Evaluation of the antifungal activity of five aromatic plants essential oils against Botrytis cinerea and their efficiency for keeping quality of fresh raspberries and strawberries

Abstract

Abstract 

Five essential oils (EOs) were hydrodistillated in a Clevenger-type apparatus from: Artemisia absinthium, Artemisia herba-alba, Lavendula dentata, Thymus broussonnetii and Thymus leptobotrys plants growing in Morocco. The EOs were tested for their antifungal activity first in vitro against Botrytis cinerea using agar dilution and disk diffusion methods. And then three EOs were tested for their ability to extend the shelf life of fresh raspberries and strawberries conserved at 4°C. In vitro, the difference between the concentrations of both EOs was significant. The essential oils of Thymus leptobotrys and Thymus broussonnetii inhibited the growth of fungus at 250 µl/L and 500 µl/L respectively. The both EOs were found more efficient preservatives for raspberries and strawberries during 12 days of cold storage. The results suggest that essential oils vapour may improve fruit quality of fresh raspberries and strawberries during storage and transit.