Abstract:Borytis cinerea is responsible for the most postharvest losses of table grape. In the current research, the effect of essential oils extracted from sweet basil, fennel, summer savory and thyme plants were investigated both on mycelial growth of B. cinerea under in vitro condition and on fungal decay and quality sensors of table grape [Vitis vinifera (L.) cv. Tabarzeh] under in vivo conditions.Results showed that essential oils especially thyme, fennel and summer savory oils had a high inhibitory effect on mycelial growth of B. cinerea. Under in vivo assays, thyme and summer savory oils were able to reduce fungal decay sensory on table grape after 60 days of storage. In addition, essential oils had significant efficacy on quality parameters of fruit reducing a weight loss, berry shrinkage and berry and rachis browning. Also essential oil treatment increased the maturity index levels in treated fruits in comparison with controls. GC/MS analysis showed that linalool (65.25%), trans-anethole (64.72%), carvacrol (54.14%) and β-ocimene (12.62%) were the main compounds identified in sweet basil, fennel, summer savory and thyme oils, respectively. Results obtained from presented study showed that essential oils especially these one containing more phenolic compounds had a great antifungal activity and could be used as a benefit and safe tool for preservation of table grape.

The antifungal activity of the essential oils of ajowan, fennel and caraway was evaluated in vitro and in vivo conditions against growth of Alternaria alternata (Fr.: Fr.) Keissler. and Penicillium digitatum Sacc., two postharvest pathogens of tomato fruits. In vitro tests showed that ajowan and fennel oils exhibited the highest antifungal activity against A. alternata and P. digitatum, respectively. But caraway exhibited poor antifungal activity against two fungal species tested. Ajowan oil possessed the highest antifungal activity among tested oils in in vivo condition. Gas chromatography–mass spectrometry analysis of essential oils revealed that thymol (63%), trans‐anethole (64%) and 2‐caren‐10‐al (34%) were the main components of essential oils of ajowan, fennel and caraway, respectively. Therefore, essential oils may be used as an alternative for the synthetic chemicals for control of postharvest phytopathogenic fungi and for increasing the shelf life of plant products. PRACTICAL APPLICATIONS Because the plant essential oils have low mammalian toxicity, are biodegradable, multifunctional, nonpersistent in the environment and are cheap to produce, the possibility of developing essential oils for use in crop protection may be an attractive venture. This study demonstrates the potential of essential oils as antifungal preservatives for tomato fruits that are susceptible to postharvest decay caused by fungi. Examination of various concentrations of essential oils from ajowan (Carum copticum L.), fennel (Foeniculum vulgare Mill.) and caraway (Carum carvi L.) on Penicillium digitatum and Alternaria alternata in this study showed promising prospects for the utilization of essential oils. In vivo experiments showed that essential oils used could reduce postharvest diseases on tomato fruits caused by P. digitatum and A. alternata. So, essential oils can be used as a potential source of sustainable eco‐friendly botanical fungicides, after successful completion of wide‐range trials.

The antifungal activities of sweet basil (Ocimum basilicum L.), fennel (Foeniculum vulgare Mill.), summer savory (Satureja hortensis L.) and thyme (Thymus vulgaris L.) essential oils were investigated either in a poison food medium (200-1000 μl l -1 ) or as vapour phase (5-40 μl)against Botrytis cinerea Pers.:Fr. and Mucor piriformis A. Fischer. All the four essential oils tested had significant inhibitory effects on the growth of both fungi. Thyme and summer savory essential oils exhibited strong antifungal activity against tested fungi in both methods. In the vapour phase fungicidal effects was observed even at low concentration (5 μl). The activity of the vapour phase of all essential oils was significantly higher compared to their activity when incorporated in the medium. Therefore, essential oils could be exploited in treatment of fruits and vegetables against postharvest fungal infections.Introduction: Considerable postharvest losses of fruits and vegetables can result from different fungal attacks are brought about by decay caused by plant fungal pathogens 1 . It has been estimated that postharvest losses of fruits and vegetables can vary from an estimated 5 % to more than 20 % in the United States and can be as high as to 50 % in developing countries 2 . Botrytis cinerea Pers.:Fr. and Mucor piriformis A. Fischer are