EFFECT OF SOME COMPONENTS OF VOLATILE OILS, SODIUM CARBONATE AND BICARBONATE FOR CONTROLLING BLUE AND GREEN MOLDS OF Lime (Citrus aurantifolia) FRUITS DURING STORAGE

Document Type : Original Article

Authors

1 Plant Pathology Res. Institute, Agric. Res. Center, Giza, Egypt

2 Horticulture Res. Institute, Agric. Res. Center, Giza, Egypt

Abstract

Blue and green molds caused by Penicillium italicum Wehmer and Penicillium digitatum Sacc. are the most important diseases affecting lime fruits. Some component of volatile oils i.e. limonene, linalool, citral and nerol were extracted from orange peel, coriander seed, lemon grass and petitgrain (Bitter orange) respectively, and were tested for their effect on linear growth of P. italicum and P. digitatum. Nerol and citral at 0.4% showed 100% reduction of linear growth. Sodium carbonate (SC) and sodium bicarbonate (SBC) showed complete inhibition on linear growth of the tested fungi at the concentration 2.0%.
Effects of citral and SC or SBC singly or in combination for controlling blue and green molds of lime fruits were studied. The most effective treatments were the combined treatments between citral at 0.5% and SC or SBC at 2.0% which completely inhibited disease severity for blue and green molds of lime fruits under artificial infection and during storage for three weeks at 13± 1°C. However under natural infection, the combined treatments with citral at 0.5% and SC or SBC at 2% completely inhibited percentages of infection during storage for three weeks. All treatments decreased the loss of fresh weight of lime fruit and vitamin C content but total soluble solids increased.

Keywords

Journal of Plant Production
Volume 3, Issue 11
November 2012
Pages 2817-2830

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