Evaluation of Eupatorium cannabinum Linn. oil in enhancement of shelf life of mango fruits from fungal rotting

Dubey, Rama Kant; Kumar, Rajesh; Jaya,; Dubey, Nawal Kishore

doi:10.1007/s11274-006-9248-8

Cited by 29 publications

(21 citation statements)

References 13 publications

(9 reference statements)

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“…Also Bouchra et al (2003) and Viuda-Martos et al (2007) reported that thyme and oregano oils showed great inhibitory effect on mycelial growth of B. cinerea and Aspergillus flavus. Dubey et al (2007) described that essential oil from Eupatorium cannabinum had an antifungal activity against Botryodiplodia theobromae and Colletotrichum gloeosporioides causing stem end rot and anthracnose diseases in mango, respectively. In addition, they found that this essential oil had an inhibitory effect on pectinase and cellulase, two important enzymes produced by phytopathogenic fungi in disease development.…”

Section: Discussionmentioning

confidence: 99%

Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape

Abdolahi¹,

Hassani²,

Ghosta³

et al. 2010

Journal of Plant Protection Research

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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.

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Section: Discussionmentioning

confidence: 99%

Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape

Abdolahi¹,

Hassani²,

Ghosta³

et al. 2010

Journal of Plant Protection Research

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“…LD 50 represents the lethal dose of oil per unit weight, which kills 50% population of test animals. The LD 50 of essential oil of A. marmelos oil was observed on mice ( Mus musculus L., average weight 50 g, age 3 mo) using different dose of oil (Dubey and others 2007). For the toxicity trial, the animals were divided in the groups of 12 animals each by randomized design.…”

Section: Methodsmentioning

confidence: 99%

Essential Oil of Aegle marmelos as a Safe Plant‐Based Antimicrobial Against Postharvest Microbial Infestations and Aflatoxin Contamination of Food Commodities

Singh¹,

Kumar²,

Dubey³

et al. 2009

Journal of Food Science

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The essential oil of Aegle marmelos L. Correa (Rutaceae) showed strong fungitoxicity against some storage fungi-causing contamination of foodstuffs. The oil also showed efficacy as aflatoxin suppressor at 500 microL/L as it completely arrested the aflatoxin B(1) production by the toxigenic strains (Navjot 4NSt and Saktiman 3NSt) of Aspergillus flavus Link. Keeping in view the side effects of synthetic fungicides, A. marmelos oil may be recommended as an antimicrobial of plant origin to enhance the shelf life of stored food commodities by controlling the fungal growth as well as aflatoxin secretion. This is the 1st report on aflatoxin B(1) inhibitory nature of this oil. A. marmelos oil may be recommended as a novel plant-based antimicrobial in food protection over synthetic preservatives, most of which are reported to incite environmental problems because of their nonbiodegradable nature and side effects on mammals. The LD(50) of Aegle oil was found to be 23659.93 mg/kg body weight in mice (Mus musculus L.) when administered for acute oral toxicity showing nonmammalian toxicity of the oil. GC-MS analysis of the oil found DL-Limonene to be major component.

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“…The effect of A. subulatum oil on enzymes, viz. pectinase and cellulase produced by mango rotting fungi, was determined following Dubey et al. (2007) using liquid Czapek‐Dox medium (Himedia Laboratories, Pvt Ltd, Mumbai, India) prepared by adding separately pectin and carboxy methyl cellulose (CMC) as a carbon source in place of dextrose.…”

Section: Methodsmentioning

confidence: 99%

EVALUATION OF AMOMUM SUBULATUM ROXB OIL AS A SOURCE OF BOTANICAL FUNGITOXICANT FOR THE PROTECTION OF MANGO FRUITS FROM FUNGAL ROTTING

Dubey

Kumar

Jaya³

et al. 2008

Journal of Food Safety

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The essential oil extracted from the leaves of Amomum subulatum Roxb. (Zingiberaceae) has been evaluated for efficacy in the control of mango fruit rotting due to fungal infections. The essential oil of A. subulatum exhibited absolute antifungal activity against two mango rotting fungi viz. Botryodiplodia theobromae Pat. and Colletotrichum gloeosporioides Penz, the common storage fungi causing stem end rot and anthracnose disease of mango fruits. The oil showed its absolute fungitoxicity at the minimum inhibitory concentration of 500 µL/L. Its fungitoxic potency did not alter even on a high inoculum density of the test fungi. The Amomum oil significantly enhanced the shelf life of mango fruits by controlling anthracnose disease as well as stem end rot for an additional five and six days, respectively. The oil also inhibited pectinase and cellulase enzymes secreted by the test fungi during pathogenesis and exhibited a wide range of fungitoxicity against 13 fungal isolates. Gas chromatography‐mass spectrometry analysis of the oil found 1, 8 cineole to be a major component. The LD50 of Amomum oil was found to be 22,070 mg/kg of body weight in mice (Mus musculus L.) when administered for acute oral toxicity. Keeping in view the side effects of synthetic fungicides, A. subulatum oil may be recommended as a botanical fungitoxicant of plant origin to control the rotting of mango fruits and to enhance their shelf life because of its nonmammalian toxicity and in vivo efficacy.

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Evaluation of Eupatorium cannabinum Linn. oil in enhancement of shelf life of mango fruits from fungal rotting

Cited by 29 publications

References 13 publications

Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape

Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape

Essential Oil of Aegle marmelos as a Safe Plant‐Based Antimicrobial Against Postharvest Microbial Infestations and Aflatoxin Contamination of Food Commodities

EVALUATION OF AMOMUM SUBULATUM ROXB OIL AS A SOURCE OF BOTANICAL FUNGITOXICANT FOR THE PROTECTION OF MANGO FRUITS FROM FUNGAL ROTTING

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