The antifungal activity of essential oils in combination with warm air flow against postharvest phytopathogenic fungi in apples

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389030%3A_____%2F16%3A00461667" target="_blank" >RIV/61389030:_____/16:00461667 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/16:70315 RIV/00027006:_____/16:00003931

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.foodcont.2016.03.024" target="_blank" >http://dx.doi.org/10.1016/j.foodcont.2016.03.024</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodcont.2016.03.024" target="_blank" >10.1016/j.foodcont.2016.03.024</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The antifungal activity of essential oils in combination with warm air flow against postharvest phytopathogenic fungi in apples

Popis výsledku v původním jazyce

Essential oils (EOs) are strong plant-derived antimicrobials. For their efficient use in the agri-food industry, the problems with technology of their application have to be solved. In vitro antifungal activity of cinnamon, oregano, lemongrass and clove essential oils (EOs) was tested by innovative method using EO in combination with warm air flow (WAF). EOs in concentrations from 0.25 to 512 mu L/L of air were tested against eleven phytopathogenic fungi. Application of EOs in concentration of 4 and 16 mu L/L by WAF method was used for treatment of apples inoculated with Penicillium expansum. Detailed sensory analysis of treated apples was performed. The WAF was more effective compare to standard disc volatilization method (DVM), the average minimum inhibitory concentrations in vitro were 5.6 mu L/L during 5 min WAF treatment, compared to 136 mu L/L during the DVM 24 h treatment. EOs applied by WAF delayed the incidence and development of P. expansum on apples with minimal adverse effect on their sensory profile. The WAF treatment could be considered for the development of antifungal treatments in the agri-food industry.

Název v anglickém jazyce

The antifungal activity of essential oils in combination with warm air flow against postharvest phytopathogenic fungi in apples

Popis výsledku anglicky

Essential oils (EOs) are strong plant-derived antimicrobials. For their efficient use in the agri-food industry, the problems with technology of their application have to be solved. In vitro antifungal activity of cinnamon, oregano, lemongrass and clove essential oils (EOs) was tested by innovative method using EO in combination with warm air flow (WAF). EOs in concentrations from 0.25 to 512 mu L/L of air were tested against eleven phytopathogenic fungi. Application of EOs in concentration of 4 and 16 mu L/L by WAF method was used for treatment of apples inoculated with Penicillium expansum. Detailed sensory analysis of treated apples was performed. The WAF was more effective compare to standard disc volatilization method (DVM), the average minimum inhibitory concentrations in vitro were 5.6 mu L/L during 5 min WAF treatment, compared to 136 mu L/L during the DVM 24 h treatment. EOs applied by WAF delayed the incidence and development of P. expansum on apples with minimal adverse effect on their sensory profile. The WAF treatment could be considered for the development of antifungal treatments in the agri-food industry.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/LD13013" target="_blank" >LD13013: Produkce protirakovinných polyacetylenů elicitovanými kulturami ženšene</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Control

ISSN

0956-7135

e-ISSN

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Svazek periodika

68

Číslo periodika v rámci svazku

OCT

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

62-68

Kód UT WoS článku

000377325000010

EID výsledku v databázi Scopus

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