Study of the effect of essential oils in controlling of blue and green molds rot in orange fruit

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GOLSHAN TAFTI A.; BARADARAN G.H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2019 | Volume:6 | Issue:3 Page(s): 12-21

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Title

Study of the effect of essential oils in controlling of blue and green molds rot in orange fruit

Author(s)

GOLSHAN TAFTI A. | BARADARAN G.H. | Issue Writer Certificate

Keywords

Essential oilQ1

Blue and green moldsQ1

Valencia and Local orangeQ1

Waxy paperQ1

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 (Cuminum cyminum, 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 Cuminum cyminum (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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APA: Copy

GOLSHAN TAFTI, A., & BARADARAN, G.H.. (2019). Study of the effect of essential oils in controlling of blue and green molds rot in orange fruit. JOURNAL OF FOOD MICROBIOLOGY, 6(3 ), 12-21. SID. https://sid.ir/paper/250687/en

Vancouver: Copy

GOLSHAN TAFTI A., BARADARAN G.H.. Study of the effect of essential oils in controlling of blue and green molds rot in orange fruit. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2019;6(3 ):12-21. Available from: https://sid.ir/paper/250687/en

IEEE: Copy

A. GOLSHAN TAFTI, and G.H. BARADARAN, “Study of the effect of essential oils in controlling of blue and green molds rot in orange fruit,” JOURNAL OF FOOD MICROBIOLOGY, vol. 6, no. 3 , pp. 12–21, 2019, [Online]. Available: https://sid.ir/paper/250687/en

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