Efficacy of plant essential oils to control post-harvest decay of sweet cherry (Prunus avium L.) fruit

Abstract

SummaryThe development of natural crop protection products as alternatives to the use of synthetic fungicides is currently popular. The aim of this study was to evaluate the anti-fungal effects of several essential oils against the fungal pathogen, Botrytis cinerea, the causal agent of grey mould disease on sweet cherry (Prunus avium L.) under in vitro and in vivo conditions. Three essential oils (from fennel, black caraway, and peppermint) were each tested at five concentrations (0, 200, 400, 600, or 800 µl l–1). In vitro results showed that the essential oil of black caraway had the highest fungicidal effect. The growth of grey mould was completely inhibited by the essential oil of black caraway at 400 µl l–1. In vivo, the essential oils of black caraway, fennel, and peppermint, at all concentrations, inhibited the growth of grey mould on sweet cherry fruit compared with the untreated controls. The application of each essential oil decreased the percentage loss in fresh weight significantly, and increased the storage-life of the fruit. Black caraway oil, at 800 µl l–1, maintained significantly higher soluble solids contents, titrable acidity values, and anthocyanin and carbohydrate contents than all other treatments. These results show that plant essential oils can have a strong effect on reducing post-harvest decay and improving the quality of sweet cherry fruit.These plant essential oils could provide an alternative to synthetic chemicals to control post-harvest phytopathogenic fungi on sweet cherry fruit.