Study on the Potential of Antifungal Activity of Essential Oils against Fungal Pathogens of Fruits and Vegetables
This study was undertaken to assess the in vitro antifungal potential of the essential oils of clove, cinnamon, aniseed, green prickleyash, Pricklyash peel, cumin and fennel against the five major fungal pathogens of fruits and vegetables using the method of inhibitory zone, the inhibition to the mycelial growth and the minimal inhibitory concentration.i.e, Penicillium italicum, penicillium expansum, Monittnia fructigena, Penicillium sp. and Fusarium spp. The results indicated that clove had significant antifungal activity to all strains, especially against Penicillium italicum. Cinnamon and aniseed had strong antifungal activity to all strains tested except Fusarium spp. , especially against Monilinia fructigena. Moreover, Clove could inhibit mycelial growth of all pathogens completely and the minimal inhibitory concentration of clove was less than or equal to 0.5％ (v/v). The present results demonstrated that clove oil could be potential sources of natural fungicides to control certain important fungal pathogens of fruits and vegetables.
antifungal activity essential oil fungal pathogens
Jing Deng Wen Li Jianxin Tang Xiaoyuan Zhou Xinghe Tan
College of Packaging and Material Engineering Hunan University of Technology Zhuzhou, China College of Food science and technology,Hunan Agricultural University Changsha, China
国际会议
哈尔滨
英文
684-687
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）