Potential of Bacillus subtilis and Oregano Essential Oil in Controlling Postharvest Gray Mold Caused by Botrytis cinerea and Maintaining Quality Attributes of Sweet Cherry

The main objective of this study was to evaluate the effects of the antagonistic Bacillus subtilis and oregano essential oil (EO) on decay caused by Botrytis cinerea , shelf life, and some quality parameters of sweet cherry ( Prunus avium cv. Takdaneh Mashhad). The fruit were inoculated with suspension of pathogenic fungus (1 × 10 5 spore mL −1 ), and then were treated with the antagonist bacterial strains at 1 × 10 8 CFU mL −1 and the EO at 0. 250, 500, 750, and 1000 µL/L. Treated fruit were stored at 0 ± 1 °C for 30 d. Quality parameters including firmness, weight loss, antioxidant activity, phenylalanine ammonia-lyase enzyme activity, marketability, color, total anthocyanins, and decay extension rate were evaluated after 0, 15, and 30 days of storage. The results showed that with an increase in storage time the quality of cherry fruit is significantly decreased and EO and Bacillus treatments significantly maintain fruit marketability, antioxidant activity and anthocyanins content. EO in at 750 µL/L in combination with Bacillus bacteria, significantly reduced fungal decay, retained quality and increased shelf life of sweet cherries. Therefore, the use of Bacillus bacteria and oregano essential oil can be considered as a promising environmental friendly alternative method for maintaining the sweet cherry fruit quality during storage.