Effectiveness of essential oils for postharvest control of Phyllosticta citricarpa (citrus black spot) on citrus fruit

摘要: Abstract The in vitro and vivo control of Phyllosticta citricarpa (citrus black spot, CBS) on citrus fruits was evaluated using 14 essential oils (EOs) extracted from Uruguayan native plants. In vitro, volatile components Chenopodium ambrosioides completely inhibited fungal growth. dilution agar test showed that fungus reproduction by Conyza bonaerensis oil (EO). other 12 EOs tested high inhibition after 10–15 d, presenting fungistatic effects. vivo, assays were performed fruit lemon [ Citrus limon (L.) Burm] Valencia orange sinensis Osbeck] order to evaluate the effects liquid EO phases reproduction. Typical lesions CBS without reproductive structures exposed Ch. C. for 20 d at 27 °C cycles 16 h light 8 h dark. able 100% P. fruit. growth fungi such, as Colletotrichum gloeosporoides Fusarium sp., also inhibited. Nevertheless, phase not effective pathogen. another test, carton boxes with fruits, each typical symptoms, but presence structures, 0.01 0.05% (w/v). stored 5 °C 20 d then kept 7 d room temperature. A 40% reduction observed EO. GC–MS analysis composed 76% monoterpene compounds (49 27% oxygenated hydrocarbons, respectively), while presented 17% monoterpenes 10% sequisterpenes.