natural-products-in-plant-pest-management

Control of Mycotoxins and Mycotoxigenic Fungi 37gas phase contained at least 3.5 μg/ml, AITC was fungicidal to all testedfungi. Results of sensory evaluation showed that hot-dog bread was moresensitive to AITC than rye bread. The minimal recognizable concentration ofAITC was 2.4 μg/ml gas phase for rye bread and between 1.8 and 3.5 μg/mlgas phase for hot-dog bread. These findings showed that the required shelflifeof rye bread could be achieved by AP with AITC. AP of hot-dog bread,may nevertheless require the additional effect of other preserving factors toavoid off-flavour formation (Nielsen and Rios, 2000).Comparisons between the effectiveness of the volatile gas phases and theliquid phases of essential oils have shown that oil in the liquid phase is moreeffective in preventing spoilage than when added via the gas phase. Highervolumes are required if the essential oils contact only the contaminatingmicroorganisms in the gas phase. However, advantages of using a volatilegas phase of essential oil for food products are that it may have a lesserinfluence of the final taste and aroma of the product and its release may beregulated more easily.2.6 ConclusionsDuring the past decade many publications have dealt with the inhibition ofmycotoxigenic species by natural plant products. Most of them showed ahigh efficacy of such products as antifungals. Their final application to foodproducts is, however, still in its infancy. Several reasons are involved:●●●Different origin, varieties and extraction methods of plant productsresult in essential oils and oleoresins that are widely varied in their composition.This heterogeneity prevents a direct extrapolation of results,unless experiments are carried out using pure components of theseessential oils and oleoresins.Plant products should be applied in such a way and at concentrationsthat do not affect grain viability or the sensorial quality of food products.Most in vitro studies used high concentrations of plant extracts and useddirect contact as the screening technique, so the application of theseextracts to foods was not always successful.Finally, safety issues should be fully addressed prior to the widespreadapplication of such plant products.ReferencesAdegoke, G.O. and Odesola, B.A. (1996) Storageof maize and cowpea and inhibitionof microbial agents of biodeteriorationusing the powder and essential oil oflemon grass (Cymbopogon citratus). InternationalBiodeterioration & Biodegradation37, 81–84.Akpomeyade, D.E. and Ejechi, B.O. (1999)The hurdle effect of mild heat and twotropical spice extracts on the growth ofthree fungi in fruit juices. Food ResearchInternational 31, 339–341.Aldred, D., Cairns-Fuller, V. and Magan, N.(2008). Environmental factors affect