Abstract
The effect of biofumigation, through slow-release diffusors, of thyme and savory essential oils (EO), was evaluated on the control of postharvest diseases and quality of peaches and nectarines. EO fumigation was effective in controlling postharvest rots. Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days at 0 °C in sealed storage cabinets and then exposed at 20 °C for five days during shelf-life in normal atmosphere, simulating retail conditions. Under low disease pressure, most treatments significantly reduced fruit rot incidence during shelf-life, while, under high disease pressure, only vapors of thyme essential oil at the highest concentration tested (10% v/v in the diffusor) significantly reduced the rots. The application of thyme or savory EO favored a reduction of brown rot incidence, caused by Monilinia fructicola, but increased gray mold, caused by Botrytis cinerea. In vitro tests confirmed that M. fructicola was more sensitive to EO vapors than B. cinerea. Essential oil volatile components were characterized in storage cabinets during postharvest. The antifungal components of the essential oils increased during storage, but they were a low fraction of the volatile organic compounds in storage chambers. EO vapors did not influence the overall quality of the fruit, but showed a positive effect in reducing weight loss and in maintaining ascorbic acid and carotenoid content. The application of thyme and savory essential oil vapors represents a promising tool for reducing postharvest losses and preserving the quality of peaches and nectarines.
Highlights
Peaches and nectarines (Prunus persica (L.) Batsch) are fruit rich in vitamins, fibers and other phytochemical compounds, such as carotenes and polyphenols, which are important for a healthy diet [1,2]
B. cinerea was less sensitive to essential oils (EO) vapors and could develop when
EO concentrations require a careful optimization depending on fruit fructicola even at low concentrations
Summary
Peaches and nectarines (Prunus persica (L.) Batsch) are fruit rich in vitamins, fibers and other phytochemical compounds, such as carotenes and polyphenols, which are important for a healthy diet [1,2]. Peaches and nectarines are the 3rd most important fruit crop in the European Union after apples and pears [5]. The most common postharvest pathogens on stone fruit are Monilinia spp. Ruhland) Honey), agents of brown rot, Botrytis cinerea Pers. Crop protection in Europe should be performed in the orchard because only one fungicide (fludioxonil) can be used on stone fruit after harvesting, but the supermarket chains typically request either no further postharvest treatments or a limited number of active ingredients, as residues, on the fruit. The last fungicide has to be applied 1 or 2 weeks before harvesting, to guarantee a high level of fruit protection against pathogens during storage, and to remain below the maximum residue limits imposed by European legislation [10]
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