μL/Lair of clove essential oil and 1.93 μL/Lair of mustard essential oil for the in vivo
tests. Furthermore, the observed inhibitory effect is due to a
synergism of tested essential oils in most of the assessed combinations.
Industrial relevance
Effectiveness of vapors of clove and/or mustard essential oils against B. cinerea
was demonstrated. The inhibitory activity exhibited by essential oils
vapors can be attributed to the major compounds identified in clove and
mustard essential oils, inhibiting B. cinerea growth in vitro and in vivo
(strawberries). Combinations of clove and mustard essential oils had a
synergistic antifungal effect, confirming that the combined use of
volatile compounds from essential oils is more effective than its
individual application.
Keywords
- Botrytis cinerea;
- Essential oils;
- Vapor phase;
- Syzygium aromaticum;
- Brassica nigra;
- Strawberries
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