STUDY ON THE EFFECT OF BASIL (OCIMUM BASILICUM) ESSENTIAL OIL ON GRAY MOLD CONTROL IN VITRO AND ON STRAWBERRY ('SELVA') FRUIT

Abstract

The antifungal effects of basil (Ocimum basilicum) essential oil (BEO) were studied in in vitro and in vivo experiments. The in vitro experiment showed that the mycelial growth of Botrytis cinerea was inhibited completely by all of the applied concentrations (250, 500, 750 and 1000 μl L -1 ) of BEO by the Paper Disk Method (PDM) but the effect of BEO on mycelial growth of B. cinerea in the Solution Method (SM) was less than PDM. In the second stage BEO at 60, 250, 500 and 1000 μl L -1 concentrations with PDM was applied on strawberries fruits. The results of the in vivo experiment showed that fruit decay by B. cinerea was effectively decreased in treated fruit with BEO at all applied concentrations compared to the control. The postharvest quality of strawberry fruit was also evaluated after treatment. BEO at 60 and 250 μl L -1 concentrations showed positive effects on some fruit quality characteristics (e.g., color, Titratable Acidity, Total Soluble Solid, Vitamin C and firmness). Howerver, treated fruits with BEO at low concentration had higher TA, TSS, Vitamin C, firmness and color values compared to the control fruits whilst higher concentrations (500 and 1000 μl L -1 ) induced burning sepal and led to toxic signs on fruit surface. All applied concentrations of BEO affected fruit flavor, especially 1000 μl L -1 reduced fruit firmness and Vitamin C content. According to the results, it has been shown that BEO can improve fruit quality-related attributes.