Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil

The aim of this study was to extract Salvia mirzayanii essential oil, and determine its chemical properties and antifungal activity against fungi causing post-harvest rot in apple fruit (Penicillium expansum, Botrytis cinerea, and Alternaria alternata). Total phenol content (by Folin Ciocalteu method), total flavonoid content (by aluminum chloride colorimetric method), antioxidant activity (based on DPPH and ABTS free radical scavenging methods), and antifungal activity (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the essential oil were determined. The essential oil contained 43.40 mg GAE/g total phenol and 17.19 mg QE/g total flavonoids. In addition, S. mirzayanii essential oil significantly inhibited DPPH (62.70 μg/ml) and ABTS (78.80 μg/ml) free radicals. According to the results of antifungal tests, Botrytis cinerea and Penicillium expansum were the most sensitive and resistant fungal strains to the essential oil, respectively. In general, S. mirzayanii essential oil can be used to control the oxidation reactions and fungal spoilage in food products.