Abstract
Essential oils (EOs) are a suitable alternative for extending the shelf life of foods. The aim of this research was to test the effect of fifteen EOs extracted from plants of the Lamiaceae family on five strains of Cladosporium cladosporioides. Cladosporium cladosporioides is frequently found on fruit and may be involved in fruit spoilage. The strains used in the study were isolated directly from lesions on berries. The growth of the fungi on the fruit was the reason for its rejection from sale. The antifungal activity of EOs against Cladosporium cladosporioides strains was determined by the microatmospheric method (625 μl EO/L air) during 14 days of cultivation. Thirteen EOs: thyme and red thyme (from Thymus vulgaris L.), mitcham mint (Mentha x piperita L. var. Mitcham), peppermint (Mentha x piperita L.), savory (Satureja hortensis L.), sage (Salvia officinalis L.), spearmint (Mentha spicata L. var. crispa), lavender (Lavandula angustifolia Mill.), marjoram (Origanum majorana L.), bergamot-mint (Mentha citrata Erh.), wild thyme (Thymus serpyllum L.), hyssop (Hyssopus officinalis L.), and oregano (Origanum vulgare L.) were shown to inhibit growth of all strains to 100%. Basil (Ocinum basilicum L.) and rosemary (Rosmarinus officinalis L.) EOs did not have a 100% inhibitory effect on all strains throughout the cultivation period. Subsequently, minimum inhibitory concentrations (MIDs) were determined using the microatmospheric method. LD90 and LD50 values were estimated by probit analysis. Based on the MID, LD90, and LD50 results, the essential oils can be divided into three groups. The first group (most effective): thyme, red thyme, spearmint, wild thyme, and oregano EO; the second group: peppermint, lavender, mitcham mint and savory EO; the third group: sage, marjoram, bergamot-mint and hyssop EO. The most effective EOs can be used to suppress the growth of Cladosporium cladosporioides in the vapour phase.
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