Biological Control of <i>Penicillium</i> on Lemon Fruits by Essential Oils of <i>Satureja</i> Species

Essential oils obtained from stem plus leaves of six Satureja species (Satureja cilicica, Satureja cuneifolia, Satureja hortensis, Satureja montana, Satureja spicigera, and Satureja thymbra) were tested for their toxicity against nine Penicillium species (Penicillium chrysogenum, Penicillium digitatum, Penicillium expansum, Penicillium italicum, Penicillium sp. 1, Penicillium sp. 2, Penicillium sp. 3, Penicillium sp. 4, and Penicillium sp. 5). All essential oils showed toxicity on nine Penicillium species when applied using three different methods. For this reason, 10, 20, and 30 mu l of essential oils were further evaluated via three different methods: 1) mixed with a medium, 2) evaporation effect, and 3) evaporation effects of oil on packaged lemon fruits. The oils showed inhibitory effects against the growth of Penicillium species at all three concentrations: about 24.10-100% in the mixed (contact phase) and 60.37-100% in the evaporation method. For contact phase and evaporation, the oils of S. cilicica (100%), S. cuneifolia (100%), S. hortensis (100%), S. montana (100%), S. spicigera (100%), and S. thymbra (100%) showed a high level of inhibition. According to the data from this research, essential oils of six Satureja species have the potential to effectively control (inhibit growth) saprophytic fungi such as Penicillium species that infect citrus fruits.

Journal

ERWERBS-OBSTBAU

Year

2022

Volume

64

Issue

4

Pages

703-715

ISSN

0014-0309

eISSN

1439-0302

DOI

10.1007/s10341-022-00686-7

WoS UID

WOS:000803871200001