Inhibition of Fungal Strains Isolated from Cereal Grains via Vapor Phase of Essential Oils.

ABSTRACT: Fungal contamination in stored food grains is a global concern and affects food economics and human and animal health. It is clear that there is a need to develop new technologies with improved performances that are also eco-friendly in nature. Due to the bioactivity of essential oils (EOs) in the vapor phase, their low toxicity for humans, and their biodegradability and antifungal properties, EOs could be a suitable solution. In this study, we explored the potential of thyme, oregano, lemongrass, clove, and cajeput EOs in the vapor phase. For 17 days, inhibitory activity was assessed against five strains of postharvest pathogens-Aspergillus spp., Fusarium s. l. spp., and Penicilliumochrochloron-isolated from cereal grains. A modified disc volatilization method was used, which is more effe

SUBMITTER: Strelkova T 

PROVIDER: S-EPMC7957489 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature