Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East India

The essential oil (EO) isolated by hydro-distillation from the peel of fully matured ripen fruits of Citrus reticulata Blanco were analyzed by GC and GC–MS. Thirty seven different components were identified constituting approximately ≥99% of the oil. The major components were limonene (46.7%), geran...

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Veröffentlicht in:	Food science & technology 2009-04, Vol.42 (3), p.777-780
Hauptverfasser:	Chutia, M., Deka Bhuyan, P., Pathak, M.G., Sarma, T.C., Boruah, P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Alternaria alternata Antifungal antifungal properties Aroma and flavouring agent industries Biological and medical sciences biological control agents Chemical compositions citrus peels Citrus reticulata Cochliobolus miyabeanus Curvularia Curvularia lunata Essential oil essential oils Food industries food processing wastes Fundamental and applied biological sciences. Psychology Fusarium oxysporum Helminthosporium oryzae minimum inhibitory concentration Phytopathogens plant extracts plant pathogenic fungi plant pathogens plant residues Rhizoctonia solani ripening tangerines Thanatephorus cucumeris waste utilization
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