The effectiveness of plant essential oils on the in vitro growth of postharvest phytopathogenic fungi

The effectiveness of plant essential oils on the in vitro growth of postharvest phytopathogenic fungi

Plant extracts, such as essential oils (Eos), which have long been used in traditional preparations, are currently adopted by the industrial manufactures for modern formulations of consumer products. They are found in perfumery and cosmetology as well as in food and pharmaceutical industries. In agriculture, it was reported that Eos could be an interesting alternative to chemical fungicides and could be used as biofungicides in postharvest biological control. The present work was therefore undertaken to study the effect of thirty species of EOs on the in vitro growth of Penicillium italicum, Penicillium digitatum infecting citrus and Colletotrichum musea infecting bananas.

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Effect of essential oils on the in vitro growth of penicillium digitatum and penicillium italicum infecting citrus and colletotrichum musea infecting banana

Citrus and bananas represent the two economically important fruit crops worldwide. The most important causes of post-harvest losses of these fruits are blue mold caused by Penicillium italicum and green mold caused by Penicillium digitatum for citrus, and anthracnose disease caused by Colletotrichum musea for bananas. To cope with these diseases, treatment with chemical fungicides during the conditioning process has long been used. Nowadays, such a treatment is challenged because of the following reasons: High level of chemical fungicide residues in food products Chemical fungicides toxicity and risk for human health and for the environment, Development of pathogens populations resistant to chemical fungicides, Restriction or ban on use of a number of chemical fungicides by the legislation. This has motivated the search for alternative approaches. Essential Oils (EOs) extracted from aromatic plants are known for their antifungal effects and could thus be used against plant pests. The present work was therefore undertaken to study the effect of ten Eos on the in vitro growth of P. italicum, P.digitatum and C. musea. Télécharger le poster

Evaluation of the bacteriostatic properties of essential oils and their potential applications for food microbiology

The recent multiplication of food scandals has made food safety a major concern for food producers. More than ever, consumers are asking for products that are microbiologically safe and, in the same time, containing less artificial preservatives. The use of small concentrations of essential oils could bring a solution to this dilemma, as some of those “natural additives” already have proven bacteriostatic properties. Essential oils also beneficiate from a very good image, thanks to their numerous properties (antioxidant, antiviral, anti-inflammatory) and the fact they have been used by humans for thousands of years. Télécharger l'étude complète