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https://doi.org/10.5513/JCEA01/26.3.4599
Natural preservation techniques: using essential oils to extend the shelf life of cherry tomatoes
Elena PETROVIĆ
orcid.org/0009-0003-7074-6799
; Institute of Agriculture and Tourism, Karla Huguesa 8, 52 440 Poreč, Croatia
*
Tamara SIBER
; Josip Juraj Strossmayer University in Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia
Jasenka ĆOSIĆ
; Josip Juraj Strossmayer University in Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia
Karolina VRANDEČIĆ
; Josip Juraj Strossmayer University in Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia
* Dopisni autor.
Sažetak
Tomatoes are among the most widely consumed plant species globally, with cherry tomatoes often sold in plastic packaging to maintain freshness. Botrytis cinerea Pers. is a major post-harvest pathogen affecting tomatoes, commonly controlled by synthetic fungicides. Essential oils (EOs), natural volatile compounds produced by plants, play a crucial role in plant defence. This study aimed to evaluate the potential of essential oils for controlling B. cinerea in packaged cherry tomatoes. Accordingly, this study investigated the antifungal efficacy of essential oils in the vapour phase. In vitro tests were conducted using EOs from bay laurel (Laurus nobilis L.), fennel (Anethum foeniculum L.), holy basil (Ocimum tenuiflorum L.), lavender (Lavandula angustifolia Mill.), rosemary (Salvia rosmarinus (L.) Schleid), sage (Salvia officinalis L.), and sweet marjoram (Origanum majorana L.), at concentrations of 100, 50, 25, and 10%, corresponding to vapor phase concentrations of 585, 292.5, 146.25, and 58.5 µL/L. Except for sage, all the EOs fully inhibited mycelial growth at the lowest concentration tested. The six EOs that showed complete inhibition were further tested in vivo on cherry tomatoes, at 10% (58.5 µL/L). Holy basil, lavender, rosemary, and sweet marjoram completely inhibited fungal growth on the fifth day, while fennel showed weaker inhibition. Bay laurel slowed mycelial growth but was less effective. A sensory evaluation of cherry tomatoes treated with EOs at 10% was conducted with six participants, revealing differences in sensory characteristics. Holy basil received the highest ratings, followed by lavender. Results suggest that EOs may serve as a natural alternative for extending the shelf life of packaged cherry tomatoes, providing a useful substitute for chemical agents and reducing the risk of food contamination by mycotoxins.
Ključne riječi
Botrytis cinerea; food safety; microbial contamination; natural fungicides; post-harvest pathogens
Hrčak ID:
335636
URI
Datum izdavanja:
17.9.2025.
Posjeta: 393 *