Antifungal Activity of Black Caraway and Anise Essential Oils Against Penicillium digitatum on Blood Orange Fruits

Abstract

ABSTRACTEssential oils are distilled liquids generally extracted from the stems, leaves, flowers, or other parts of a plant. In this study, antifungal activity against Penicillium digitatum of black caraway (Carum carvi) and anise (Pimpinella anisum) essential oils was investigated at different concentrations (0, 200, 400, 600,and 800 μL.L−1) on blood orange (Citrus sinensis var. Moro) in vivo and in vitro. The in vitro experiment results showed that two used the essential oils had strongly fungicidal effects, so that, the growth of P. digitatum was completely inhibited by the application of black caraway and anise oils. Anise and black caraway oils completely inhibited P. digitatum growth at the concentrations of 600 μL.L−1. In vivo experiment resulted in the complete inhibition of P. digitatum growth by anise and black caraway essential oils on blood orange fruits at any applied concentrations compared to the controls. In addition, at higher concentrations of 600 μL.L−1 showed the positive effects of the two oils on fruit quality features, including total soluble solids, antioxidant and anthocyanin contents, titrable acidity, and pH and weight loss percentages. Therefore, the infections of blood orange fruits were inhibited by P. digitatum oils, and their storage life was increased as well. The antifungal effects of the essential oils applied both on the fruit postharvest in vivo and in vitro were corroborated by the results obtained in this research. Thus, application of these plant essential oils could be used as biodegradable and eco-friendly agent for disease management of green mold during blood orange fruit production.