Biological Control of Penicillium on Lemon Fruits by Essential Oils of Satureja Species

Abstract

Essential oils obtained from stem plus leaves of six Satureja species (Satureja cilicica, Satureja cuneifolia, Satureja hortensis, Satureja montana, Satureja spicigera, and Satureja thymbra) were tested for their toxicity against nine Penicillium species (Penicillium chrysogenum, Penicillium digitatum, Penicillium expansum, Penicillium italicum, Penicillium sp. 1, Penicillium sp. 2, Penicillium sp. 3, Penicillium sp. 4, and Penicillium sp. 5). All essential oils showed toxicity on nine Penicillium species when applied using three different methods. For this reason, 10, 20, and 30 mu l of essential oils were further evaluated via three different methods: 1) mixed with a medium, 2) evaporation effect, and 3) evaporation effects of oil on packaged lemon fruits. The oils showed inhibitory effects against the growth of Penicillium species at all three concentrations: about 24.10-100% in the mixed (contact phase) and 60.37-100% in the evaporation method. For contact phase and evaporation, the oils of S. cilicica (100%), S. cuneifolia (100%), S. hortensis (100%), S. montana (100%), S. spicigera (100%), and S. thymbra (100%) showed a high level of inhibition. According to the data from this research, essential oils of six Satureja species have the potential to effectively control (inhibit growth) saprophytic fungi such as Penicillium species that infect citrus fruits.