Abstract
The effect of biofumigation, through slow-release diffusors, of thyme and savory essential oils (EO), was evaluated on the control of postharvest diseases and quality of peaches and nectarines. EO fumigation was effective in controlling postharvest rots. Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days at 0 °C in sealed storage cabinets and then exposed at 20 °C for five days during shelf-life in normal atmosphere, simulating retail conditions. Under low disease pressure, most treatments significantly reduced fruit rot incidence during shelf-life, while, under high disease pressure, only vapors of thyme essential oil at the highest concentration tested (10% v/v in the diffusor) significantly reduced the rots. The application of thyme or savory EO favored a reduction of brown rot incidence, caused by Monilinia fructicola, but increased gray mold, caused by Botrytis cinerea. In vitro tests confirmed that M. fructicola was more sensitive to EO vapors than B. cinerea. Essential oil volatile components were characterized in storage cabinets during postharvest. The antifungal components of the essential oils increased during storage, but they were a low fraction of the volatile organic compounds in storage chambers. EO vapors did not influence the overall quality of the fruit, but showed a positive effect in reducing weight loss and in maintaining ascorbic acid and carotenoid content. The application of thyme and savory essential oil vapors represents a promising tool for reducing postharvest losses and preserving the quality of peaches and nectarines.
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Claims 11
Claim · model-written summary
Most essential oil treatments significantly reduced fruit rot incidence under low disease pressure
- Taxon
- peaches and nectarines
Prunus persicaPrunus persica var. nucipersicae0 - Treatment
- EO vaporse0
- Outcome
- fruit rot incidencee1
- Direction
- reducede1
- Qualifier
- Under low disease pressuree1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days”
e1“Under low disease pressure, most treatments significantly reduced fruit rot incidence during shelf-life”
Claim · model-written summary
Thyme essential oil at the highest concentration reduced rots under high disease pressure
- Taxon
- peaches and nectarinesPrunus persicaPrunus persica var. nucipersicae0
- Treatment
- thyme essential oil at the highest concentration tested (10% v/v in the diffusor)e1
- Outcome
- rotse1
- Direction
- reducede1
- Value
- 10% v/ve1
- Qualifier
- under high disease pressuree1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days”
e1“under high disease pressure, only vapors of thyme essential oil at the highest concentration tested (10% v/v in the diffusor) significantly reduced the rots”
Claim · model-written summary
Thyme or savory essential oil favored a reduction of brown rot incidence caused by Monilinia fructicola
- Taxon
- peaches and nectarinesPrunus persicaPrunus persica var. nucipersicae0
- Treatment
- thyme or savory EOe1
- Interactor
- Monilinia fructicola
Monilinia fructicolae1pathogen - Outcome
- brown rot incidencee1
- Direction
- reductione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days”
e1“The application of thyme or savory EO favored a reduction of brown rot incidence, caused by Monilinia fructicola”
Claim · model-written summary
Thyme or savory essential oil increased gray mold caused by Botrytis cinerea
- Taxon
- peaches and nectarinesPrunus persicaPrunus persica var. nucipersicae0
- Treatment
- thyme or savory EOe1
- Interactor
- Botrytis cinerea
Botrytis cinereae2pathogen - Outcome
- gray molde2
- Direction
- increasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days”
e1“The application of thyme or savory EO favored a reduction of brown rot incidence, caused by Monilinia fructicola”
e2“but increased gray mold, caused by Botrytis cinerea”
Claim · model-written summary
Monilinia fructicola was more sensitive to essential oil vapours than Botrytis cinerea in vitro
- Taxon
- peaches and nectarinesPrunus persicaPrunus persica var. nucipersicae0
- Treatment
- EO vaporse1
- Interactor
- M. fructicolaMonilinia fructicolae1pathogen
- Second interactor
- B. cinereaBotrytis cinereae1pathogen
- Outcome
- sensitive to EO vaporse1
- Direction
- moree1
- Comparator
- B. cinereae1
- Setting
- In vitroe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days”
e1“In vitro tests confirmed that M. fructicola was more sensitive to EO vapors than B. cinerea”
Claim · model-written summary
Antifungal components of the essential oils increased during storage
- Taxon
- peaches and nectarinesPrunus persicaPrunus persica var. nucipersicae0
- Outcome
- antifungal components of the essential oilse1
- Direction
- increasede1
- Qualifier
- during storagee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days”
e1“The antifungal components of the essential oils increased during storage”
Claim · model-written summary
Antifungal components were a low fraction of the volatile organic compounds in storage chambers
- Taxon
- peaches and nectarinesPrunus persicaPrunus persica var. nucipersicae0
- Outcome
- a low fraction of the volatile organic compoundse1
- Direction
- lowe1
- Setting
- storage chamberse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days”
e1“but they were a low fraction of the volatile organic compounds in storage chambers”
Claim · model-written summary
Essential oil vapours did not influence the overall quality of the fruit
- Taxon
- peaches and nectarinesPrunus persicaPrunus persica var. nucipersicae0
- Treatment
- EO vaporse1
- Outcome
- overall quality of the fruite1
- Direction
- did not influencee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days”
e1“EO vapors did not influence the overall quality of the fruit”
Claim · model-written summary
Essential oil vapours reduced weight loss of the fruit
- Taxon
- peaches and nectarinesPrunus persicaPrunus persica var. nucipersicae0
- Treatment
- EO vaporse1
- Outcome
- weight losse2
- Direction
- reducinge2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days”
e1“EO vapors did not influence the overall quality of the fruit”
e2“showed a positive effect in reducing weight loss”
Claim · model-written summary
Essential oil vapours maintained ascorbic acid and carotenoid content
- Taxon
- peaches and nectarinesPrunus persicaPrunus persica var. nucipersicae0
- Treatment
- EO vaporse1
- Outcome
- ascorbic acid and carotenoid contente2
- Direction
- maintaininge2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days”
e1“EO vapors did not influence the overall quality of the fruit”
e2“maintaining ascorbic acid and carotenoid content”
Claim · model-written summary
Thyme and savory essential oil vapours are a promising tool for reducing postharvest losses
- Taxon
- peaches and nectarinesPrunus persicaPrunus persica var. nucipersicae0
- Outcome
- reducing postharvest lossese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of thyme and savory essential oil vapors represents a promising tool for reducing postharvest losses and preserving the quality of peaches and nectarines”
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