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2017, vol. 45, iss. 6, pp. 705-714
Effect of essential oils on causers of tomato fruit rot in vivo
University of Novi Sad, Faculty of Agriculture
Abstract
Tomato is economically very important vegetable which is produced in Serbia for both national market as well as for export in conventional and organic farming. During production and storage of tomato, significant losses can occur due to fungi that cause fruit rot such as Alternaria solani (early blight) and Botrytis cinerea (gray mold). The aim of this research was to determine which of the applied oils: wild oregano (Origanum vulgare) and lavender (Lavandula angustifolia) has the best effect in control of tomato fruit rot causing agents. Tomato fruits were artificially inoculated with fruit rot causers A. solani and B. cinerea after which the effect of essential oils was tested through the influence of volatile compounds and by direct application. Testing of volatile compounds of wild oregano essential oil showed that all applied concentrations have fungistatic effect on A. solani and B. cinerea. Results showed that volatiles of wild oregano and lavender essential oils significantly reduced rot intensity at all applied concentrations when compared to the untreated control. Wild oregano essential oil was the most efficient against causers of fruit rot when directly applied on tomato fruits. Application of essential oils in organic tomato production to control causers of fruit rot has potential which should be further investigated with the aim of commercial formulation of fungicides based on these active ingredients.

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article language: Serbian
document type: unclassified
published in SCIndeks: 03/05/2018

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