Abstract
ABSTRACT This study evaluated the antifungal potential of essential oils and plant extracts for the control of Monilinia fructicola , the causal agent of brown rot in peaches, under in vitro and postharvest conditions. Essential oils and cold aqueous, hot aqueous, and hydroalcoholic extracts of Allium sativum , Syzygium aromaticum , Origanum vulgare , Rosmarinus officinalis , Artemisia absinthium and Eugenia uniflora were evaluated using direct and indirect contact assays. In vitro assays showed complete inhibition of mycelial growth by the essential oils of A. sativum , S. aromaticum and O. vulgare , comparable to the chemical control (captan). The essential oil of A. sativum exhibited the lowest minimum inhibitory concentration (0.04%), whereas essential oils of S. aromaticum and O. vulgare showed minimum inhibitory concentrations of 0.16%. Plant extracts exhibited predominantly fungistatic effects. Scanning electron microscopy revealed structural damage to fungal hyphae induced by the essential oils, confirming their fungitoxic activity. In postharvest assays, only the essential oil of O. vulgare and the chemical treatment, when applied by direct contact, completely suppressed disease incidence and severity over 7 days of storage. Although the essential oils of A. sativum and S. aromaticum reduced disease development at early stages, their efficacy decreased over time, particularly under indirect contact. Biochemical analyses indicated that essential oil treatments, particularly O. vulgare , induced defence responses in the host fruit, as evidenced by increased protein content and enhanced phenylalanine ammonia‐lyase and chitinase activity. These results indicate that essential oils—particularly that of oregano—act through a dual mechanism involving direct antifungal activity and induction of fruit defence responses. These findings highlight their potential as sustainable alternatives for postharvest management of brown rot in peaches.
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Claims 10
Claim · model-written summary
Essential oils of A. sativum, S. aromaticum and O. vulgare completely inhibited in vitro mycelial growth of Monilinia fructicola, comparable to captan
- Taxon
- peaches
Prunus persicae0 - Treatment
- essential oilse1
- Interactor
- Monilinia fructicola
Monilinia fructicolae0pathogen - Outcome
- mycelial growthe1
- Direction
- inhibitione1
- Comparator
- chemical control (captan)e1
- Setting
- In vitroe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the control of Monilinia fructicola , the causal agent of brown rot in peaches”
e1“In vitro assays showed complete inhibition of mycelial growth by the essential oils of A. sativum , S. aromaticum and O. vulgare , comparable to the chemical control (captan)”
Claim · model-written summary
Essential oil of A. sativum had the lowest minimum inhibitory concentration (0.04%) against Monilinia fructicola
- Taxon
- peachesPrunus persicae0
- Treatment
- essential oil of A. sativume2
- Interactor
- Monilinia fructicolaMonilinia fructicolae0pathogen
- Outcome
- minimum inhibitory concentratione2
- Direction
- loweste2
- Value
- 0.04%e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the control of Monilinia fructicola , the causal agent of brown rot in peaches”
e2“The essential oil of A. sativum exhibited the lowest minimum inhibitory concentration (0.04%)”
Claim · model-written summary
Essential oils of S. aromaticum and O. vulgare had minimum inhibitory concentrations of 0.16% against Monilinia fructicola
- Taxon
- peachesPrunus persicae0
- Treatment
- essential oils of S. aromaticum and O. vulgaree3
- Interactor
- Monilinia fructicolaMonilinia fructicolae0pathogen
- Outcome
- minimum inhibitory concentrationse3
- Value
- 0.16%e3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the control of Monilinia fructicola , the causal agent of brown rot in peaches”
e3“essential oils of S. aromaticum and O. vulgare showed minimum inhibitory concentrations of 0.16%”
Claim · model-written summary
Plant extracts had predominantly fungistatic effects against Monilinia fructicola
- Taxon
- peachesPrunus persicae0
- Treatment
- Plant extractse4
- Interactor
- Monilinia fructicolaMonilinia fructicolae0pathogen
- Outcome
- fungistatic effectse4
- Qualifier
