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Thymus capitatus essential oil reducing citrus fruit decay

Arras, Giovanni and Piga, Antonio <1965- > (1995) Thymus capitatusessential oil reducing citrus fruit decay. In: Postharvest physiology, pathology and technologies for horticultural commodities: recent advances: proceedings of the International symposium, 16-21 January 1994, Agadir, Morocco. Rabat, Institut Agronomique et Vétérinaire Hassan II. p. 426-428. Conference or Workshop Item.

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Thymus capitatus essential oil was employed as vapour in postharverst to reduce Botrys cinerea grey mould in mandarin fruits. The latter were sprayerd with 105 spores/ml suspension, placed in 15-litre desiccators at 25°C and fumigated under vacuum conditions at varying concentrations of thyme oil. The desiccators were kept for 24 h and then the fruit rinse water was plated in Petri dishes to test spore viability. The results showed that the untreated control rinse water exhibited a high rate of fungus growth whereas the water from the treated fruit registered a significant reduction of fungal growth. SEM observations indicated that the thyme oil injured fungus hyphae.

Item Type:Conference or Workshop Item (Poster)
ID Code:1692
Uncontrolled Keywords:Grey mould, Botrys cinerea, vacuum
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > CNR-Consiglio Nazionale delle Ricerche > Istituto di scienze delle produzioni alimentari, Sassari
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Institut Agronomique et Vétérinaire Hassan II
Publisher Policy:Depositato per gentile concessione dell'Editore
Deposited On:18 Aug 2009 10:05

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