Effect of some essential oils on Rhizopus rot and Some Quality Factors of Peach(Prunuspersica)

Rhizopus rot caused by Rhizopusstolonifer, is consideredas a major destructive postharvest disease ofstone fruits such as peach that severely decreases theshelf life of stored fruits. The aim of the study was to determine the antifungal effects of the essential oils against Rhizopusstolonifer in peach (Prunuspersica L.) under in vitro and in vivo conditions. Treatments consisted of two essentialoils (clove and thymus) and five concentrations ( , , , and μL.L- ). Essential oils at all applied concentrations inhibited Rhizopus rot growth under in vitro condition. Clove essential oils in allconcentrations inhibited growth of Rhizopus rot. The essential oils application significantly decreased weight loss percentage and increased life storage fruits. Essential oils positively affected postharvest quality factors includinganthocyanin, carbohydrate content and pH value. There was no different between essential oils in respect of measured traits. Thus, these results showed that essential oils have strong impact on postharvest decay and fruit quality of peach.

کلیدواژه ها:

antifungal activity ، essential oils ، Rhizopus rot ، Quality Factors