- predominantlye4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the control of Monilinia fructicola , the causal agent of brown rot in peaches”
e4“Plant extracts exhibited predominantly fungistatic effects”
Claim · model-written summary
Essential oils caused structural damage to fungal hyphae, observed by scanning electron microscopy
- Taxon
- peachesPrunus persicae0
- Treatment
- essential oilse5
- Outcome
- structural damage to fungal hyphaee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the control of Monilinia fructicola , the causal agent of brown rot in peaches”
e5“Scanning electron microscopy revealed structural damage to fungal hyphae induced by the essential oils, confirming their fungitoxic activity”
Claim · model-written summary
Postharvest essential oil of O. vulgare, applied by direct contact, completely suppressed brown rot incidence and severity over 7 days of storage
- Taxon
- peachesPrunus persicae0
- Treatment
- essential oil of O. vulgaree6
- Interactor
- Monilinia fructicolaMonilinia fructicolae0pathogen
- Outcome
- disease incidence and severitye6
- Direction
- suppressede6
- Qualifier
- over 7 days of storagee6
- Setting
- postharvest assayse6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the control of Monilinia fructicola , the causal agent of brown rot in peaches”
e6“In postharvest assays, only the essential oil of O. vulgare and the chemical treatment, when applied by direct contact, completely suppressed disease incidence and severity over 7 days of storage”
Claim · model-written summary
Essential oils of A. sativum and S. aromaticum reduced disease development at early stages
- Taxon
- peachesPrunus persicae0
- Treatment
- essential oils of A. sativum and S. aromaticume7
- Interactor
- Monilinia fructicolaMonilinia fructicolae0pathogen
- Outcome
- disease developmente7
- Direction
- reducede7
- Qualifier
- at early stagese7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the control of Monilinia fructicola , the causal agent of brown rot in peaches”
e7“Although the essential oils of A. sativum and S. aromaticum reduced disease development at early stages, their efficacy decreased over time, particularly under indirect contact”
Claim · model-written summary
Efficacy of essential oils of A. sativum and S. aromaticum decreased over time, particularly under indirect contact
- Taxon
- peachesPrunus persicae0
- Treatment
- essential oils of A. sativum and S. aromaticume7
- Outcome
- efficacye7
- Direction
- decreasede7
- Qualifier
- over time, particularly under indirect contacte7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the control of Monilinia fructicola , the causal agent of brown rot in peaches”
e7“Although the essential oils of A. sativum and S. aromaticum reduced disease development at early stages, their efficacy decreased over time, particularly under indirect contact”
Claim · model-written summary
Essential oil treatments, particularly O. vulgare, increased protein content in peach fruit
- Taxon
- peachesPrunus persicae0
- Organ / stage
- host fruite1
- Treatment
- essential oil treatmentse1
- Outcome
- protein contente1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the control of Monilinia fructicola , the causal agent of brown rot in peaches”
e1“Biochemical analyses indicated that essential oil treatments, particularly O. vulgare , induced defence responses in the host fruit, as evidenced by increased protein content and enhanced phenylalanine ammonia‐lyase and chitinase activity”
Claim · model-written summary
Essential oil treatments, particularly O. vulgare, enhanced phenylalanine ammonia-lyase and chitinase activity in peach fruit
- Taxon
- peachesPrunus persicae0
- Organ / stage
- host fruite1
- Treatment
- essential oil treatmentse1
- Outcome
- phenylalanine ammonia‐lyase and chitinase activitye1
- Direction
- enhancede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“for the control of Monilinia fructicola , the causal agent of brown rot in peaches”
e1“Biochemical analyses indicated that essential oil treatments, particularly O. vulgare , induced defence responses in the host fruit, as evidenced by increased protein content and enhanced phenylalanine ammonia‐lyase and chitinase activity”
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