The antifungal activity of essential oils in combination with warm air flow against postharvest phytopathogenic fungi in apples

0461667 - ÚEB 2017 RIV GB eng J - Článek v odborném periodiku
Franková, A. - Šmíd, J. - Bernardos, A. - Finkousová, A. - Maršík, Petr - Novotný, D. - Legarová, V. - Půlkrábek, J. - Klouček, P.
The antifungal activity of essential oils in combination with warm air flow against postharvest phytopathogenic fungi in apples.
Food Control. Roč. 68, OCT (2016), s. 62-68. ISSN 0956-7135. E-ISSN 1873-7129
Grant CEP: GA MŠMT(CZ) LD13013
Institucionální podpora: RVO:61389030
Klíčová slova: Essential oil vapor phase * Antifungal * Warm air flow
Kód oboru RIV: EI - Biotechnologie a bionika
Impakt faktor: 3.496, rok: 2016

Essential oils (EOs) are strong plant-derived antimicrobials. For their efficient use in the agri-food industry, the problems with technology of their application have to be solved. In vitro antifungal activity of cinnamon, oregano, lemongrass and clove essential oils (EOs) was tested by innovative method using EO in combination with warm air flow (WAF). EOs in concentrations from 0.25 to 512 mu L/L of air were tested against eleven phytopathogenic fungi. Application of EOs in concentration of 4 and 16 mu L/L by WAF method was used for treatment of apples inoculated with Penicillium expansum. Detailed sensory analysis of treated apples was performed. The WAF was more effective compare to standard disc volatilization method (DVM), the average minimum inhibitory concentrations in vitro were 5.6 mu L/L during 5 min WAF treatment, compared to 136 mu L/L during the DVM 24 h treatment. EOs applied by WAF delayed the incidence and development of P. expansum on apples with minimal adverse effect on their sensory profile. The WAF treatment could be considered for the development of antifungal treatments in the agri-food industry.
Trvalý link: http://hdl.handle.net/11104/0261261