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Seed treatments with essential oils (from savory and thyme) and biocontrol agents (Pseudomonas spp. and Fusarium oxysporum) have been evaluated in vivo after dry hot air treatments against Fusarium oxysporum f. sp. basilici on basil seeds. The savory and thyme essential oils showed a significant pathogen control activity because of their innate antifungal activity and because of the seed application method, but the dry hot pre-treatment did not show any obvious effect on the performance of the essential oil treatments. The dry heat treatment improved the Pseudomonas seed dressing effect against F.oxysporum f. sp. basilici, and showed important reductions in plant infection and the disease index on the treated seed plants, without any negative effect on seed germination. However, the pathogen control provided by the heat treatments combined with the application of the biocontrol agents never reached the same performance as the chemical treatments considered as the reference. Thus, short dry heat treatments on basil seeds have been shown to be a valid but complementary seed disinfection method against Fusarium wilt.

Seed-dressing with essential oils from aromatic plants (savoury and thyme) and with antagonistic bacteria strains (Pseudomonas spp.) was tested after a hot water treatment against Alternaria radicina inoculated on carrot seeds. Seed treatments by immersion in water at 55°C for 10 min improved the efficacy on pathogen control of the treatments with biocontrol agent strains more than the efficacy of those with essential oils. Pretreatment with hot water also increased the germination rate of carrot seeds. A mild phytotoxic effect was observed on the germination rate and the fresh biomass obtained from seeds treated with both essential oils. Treatments with essential oils and antagonistic bacteria presented positive results when combined with hot water dipping of seeds on control of A. radicina, but the effect was not completely additive. The formulation and the application method of the non-chemical products tested are critical on their development as an alternative strategy on seed disinfection.

The efficacy of the antagonistic yeasts Pseudozyma fusiformata AP6, Metschnikowia fructicola AP47 and Aureobasidium pullulans PL5 were investigated, in combination with hot water dipping (HWD), to control brown rot of peaches caused by Monilinia laxa. The effects on postharvest fruit quality were also evaluated under semi-commercial conditions. In potato dextrose broth, HWD at 50°C for more than 40 s or at 55-60°C for more than 10 s completely suppressed M. laxa spore germination and germ tube elongation. In fruits inoculated by wounding, HWD at 55°C for 50 s significantly reduced brown rot decay and maintained fruit quality. This treatment would be optimal for commercial application. The harvested fruits were dipped in HW at 55°C for 50 s, cooled to 1°C for 10 min, dipped in the selected yeast cell suspension (108 cells ml−1) for 60 s, and then stored at 1°C and 95% relative humidity (RH). After 21 days, the disease incidence was measured and the postharvest quality parameters of the fruits, including firmness, total soluble solids, ascorbic acid and titratable acidity, were measured. When used alone, the antagonists AP6, AP47 and PL5 reduced brown rot incidence on the peaches to 28.3%, 30.0% and 25.8%, respectively, compared with 74.2% for the untreated control. However, when applied together with HWD, AP6, AP47 and PL5 reduced brown rot incidences to 16.7%, 15.8% and 17.5%, respectively, while when HWD was used alone, disease incidence was 30.0%, suggesting that HWD greatly increased the effectiveness of the antagonists. In combination with HWD, the efficacies of AP6, AP47 and PL5 signifi-cantly increased from 61.8%, 59.6% and 65.2% to 77.5%, 78.7% and 76.4%, respectively, and they were similar to the efficacy of tebuconazole (77.5%). Analysis of postharvest quality indicated that none of the treatments damaged fruit quality. Our results showed that the three antagonists combined with HWD at 55°C for 50 s exhibited potential for commercial use, as an effective alternative to fungicides in controlling postharvest brown rot of peaches. This appears to be the first report on combined application of yeast strains M. fructicola or P. fusiformata with HWD to control M. laxa on peaches.

The efficacy of plant essential oils was evaluated on apples, cv. Golden Delicious, cv. Granny Smith, cv. Red Chief and cv. Royal Gala, at postharvest to control Botrytis cinerea and Penicillium expansum. The essential oils from basil (Ocimum basilicum), fennel (Foeniculum sativum), lavender (Lavandula officinalis), marjoram (Origanum majorana), oregano (Origanum vulgare), peppermint (Mentha piperita), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), savory (Satureja montana), thyme (Thymus vulgaris) and wild mint (Mentha arvensis) were tested at different concentrations. All the essential oils were from mediterranean plants. The fruits were artificially wounded and inoculated with a suspension at 1 × 105 conidia/ml of each pathogen. After 12 h, emulsions at 1% and 10% of each essential oil were dropped into each inoculated wound. A tebuconazole chemical control and an inoculated control were also included. All the treated fruit were stored at 4 ± 1°C. After 15 and 30 days, the diameter of the rot around each wound was measured. The results revealed that the efficacies of the essential oils tested were cultivar- and storage time-dependent. In any case, treatments with essential oils from oregano, savory and thyme showed significant efficacy in all apple cultivars tested. Treatments with essential oil emulsions at 10% were phytotoxic for all the apple cultivars evaluated. Copyright © 2010 John Wiley & Sons, Ltd.

The antifungal activity of plant essential oils was evaluated as postharvest treatment on stone fruit against brown rot and grey mold rot of stone fruit caused by Monilinia laxa and Botrytis cinerea, respectively. The essential oils from basil (Ocimum basilicum), fennel (Foeniculum sativum), lavender (Lavandula officinalis), marjoram (Origanum majorana), oregano (Origanum vulgare), peppermint (Mentha piperita), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), savory (Satureja montana), thyme (Thymus vulgaris), and wild mint (Mentha arvensis) were tested at two different concentrations on apricots (cv. Kyoto and cv. Tonda di Costigliole), nectarines (cv. Big Top and cv. Nectaross) and plums (cv. Italia and cv. TC Sun). The volatile composition of the essential oils tested was determined by gas chromatography-mass spectrometry analysis. The treatments containing essential oils from oregano, savory, and thyme at 1% (vol/vol) controlled both B. cinerea and M. laxa growing on apricots cv. Tonda di Costigliole and plums cv. Italia and cv. TC Sun; however, the same treatments were phytotoxic for the carposphere of nectarines cv. Big Top and cv. Nectaross. Treatments with 10% (vol/vol) essential oils were highly phytotoxic, notwithstanding their efficacy against the pathogens tested. The essential oils containing as major components α-pinene, p-cymene, carvacrol, and thymol showed similar results on stone fruit, so their antimicrobial activity and the phytotoxicity produced could be based on the concentration of their principal compounds and their synergistic activity. The efficacy of the essential oil treatments on control of fungal pathogens in postharvest depended on the fruit cultivar, the composition and concentration of the essential oil applied, and the length of storage.

The effect of freeze-drying using different lyoprotectants at different concentrations on the viability and biocontrol efficacy of Metschnikowia pulcherrima was evaluated. The effects of initial yeast cell concentration and culture age on viability were also considered. Yeast cells grown for 36 h were more resistant to freeze-drying than were 48 h cells. An initial concentration of 108cells·mL–1favoured the highest survival after freeze-drying. When maltose (25%, m/v) was used as protectant, a high cell viability was obtained (64.2%). Cells maintained a high viability after 6 months of storage at 4 °C. The biocontrol efficacy of freeze-dried cells was similar to the activity of fresh cells on ‘Gala’ apples and was slightly lower on ‘Golden Delicious’ apples. After optimizing freeze-drying conditions, the viability of M. pulcherrima cells was similar to that obtained in other studies. The results constitute a first step towards the commercial development of M. pulcherrima as a biocontrol agent.