In vivo antifungal activity of two essential oils from Mediterranean plants against postharvest brown rot disease of peach fruit

Abstract

Fresh fruits of several plants are susceptible to infection by several pathogenic fungi after harvest. Some synthetic fungicides are known to be highly effective in their control on various vegetables and fruits. In the present study the potential fungicidal activity of the essential oils obtained by thyme (Thymus vulgaris) and vervain (Verbena officinalis), respectively, against Monilinia laxa, Monilinia fructigena, and Monilinia fructicola was tested at various concentrations in vivo. The oil of thyme was mainly composed by o-cymene (56.2%), while the main components of the oil of vervain were citral (44.5%) and isobornyl formate (45.4%). The higher concentrations of both studied EOs from vervain (1000ppm) and thyme (500ppm) significantly reduced the brown rot lesion diameter. The lower concentrations of vervain (500ppm) and thyme (250ppm) EOs resulted in low effectiveness. This research revealed the potential fungicidal role in vivo of the essential oils on peach fruits postharvest. Moreover, the application of essential oils could be combined with other innovative postharvest treatments such as biocontrol agents.