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Cited by 154Essential Oils and Antimicrobial ActivityFungal Plant Pathogen ControlPostharvest Quality and Shelf Life Management

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Synergistic effects of some essential oils against fungal spoilage on pear fruit

Nikkhah, Mehdi, Hashemi, Maryam, Habibi Najafi, Mohammad B., Farhoosh, Reza·2017·International Journal of Food Microbiology
DOI 10.1016/j.ijfoodmicro.2017.06.021
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Abstract

The development of natural protective agents as alternatives to chemical fungicides is currently in the spotlight. In the present investigation, chemical composition and antifungal activities of thyme, cinnamon, rosemary and marjoram essential oils (EO), as well as synergism of their possible double and triple combinations were investigated. The compositions of the oils were determined by GC/MS. For determination of antifungal activity against Penicillium expansum and Botrytis cinerea, a broth microdilution method was used. The possible interactions of some essential oil combinations were performed by the two and three-dimensional checkerboard assay and isobologram construction. An in vivo antifungal assay was performed by artificial wounding of pear fruits. The maximum antifungal activity was demonstrated by thyme and cinnamon oils which displayed lower MIC values whereas rosemary and marjoram oils with MIC range between 2500 and 10,000μg/mL exhibited weak antifungal activities against tested fungi. In synergy testing, some double combinations (thyme/cinnamon, thyme/rosemary, cinnamon/rosemary) were found to be synergistic (FICi≤0.5). The triple combination of thyme, cinnamon and rosemary was synergistic for B. cinerea and P. expansum (FICi values of 0.5 and 0.375, respectively); while combination of cinnamon, marjoram and thyme exhibited additive and synergistic effect against P. expansum (FIC=0.625) and B. cinerea (FIC=0.375) respectively. The usage of a mathematical Gompertz model in relation to fungal kinetics, showed that the model could be used to predict growth curves (R 2=0.993±0.05). For B. cinerea, Gompertz parameters for double and triple combination treatments showed significant increase in lag phase (1.92 and 2.92days, respectively) compared to single treatments. Increase lag time up to 2.82days (P<0.05) also observed in P. expansum treated by triple combination of EOs. Base on the results, the lowest maximum growth rate (0.37mm/day) was observed in B. cinerea treated by triple combination of thyme, cinnamon and rosemary. The in vivo test also demonstrated considerable inhibitory effects of EO combination treatments. Average lesion diameter of pears treated with triple combination of cinnamon/rosemary/thyme (78, 1250, 39μg/mL) was 6mm and 8mm against B. cinerea and P. expansum respectively, in 10days at 25°C. Results also showed that double combination of thyme/cinnamon (78, 156μg/mL) has more inhibitory effect than single EO treatments.

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Metadata

Authors
Nikkhah, M., Hashemi, M., Habibi Najafi, M. B., & Farhoosh, R.
Affiliations
  • Ferdowsi University of Mashhad (IR)
  • Agricultural Research & Education Organization (IR)
Corresponding author
Hashemi, Maryam
ORCID
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2017-09
Volume
257
Pages
285-294
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/j.ijfoodmicro.2017.06.021
OpenAlex
W2714373834
Cited by
154
References
1
Citations by year
2026: 5 · 2025: 17 · 2024: 21 · 2023: 20 · 2022: 27 · 2021: 20 · 2020: 23 · 2019: 12 · 2018: 9
FWCI
13.54
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • International Journal of Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Funders
Agricultural Biotechnology Research Institute of Iran
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Fungal Plant Pathogen Control
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Keywords
essential oils, pear fruit, fungal spoilage, Penicillium expansum, Botrytis cinerea, thyme essential oil, cinnamon essential oil, rosemary essential oil, marjoram essential oil, synergistic effect, essential oil blends, antifungal activity, Gompertz model, fungal growth kinetics, natural fungicides, chemical composition, postharvest fruit preservation
MeSH terms
Antifungal Agents, Cinnamomum zeylanicum, Drug Synergism, Fruit, Gas Chromatography-Mass Spectrometry, Microbial Sensitivity Tests, Oils, Volatile, Penicillium, Plant Oils, Botrytis, Origanum, Pyrus, Thymus Plant

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