Influence of Summer Savory Essential Oil (Satureja hortensis) on Decay of Strawberry and Grape

The essential oil isolated from the aerial parts of wild Turkish Satureja hortensis L. (summer savory) was analyzed by GC-MS, and carvacrol (54.7 %), gamma-terpinene (20.9 %), p-cymene (12.3 %), alpha-terpinene (2.0 %), and thymol (2.0 %) were found to be major components of the oil. Post-harvest decay of fruits caused by some fungi is still a most important problem and causes major crop losses during storage and shipment. High relative humidity during storage and marketing conditions accelerate development of fungal disease and decay of the grapes. The six different concentrations of the oil (0.01, 0.02, 0.04, 0.11, 0.22 and 0.45 mu L/cm(3)) were tested for their effectiveness in reducing decay of strawberry and grape fruits at three storage temperature (5, 10 and 20 degrees C). The oil tested reduced decay of strawberry and grape fruits compared to controls, in particularly at low temperatures (5 and 10 degrees C). Decay reducing effect of the oil on strawberry and grape fruits increased with increase in doses of the oil. However, microbial development in the fruits increased with increase in temperature. Nevertheless, the present results showed that S. hortensis essential oil has a significant reducing effect on the decay of strawberry and grape fruits during storage at low temperatures. Therefore, the essential oil of summer savory may be a potential source of alternative fungicides to protect strawberry and grape fruits as well as other stored products from pathogens and saprophytes.