Essential oils to control Botrytis cinerea in vitro and in vivo on grape fruits

The effect of abusing chemical biocides in controlling pests and diseases has drawn the attention of policymakers to the development of methods potentially available in nature for this purpose.

In the present study, the inhibitory effects of four different essential oils against Botrytis cinerea were tested at various concentrations (0, 200, 400, 600, and 800 μL L-1) in in vitro and in vivo.

The in vitro results showed that the growth of B. cinerea was completely inhibited by the application of anise oil at concentrations of 800 μL L-1. The in vivo results indicated that treated fruits with marjoram oil had more total soluble solids, and anthocyanin content in comparison to anise, chamomile, and black caraway oil. Furthermore, among essential oils, treated fruits with black caraway essential oils had the lowest pH, while anise, chamomile, and marjoram oil had the highest pH. The highest anthocyanin content and pH were obtained at 200 and 400 μL L-1 concentration and lowest values were found at a control treatment (respectively). The most total soluble solids were observed at control treatment and the lowest values were recorded at 600 μL L-1. The application of each essential oil decreased the percentage loss in fresh weight significantly and increased the storage-life of the fruit.

Higher cost of application was a limitation.

This research confirms the antifungal effects of anise, fennel, chamomile, and marjoram essential oils both in vitro and in vivo on grape fruits postharvest. Therefore, these essential oils could be an alternative to chemicals to control postharvest phytopathogenic fungi on grape fruits.