In Vitro and In Vivo Antifungal Activities of Nine Commercial Essential Oils against Brown Rot in Apples

After harvest, numerous plant pathogenic fungi can infect fresh fruits during transit and storage. Although synthetic fungicides are often used to manage postharvest fruit diseases, their application may lead problems such as the development of fungicide resistance residues on fruits. In present study, antifungal potential nine commercial essential oils (EOs) extracted from Eucalyptus radiata ssp. radiata, Mentha pulegium, Rosmarinus officinalis, Origanum compactum, Lavandula angustifolia, Syzygium aromaticum, Thymus vulgaris, Citrus aurantium, sinensis were tested against apple brown rot Monilinia laxa fructigena at different concentrations in vitro (against mycelial growth spore germination) vivo (on detached semi-commercial conditions). addition, quality parameters evaluated composition EOs was characterized by Fourier transform infrared (FT-IR) spectroscopy. results showed significant activity all both fungal species. S. aromaticum most effective, whereby inhibition percentages ranged 64.0 94.7% M. 63.9 94.4% for 12.5 100 µL/mL, respectively, with an EC50 6.74 µL/mL 10.1 fructigena. The higher T. C. significantly reduced germination, incidence, lesion diameter. Evaluation treatments storage 20 days 4 °C demonstrated preservation characteristics studied (weight loss, total soluble solids, titratable acidity, firmness, maturity index). FT-IR spectra obtained EO samples presented characteristic peaks a high diversity functional groups O–H groups, C–H bonds, C–C stretching. examined here have controlling diseases rot.