Effect of thyme oil vapours exposure on phenylalanine ammonia-lyase (PAL) and lipoxygenase (LOX) genes expression, and control of anthracnose in ‘Hass’ and ‘Ryan’ avocado fruit

Bill, Malick; Korsten, Lisé; Remize, Fabienne; Glowacz, Marcin; Sivakumar, Dharini

doi:10.1016/j.scienta.2017.06.026

Cited by 39 publications

(19 citation statements)

References 41 publications

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“…The results obtained regarding AsA increases, in lemon pulp and peel, in the presence of EO vapor, are in line with recent studies on treatment with compounds such as methyl jasmonate, nitric oxide, salicylic acid, and essential oil that have proven to elicit and stimulate the inductive-defensive system and extend the shelf life of fruits and vegetables [43][44][45].…”

Section: Discussionsupporting

confidence: 88%

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

et al. 2020

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There is an increasing interest in developing natural methods to replace the current chemicals used for maintaining postharvest quality of citrus fruits. The essential oil antifungal activity of mint (MEO), basil (BEO), and lavender (LEO) acting as the vapor-phases was tested against Penicillium digitatum. The minimum doses with fungistatic and fungicidal effect, in vitro, acting as the vapor-phases, were set up. The minimum fungicidal dose was 300 μL for BEO and 350 μL LEO, while for MEO only minimal dose with fungistatic effect was reached. The IC50 values were calculated and used (v/v) for testing preservation of lemon fruits, in close space enriched in vapor oil. For this purpose, the following two independent in vivo experiments were carried out: experiment 1, inoculated lemons with P. digitatum stored without chemical treatments 7 days, at 22 ± 2 °C, at two concentrations (C1—IC50 equivalent; C2—half of C1); and experiment 2, the non-inoculated lemons kept under the same conditions and concentrations of EO vapor served to evaluate the lemon quality properties. The results showed that antifungal protective effect was provided in the order of LEO-C1 > BEO-C1 > MEO-C1 > BEO-C2 > MEO-C2 > LEO-C2. The quality indicators like weight loss, pH, and firmness were not negatively influenced.

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Section: Discussionsupporting

confidence: 88%

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

et al. 2020

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“…Use of EOs as natural and safer antifungal agents for fruits, [308,309] vegetables and mushrooms [310] also during their postharvest operations [311] it is a very current option and of great interest. According to the study of Bill et al, [312] thyme essential oil vapors reduced the anthracnose disease incidence by upregulation of phenylalanine ammonia-lyase (PAL) gene expression and at the same time led to downregulation of lipoxygenase (LOX) gene expression of two Avocado fruits variety prior to cold storage. Because all these components are involved in the response to fungal infection, the exposure to thyme oil vapors prior to cold storage is a promising alternative to the use of commercial fungicide.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

Napoli

Siracusa

Ruberto

2020

Chemistry & Biodiversity

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Lamiaceae is one of the largest families of flowering plants comprising about 250 genera and over 7,000 species. Most of the plants of this family are aromatic and therefore important source of essential oils. Lamiaceae are widely used as culinary herbs and reported as medicinal plants in several folk traditions. In the Mediterranean area oregano, sage, rosemary, thyme and lavender stand out for geographical diffusion and variety of uses. The aim of this review is to provide recent data dealing with the phytochemical and pharmacological studies, and the more recent applications of the essential oils and the non‐volatile phytocomplexes. This literature survey suggests how the deeper understanding of biomolecular processes in the health and food sectors as per as pest control bioremediation of cultural heritage, or interaction with human microbiome, fields, leads to the rediscovery and new potential applications of well‐known plants.

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“…As corroboration, the germination and growth of latent C. gloeosporioides was positively correlated with the decline of persin and epicatechin compounds [41]. Improving the individual potential of the host to respond to pathogen attack through activating defence mechanisms at the biochemical and molecular level offers a viable disease control strategy [44,45]. Resistance can be induced locally in the attacked tissue or spread via signalling through the plant or even to neighbouring plants, resulting in systemic acquired resistance (SAR).…”

Section: Activation Of Signal Molecules In Plant Defencesmentioning

confidence: 79%

“…Unripe fruit are concentrated with preformed antifungal diene compounds that are fungitoxic. The decline to sub-lethal concentrations of these compounds are triggered by fruit ripening, which facilitates pathogen development and growth [44]. The concentrated prevalence of constitutive antifungal compounds in the unripe peel of avocado fruit significantly contributes to the quiescence of C. gloeosporioides [29].…”

Section: Activation Of Signal Molecules In Plant Defencesmentioning

confidence: 99%

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Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

2020

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Developing postharvest management techniques using environmentally friendly and non-chemical approaches is key to extending the shelf life of avocados in a safer and health conscious manner. Avocados are prone to postharvest deterioration caused by mechanical damage, chilling injury, soft landing, uneven ripening and decay. Among the different cultivars of avocados commercially grown worldwide, the ‘Hass’ variety continues to be the most predominant due to its nutty flavour and functional properties. Most of the literature on postharvest decay and disorders affecting avocado fruit quality during storage and marketing is dedicated to the Hass avocado. Some of these postharvest problems are unique to the ‘Hass’ avocado can possibly be controlled by simply investing more research into other cultivars. These postharvest losses can be significantly controlled using eco-friendly technologies, such as modified atmosphere, physical heat treatments and most importantly investing in natural biodegradable products with naturally inherent antimicrobial properties. Thus, this review includes the recent research-based information on the use of non-chemical treatments on the improvement of fruit health and quality.

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Effect of thyme oil vapours exposure on phenylalanine ammonia-lyase (PAL) and lipoxygenase (LOX) genes expression, and control of anthracnose in ‘Hass’ and ‘Ryan’ avocado fruit

Abstract: Highlights • Thyme oil exposure led to up-regulation of PAL gene expression in Hass and Ryan fruit. • Thyme oil exposure led to down-regulation of LOX gene expression in both cultivars.

Cited by 39 publications

References 41 publications

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

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