Inhibitory effect of some spice essential oils on Penicillium digitatum causing postharvest rot in citrus

被引：0

作者：

Yigit, F ^{[1
]}

Özcan, M ^{[1
]}

Akgül, A ^{[1
]}

机构：

[1] Selcuk Univ, Fac Agr, Dept Plant Protect, TR-42031 Konya, Turkey

来源：

GRASAS Y ACEITES | 2000年 / 51卷 / 04期

关键词：

citrus; essential oil; inhibition; Penicillium digitatum; rot;

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study to control blue mould caused by Penicillium digitatum, essential oil of cumin was applied with filter paper discs of 6 mm diameter which were soaked in 0,04 ml oil and vapour effect inhibited completely mycelial growth and spore germination of pathogen in vitro. When filter paper discs soaked in essential oils of black thyme, dill, coriander and rosemary were placed on the culture medium (PDA), they had no effect on the mycelial growth. Their vapour effect inhibited mycelial growth of pathogen 85.8%, 82.8%, 80% and 71.4% respectively. Dill and rosemary oils also prevented mycelial colour.

引用

页码：237 / 240

页数：4

共 20 条

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