Mycobiology

The Korean Society of Mycology (한국균학회)
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Effect of Thymol and Linalool Fumigation on Postharvest Diseases of Table Grapes

  • Shin, Mi Ho (Department of Bioscience and Food Science, Konkuk University) ;
  • Kim, Jin-Hee (Department of Bioscience and Food Science, Konkuk University) ;
  • Choi, Hyo-Won (Department of Plant Pathology, Rural Development Administration) ;
  • Keum, Yoong Soo (Department of Bioscience and Food Science, Konkuk University) ;
  • Chun, Se Chul (Department of Bioscience and Food Science, Konkuk University)
  • Received : 2014.04.08
  • Accepted : 2014.06.14
  • Published : 2014.09.30
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Abstract

Several postharvest diseases of table grapes (Vitis vinifera) occur during storage, and gray mold rot is a particularly severe disease because the causal agent, Botrytis cinerea, grows at temperatures as low as $0^{\circ}C$. Other postharvest diseases, such as those caused by Penicillium spp. and Aspergillus spp., also often lead to deterioration in the quality of table grapes after harvest. The use of plant essential oils such as thymol and linalool, to reduce postharvest diseases in several kinds of fruits, including table grapes and oranges, has received much attention in European countries. However, to the best of our knowledge there has been no report of the use of thymol fumigation to control gray mold in table grapes in Korea. Thymol ($30{\mu}g/mL$) and linalool ($120{\mu}g/mL$) significantly inhibited mycelial growth and conidia germination of B. cinerea. The occurrence rate of gray mold rot of B. cinerea and other unknown fungi was significantly reduced by fumigation with $30{\mu}g/mL$ thymol in several table grape cultivars, such as Campbell early, Muscat Bailey A, Sheridan, and Geobong. In this study, fumigation with $30{\mu}g/mL$ thymol, had no influence on the sugar content and hardness of grapes, but reduced fungal infection significantly. This suggests that $30{\mu}g/mL$ thymol could be utilized to reduce deterioration of grapes due to gray mold and other fungal infections during long-term storage.

Keywords

References

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