Chemical fungicides provide the primary means for controlling pre- post-harvest fungal decay of fruit and vegetables but continuous use of fungicides has faced two major obstacles—increasing public concern regarding contamination of perishables with fungicidal residues, and proliferation of resistance in the pathogen populations. The aim of recent research in this area has been the development and evaluation of various alternative control strategies to reduce dependency on synthetic fungicides. Biologically active natural products, particularly essential oils, have the potential to replace synthetic fungicides. The antimicrobial properties of plant volatile oils and their constituents have been assessed and reviewed and it is clear that these plant secondary metabolites have potential use in food preservation. Many spices and herbs exert antimicrobial activity due to their essential oil fractions. The means by which microorganisms are inhibited by essential oils seems to involve different modes of action. Phenolic components present in essential oils have been know to possess antimicrobial activity and some are classified as Generally Recognized as Safe (GRAS) substances and therefore could be used to prevent post-harvest growth of native and contaminant bacteria. Phenolic components of oils sensitize the phospholipid bilayer of the cell membrane, causing an increase of permeability and leakage of vital intracellular constitutes or impairment of bacterial enzyme systems. The aims of the present investigation were to assess the antifungal potential of essential oils of two Origanum vulgare ssp. hirtum (Link) Ietswaart chemotypes (Thymol and Carvacrol –type) and two different essential oils of Thymus capitatus L. from wild populations of Calabria, Southern Italy, on comparison with antimicrobial activities of the antibiotics upon Botrytis cinerea.
Antifugal activity of different chemotypes of Origanum heracleoticum L. and thymus capitatus L. essential oils from wild populations of Southern Calabria (Italy) against Botrytis cinerea
FUDA, Salvatore;AGOSTEO G
2007-01-01
Abstract
Chemical fungicides provide the primary means for controlling pre- post-harvest fungal decay of fruit and vegetables but continuous use of fungicides has faced two major obstacles—increasing public concern regarding contamination of perishables with fungicidal residues, and proliferation of resistance in the pathogen populations. The aim of recent research in this area has been the development and evaluation of various alternative control strategies to reduce dependency on synthetic fungicides. Biologically active natural products, particularly essential oils, have the potential to replace synthetic fungicides. The antimicrobial properties of plant volatile oils and their constituents have been assessed and reviewed and it is clear that these plant secondary metabolites have potential use in food preservation. Many spices and herbs exert antimicrobial activity due to their essential oil fractions. The means by which microorganisms are inhibited by essential oils seems to involve different modes of action. Phenolic components present in essential oils have been know to possess antimicrobial activity and some are classified as Generally Recognized as Safe (GRAS) substances and therefore could be used to prevent post-harvest growth of native and contaminant bacteria. Phenolic components of oils sensitize the phospholipid bilayer of the cell membrane, causing an increase of permeability and leakage of vital intracellular constitutes or impairment of bacterial enzyme systems. The aims of the present investigation were to assess the antifungal potential of essential oils of two Origanum vulgare ssp. hirtum (Link) Ietswaart chemotypes (Thymol and Carvacrol –type) and two different essential oils of Thymus capitatus L. from wild populations of Calabria, Southern Italy, on comparison with antimicrobial activities of the antibiotics upon Botrytis cinerea.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
