Thymus capitatusessential oil was employed as vapour in postharverst to reduceBotrys cinereagrey mould in mandarin fruits. The latter were sprayerd with 105spores/ml suspension, placed in 15-litre desiccators at 25°C and fumigated under vacuum conditions at varying concentrations of thyme oil. The desiccators were kept for 24 h and then the fruit rinse water was plated in Petri dishes to test spore viability. The results showed that the untreated control rinse water exhibited a high rate of fungus growth whereas the water from the treated fruit registered a significant reduction of fungal growth. SEM observations indicated that the thyme oil injured fungus hyphae.
Thymus capitatusessential oil reducing citrus fruit decay / Piga, Antonio; Arras, Giovanni. - (1995), pp. 426-428. (Intervento presentato al convegno Postharvest physiology, pathology and technologies for horticultural commodities: recent advances: proceedings of the International symposium).
Thymus capitatusessential oil reducing citrus fruit decay
Piga, Antonio;
1995-01-01
Abstract
Thymus capitatusessential oil was employed as vapour in postharverst to reduceBotrys cinereagrey mould in mandarin fruits. The latter were sprayerd with 105spores/ml suspension, placed in 15-litre desiccators at 25°C and fumigated under vacuum conditions at varying concentrations of thyme oil. The desiccators were kept for 24 h and then the fruit rinse water was plated in Petri dishes to test spore viability. The results showed that the untreated control rinse water exhibited a high rate of fungus growth whereas the water from the treated fruit registered a significant reduction of fungal growth. SEM observations indicated that the thyme oil injured fungus hyphae.| File | Dimensione | Formato | |
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