Efficacy of plant essential oils on post-harvest control of rot caused by Botrytis cinerea on kiwi fruits

Abstract

Antifungal activity of the essential oils of Carum carvi and Pimpinella anisum against Botrytis cinerea fruit rot of key kiwi fruit was studied. In vitro experiments, antifungal activities of essential oils were tested on potato dextrose agar media. Results of an in vitro experiment showed that these essential oils, at all applied concentrations, inhibited grey mould growth. Black caraway essential oil at concentrations of 600 and 800 μL L−1 inhibited germination spores of grey mould. Then, the fruits were artificially inoculated with a suspension at 1 × 105 conidia/ml and then treated with different concentrations of these essential oils. The results of in vivo conditions showed that black caraway and anise essential oils applied at all concentrations were increasing the shelf life and inhibited the grey mould growth on kiwi fruits completely in comparison to control. The result showed that black caraway and anise oils at a concentration of 800 μL L−1 had higher total soluble solids, ascorbic acid, titrable acidity and antioxidant content compared to untreated fruits.