Chemical composition and antifungal activity of essential oils and their combinations against Botrytis cinerea in strawberries

Author(s)

de Oliveira Filho, Josemar Goncalves ^[1] ; da Cruz Silva, Guilherme ^[2] ; de Aguiar, Aline Cristina ^[3] ; Cipriano, Lavinia ^[2] ; de Azeredo, Henriette Monteiro Cordeiro ^{[4, 5]} ; Bogusz Junior, Stanislau ^[6] ; Ferreira, Marcos David ^[5]

Affiliation

^[1] Sao Paulo State Univ UNESP, Sch Pharmaceut Sci, Rod Araraquara Jau Km 1 Machados, Araraquara, SP - Brazil

^[2] Univ Fed Sao Carlos, Sao Carlos, SP - Brazil

^[3] Univ Fed Parana, Palotina, PR - Brazil

^[4] Embrapa Agroind Trop, Brazilian Agr Res Corp, Fortaleza, CE - Brazil

^[5] Brazilian Agr Res Corp, Embrapa Instrumentacao, Sao Carlos, SP - Brazil

^[6] Univ Sao Paulo, Sao Carlos Inst Chem IQSC, Sao Carlos - Brazil

• Document type: Journal article
• Source: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION; v. 15, n. 2 JAN 2021.
• Web of Science Citations: 3

Abstract

Strawberry has a short postharvest shelf life, mainly because of the gray mold caused by Botrytis cinerea. The chemical composition and antifungal activities of essential oils from Mentha piperita, Cymbopogon martinii, Cinnamomum camphora, Mentha spicata, and their binary mixtures against B. cinerea were evaluated by different in vitro methods, and also in vivo in vapor-phase on inoculated strawberries. The major components present in M. piperita essential oil were menthol (45.37%), menthone (20.13%), isomenthone (16.94%), menthyl acetate (3.81%), pulegone (1.89%), alpha-terpinene (1.88%), isopulegol (1.83%), neoisomenthol (1.19%), and alpha-terpineol (1.08%), in C. martinii essential oil were geraniol (83.82%), geranyl acetate (7.49%), linalool (2.48%), and caryophyllene (1.33%), in C. camphora essential oil were linalool (98.39%), and M. spicata essential oil were carvone (61.71%), limonene (20.22%), 1,8-cineole (5%), sabinene (2.28%), cis-dihydrocarvone (1.63%), and alpha-thujene (1.4%). The highest antifungal activity in vitro was presented by M. spicata and C. martinii essential oils by the direct contact, vapor contact, spore germination, and micro-well dilution methods. In vivo, strawberries treated with the vapor of M. spicata and C. martinii essential oils showed a reduction in disease incidence and severity. At a 10% concentration, M. spicata and C. martinii showed a reduction of 100% and 83% in the disease incidence, respectively. Thus, the M. spicata and C. martinii essential oils may be potential alternatives for the control of B. cinerea in postharvest fresh strawberries. (AU)

• FAPESP's process: 18/24612-9 - Application of nanoemulsions with essential oils as natural coatings for application in post-harvesting strawberry conservation
• Grantee: Josemar Gonçalves de Oliveira Filho
• Support type: Scholarships in Brazil - Doctorate