IMPROVING POSTHARVEST QUALITY OF TABLE GRAPE CV. "RISH BABA" USING THYMUS KOTSCHYANUS AND CARUM COPTICUM ESSENTIAL OILS

ABSTRACT The antifungal activity of different concentrations of Thymus kotschyanus and Carum copticum essential oils (0, 100, 200, 300, 400 and 500 µL/L) on mycelial growth of Botrytis cinerea and Penicillium digitatum under in vitro condition were investigated. Also, the preservative property of va...

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Veröffentlicht in:	Journal of food safety 2011-02, Vol.31 (1), p.132-139
Hauptverfasser:	MARANDI, RASUL JALILI, HASSANI, ABBAS, GHOSTA, YOUBERT, ABDOLLAHI, ALI, PIRZAD, ALIREZA, SEFIDKON, FATEMEH
Format:	Artikel
Sprache:	eng
Schlagworte:	Berries Botrytis cinerea Carum Disease control Essential oils Food quality Food safety Fruits Fungi Fungicides Grapes In vitro testing Mass spectrometry Oils & fats Penicillium digitatum Phytochemicals Preservatives Studies Tables (data) Thymus Thymus gland Vitaceae
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