Study of the effect of essential oils in controlling of blue and green molds rot in orange fruit
Subject Areas : Food Microbial Contamination
Abolfazl
Golshan Tafti
1
(Assistant Professor,Food and Postharvest Technology Division, Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.)
Gholamreza
Baradaran
2
(Plant Protection Research Department, Kerman Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Kerman, Iran.)
Keywords: Essential Oil, Blue and green molds, Valencia and Local orange, Waxy paper,
Abstract :
Green and blue mold rot diseases caused by Penicillium digitatum and Penicillium italicum are the most important postharvest diseases of citrus fruit. In this research, the use of some essential oils (Cuminumcyminum, Zataria multiflora, Mentha piperita) to control blue and green molds in orange fruits was investigated. Valencia and Jiroft Local oranges were dipped in Penicillium italicum and P. digitatum suspension and were put in waxy papers sprayed with the essential oils at three levels (1, 2.5 and 5%), and thiabendazole fungicide (TBZ) 0.2%. Control fruits were put in waxy papers without any treatments. Then, all the fruits were stored at 8 oC and 85-90% relative humidity for 3 months. Essential oils of Cuminumcyminum (cumin)and Zataria multiflora (Shiraz origanum) were effective on control of blue and green molds in orange varieties at the levels of 5% and 1, 2.5 and 5%, respectively. These treatments had no significant differences with thiabendazole fungicide. The treatments containing mint essential oil had the highest level of rot by blue and green molds. The results of the sensory evaluation showed that the essential oils did not make any special taste in orange varieties. Essential oil of Shiraz origanum in different levels caused improper appearance in the skin of orange varieties and as a result, they obtained the fewer score in the sensory attributes (texture, acceptability). Therefore, for increasing the storage-life of Valencia and Jiroft Local oranges, application of waxy paper containing 5% of cumin essential oil was recommended.
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