Untitled - MendelNet 2013 - Mendelova zemědělská a lesnická ...

MENDELNET 2013filled by one drop of inocula. After 35 days of storage in 5°C the mycelia growth was measured(the furthermost tissue infected by P. foveata from the place of inoculation). Non - treated potatoesand potatoes treated only by warm air flow without EOs was used as controls.Organoleptic properties of treated potatoes were evaluated by unstructured linear scale. In theSeventeen descriptors on appearance, color, smell, texture, taste and overall score were in thequestionnaire.RESULT AND DISCUSSIONResults of antifungal activity and organoleptic properties are summarized in Fig. 1 and Fig. 2.Inhibition of mycelia growth was found in treating with warm air flow – the mean of growth forcontrol was 10.7 mm and 6.67 for warm air flow treated potatoes without any EO. High inhibitionwas found on potatoes treated with O. vulgare EO – the mean of growth were 0.27 mm (16 µl.l -1 )and 2.24 (4 µl.l -1 ) and C. Aromaticus 1.8 mm (16 µl.l -1 ) and 2.87 mm (4 µl.l -1 ). C. zeylanicumshown only slight inhibition - the mean of growth were 5.91 mm (16 µl.l -1 ) and 7.4 (4 µl.l -1 ).All over the organoleptic analyzes, only two tested samples were statistically significant different.Differences were found between the control and WAF control (descriptor: overall taste) andbetween Caryophyllus aromaticus (conc. 4 µl.l -1 ) and non – treated control (descriptor: overallscore of potatoe sample).Fig. 1: Phoma foveata growth on treated¨potatoes – Growth on WAF treated controlhas been considered as 100 %Fig. 2: Overall score of treated potatoes -Growth on WAF treated control has beenconsidered as 100 %To our knowledge, fungal growth inhibition by EOs have been never obtained in such lowconcentrations as in our study even in combination with any physical or chemical treatment.Leptospermum petersonii oil volatiles at room temperature in vitro did not inhibit Aspergillusfumigatus; however, when the oil was heated to 80°C, there was 100% growth inhibition (Hood etal. 2010). Ait-Ouazzou et al. (2011) obtained antibacterial activity of 200 μl.l -1 essential oilcomponents in combination with mild heat, pulsed electric fields and different pH. Due to possibleadverse effects on different plant products, further investigations e.g. on phytotoxicity, seedgermination, fruit and vegetable taste, color and odor changes are being performed. After 72 hoursincubation, bean seed treatments with 2, 4, and 8 mg.ml -1 of eugenol caused germination reductionof 3%, 7%, and 16%, respectively, which was significantly different from the controls (Lo Cantoreet al. 2009). Dipping of fresh-cut kiwifruit in carvacrol solutions at 5–15 mM reduced total viablecounts from 6.6 to < 2 log cfu.g -1 for 21 days at 4°C; however, undesirable color and odor changes611 | P age