2006
DOI: 10.1016/j.ijat.2006.09.003
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Vanillin enhances the antifungal effect of plant essential oils against Botrytis cinerea

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Cited by 44 publications
(29 citation statements)
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“…Our results indicated that essential oil application significantly decreased weight loss percentage, and fruits treated with black caraway oil at 600 µL L −1 showed the lowest weight loss percentage (6.7%). Previous experiments using natural antifungal compounds (eugenol, thymol and menthol vapours) revealed benefits due to reduced weight loss percentage in cherry and grape , . Similar weight loss results were obtained when eucalyptus and cinnamon oils were applied to strawberry and tomato .…”
Section: Discussionsupporting
confidence: 67%
“…Our results indicated that essential oil application significantly decreased weight loss percentage, and fruits treated with black caraway oil at 600 µL L −1 showed the lowest weight loss percentage (6.7%). Previous experiments using natural antifungal compounds (eugenol, thymol and menthol vapours) revealed benefits due to reduced weight loss percentage in cherry and grape , . Similar weight loss results were obtained when eucalyptus and cinnamon oils were applied to strawberry and tomato .…”
Section: Discussionsupporting
confidence: 67%
“…Similar results were obtained where sodium nitroprusside and salicylic acid treatments enhanced fresh weight loss of fresh flowers, and sodium bicarbonate either alone or in combination with thiabendazole accelerated weight loss of citrus fruits to some extent . Other experiments using natural antifungal compounds (eugenol, thymol and menthol vapours) revealed benefits due to reduced weight loss in cherry and grape . These results indicated postharvest treatments with antimicrobial agent could alter the weight loss of fresh fruits and vegetables.…”
Section: Resultssupporting
confidence: 73%
“…Generally, the higher resistance among Gram-negative bacteria could be ascribed to the presence of their outer phospholipidic membrane, almost impermeable to lipophilic compounds (Rattanapitigorn et al, 2006;Boukhris et al, 2012). The absence of this barrier in Gram-positive bacteria allows the direct contact of the essential oil hydrophobic constituents with the phospholipids bilayer of the cell membrane, where they bring about their effect, causing either an increase of ion permeability and leakage of vital intracellular constituents, or impairment of the bacteria enzyme (Dorman and Deans, 2000;Burt, 2004;Boukhris et al, 2012).…”
Section: Antimicrobial Activitymentioning
confidence: 99%