Clove Buds (Eugenia caryophyllata) and Rosemary (Rosmarinus officinalis) Essential Oils Effects on Control of Grapes Gray Mold in-vitro

摘要

The use of natural compounds such as essential oils is a newly growing idea in post harvest technology. In this study, effect of clove buds and rosemary essential oils on grapes gray mold was studied in two different experiments. First, the effect of different concentrations of essential oils on inhibition of mycelium growth of Botrytis cinerea was evaluated on PDA media, in vapor (0, 50, 100, 150, 300, 450 and 600 ppm) and contact (0, 150, 300, 450 and 600 ppm) method. In the second experiment, the effect of essential oil in vapor and dipping method on control of disease severity was investigated by spraying Botrytis spores on berries and keeping them at 15 C, for 7 days. All concentrations inhibited the growth of B. cinerea on PDA depending on essential oil concentration. 300 ppm of clove essential oil was determined as minimum inhibitory concentration (MIC) in contact method while no concentration of rosemary essential oil showed perfect inhibition in this method. But rosemary essential oil in vapor phase was more effective than contact method and inhibited mycelium growth in 300 ppm. 450 ppm of clove essential oil in vapor phase completely controlled gray mold on inoculated berries with keeping their appearance as normal, while 450 ppm of rosemary essential oil in vapor phase with complete control of gray mold had phytotoxic effects on grapes. These results suggest that clove essential oil in vapor phase could be used as an innovative tool to control fungal decay during table grapes storage.