Abstract
Increasing restrictions on pesticide application in the production process of agricultural food products indicate urgent need for safer alternatives to keep the product quality, and to inhibit pathogen infections. In the present study, effect of three essential oils from rosemary, thyme and tarragon, in concentrations of 500 and 1000 ppm, were evaluated on shelf life and postharvest decay of Valencia oranges and under laboratory conditions. Valencia fruits were inoculated with or without crushing the fruit peel surface with the blue mold fungi (Penicillium italicum). The extent of decay and some quality parameters were evaluated during 4 weeks. When inoculation was performed with peel surface crushing, all fruits were fully decayed after 1 week, and only fruits in control (without infection) remained intact. However, when fruits were inoculated by just submerging and without peel crushing, depending on applied oil sources and oil concentrations, significant reduction in fruit decay was observed. Tarragon and thyme essential oils in both concentrations reduced the fruit decay; however, their 1000 ppm rather than 500 ppm was more effective on preventing fruit decay. Rosemary essential oil was less effective than the other two essential oils on preventing orange decay by blue mold fungi. Tarragon and then thyme oils were most effective on preventing fruit decay and can be effectively used during postharvest handling and storage to keep Valencia orange fruits out of decaying.
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Claims 7
Claim · model-written summary
Peel crushing before inoculation led to full decay after one week.
- Taxon
- Valencia oranges
Citrus sinensist0 - Treatment
- inoculation was performed with peel surface crushinge0
- Interactor
- Penicillium italicum
Penicillium italicumt1pathogen - Outcome
- fruits were fully decayede0
- Value
- 1 weeke0
- Comparator
- control (without infection)e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When inoculation was performed with peel surface crushing, all fruits were fully decayed after 1 week, and only fruits in control (without infection) remained intact.”
t0“Valencia oranges”
t1“blue mold fungi (Penicillium italicum)”
Claim · model-written summary
With uncrushed peels, applied oils significantly reduced decay.
- Taxon
- Valencia orangesCitrus sinensist0
- Treatment
- applied oil sources and oil concentrationse0
- Interactor
- Penicillium italicumPenicillium italicumt1pathogen
- Outcome
- fruit decaye0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“when fruits were inoculated by just submerging and without peel crushing, depending on applied oil sources and oil concentrations, significant reduction in fruit decay was observed.”
t0“Valencia oranges”
t1“blue mold fungi (Penicillium italicum)”
Claim · model-written summary
Tarragon oil at both concentrations reduced fruit decay.
- Taxon
- Valencia orangesCitrus sinensist0
- Treatment
- Tarragone0
- Interactor
- Penicillium italicumPenicillium italicumt1pathogen
- Outcome
- fruit decaye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tarragon and thyme essential oils in both concentrations reduced the fruit decay”
t0“Valencia oranges”
t1“blue mold fungi (Penicillium italicum)”
Claim · model-written summary
Thyme oil at both concentrations reduced fruit decay.
- Taxon
- Valencia orangesCitrus sinensist0
- Treatment
- thyme essential oilse0
- Interactor
- Penicillium italicumPenicillium italicumt1pathogen
- Outcome
- fruit decaye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tarragon and thyme essential oils in both concentrations reduced the fruit decay”
t0“Valencia oranges”
t1“blue mold fungi (Penicillium italicum)”
Claim · model-written summary
For tarragon and thyme oil, 1000 ppm prevented decay more effectively than 500 ppm.
- Taxon
- Valencia orangesCitrus sinensist0
- Treatment
- 1000 ppme0
- Interactor
- Penicillium italicumPenicillium italicumt1pathogen
- Outcome
- preventing fruit decaye0
- Direction
- more effectivee0
- Comparator
- 500 ppme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“their 1000 ppm rather than 500 ppm was more effective on preventing fruit decay.”
t0“Valencia oranges”
t1“blue mold fungi (Penicillium italicum)”
Claim · model-written summary
Rosemary oil prevented blue mold decay less effectively than tarragon and thyme oils.
Verbatim
e0“Rosemary essential oil was less effective than the other two essential oils on preventing orange decay by blue mold fungi.”
Claim · model-written summary
Authors recommend tarragon then thyme oils to prevent decay during storage.
- Taxon
- Valencia orangeCitrus sinensise0
- Outcome
- can be effectively used during postharvest handling and storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tarragon and then thyme oils were most effective on preventing fruit decay and can be effectively used during postharvest handling and storage to keep Valencia orange fruits out of decaying.”
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See all 19 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.