Evaluating the efficiency of essential oils as fumigants in controlling Penicillium digitatum in citrus fruits

Abstract

Citrus fruits are highly valued for their flavor, nutritional content, and versatility, but their perishable nature makes them susceptible to postharvest losses due to fungal infections. Conventional synthetic fungicides, while effective, raise concerns about food safety and environmental impact. Essential oils have emerged as promising alternatives due to their natural antifungal properties. This study investigates the antifungal activity of four plant essential oils as antifungal fumigants against Penicillium digitatum, the primary cause of green mould disease in citrus fruits. In vitro fumigant assays, Satureja montana essential oil exhibits the highest inhibition percentage against P. digitatum. In vivo experiments confirmed the efficacy of S. montana oil in reducing fungal growth on mandarins. Further analysis of different parameters revealed potential alterations in fruit quality attributes based on ripening, acidity, and firmness. Therefore, essential oils could be a potential alternative and eco-friendly approach for postharvest disease management in citrus fruits, contributing to efforts towards food safety, environmental sustainability, and public health.