Essential oil from orange peel in the control of Botrytis cinerea and in the postharvest conservation of ‘Benitaka’ table grape

• Published in: Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina Vol. 45; no. 4; pp. 1109 - 1130
• Main Authors: Aguiar, Aline Cristina de, Oliveira, João Paulo de, Gaeta, Marcos Letaif, Sakai, Danielle Mieko, Barbosa, Bianca Liriel Martins, Silva, Stefanie do Prado da, Oliveira Júnior, Admilton Gonçalves de, Roberto, Sergio Ruffo
• Format: Journal Article
• Language: English
• Published: Universidade Estadual de Londrina 01-07-2024
• Subjects: Botrytis cinerea; Essential oil; Fruit quality; Sulfur dioxide; Vitis vinifera L
• ISSN: 1676-546X; 1679-0359
• DOI: 10.5433/1679-0359.2024v45n4p1109

The objective of this work was to evaluate the efficiency of essential oil from orange peel in the refrigerated conservation of the ‘Benitaka’ table grape, as well as to evaluate its in vitro effectiveness on Botrytis cinerea, the causal agent of gray mold. Grapes were harvested from a commercial field in the municipality of Cambira, Paraná, during the 2022 and 2023 seasons. The experimental design was completely randomized, with four treatments and five replications of five bunches per plot. The treatments were: a) control; b) essential oil from orange peel at 4.0 mL of the commercial product (c.p.) L-1; c) dual phase SO2-generating pads containing 1 and 4 g of the active ingredient (a.i.) in the fast and slow phases, respectively; and d) essential oil from orange peel at 4.0 mL c.p. L-1 associated with the dual phase SO2-generating pads containing 1 and 4 g of the a.i. in the fast and slow phases, respectively. A commercial product containing 61.14 g L-1 (6% w/v) of 4-isopropenyl-1-methylcyclohexane, the source of orange essential oil, was applied by spraying it directly onto the bunches. After drying, the grape bunches were stored in a refrigerated chamber at 1.0±1°C and 95% relative humidity. The following variables were assessed 30 and 45 days after the beginning of cold storage: the incidence of gray mold on berries, loss of bunch mass, stem browning, shattered berries, and bleaching. The minimum inhibitory concentration for the development of B. cinerea was determined, and fungal mycelia were observed using scanning electron microscopy to evaluate the in vitro efficacy of orange essential oil. The data were subjected to analysis of variance, and the means were compared using Fisher's difference test at 5% probability. The effectiveness of orange essential oil in suppressing the development of B. cinerea was demonstrated both in vivo and in vitro, making it a safe alternative for the postharvest conservation of 'Benitaka' table grapes.
The objective of this work was to evaluate the efficiency of essential oil from orange peel in the refrigerated conservation of the ‘Benitaka’ table grape, as well as to evaluate its in vitro effectiveness on Botrytis cinerea, the causal agent of gray mold. Grapes were harvested from a commercial field in the municipality of Cambira, Paraná, Brazil, during the 2022 and 2023 seasons. The experimental design was completely randomized, with four treatments and five replications of five bunches per plot. The treatments were: a) control; b) essential oil from orange peel at 4.0 mL of the commercial product (c.p.) L-1; c) dual phase SO2-generating pads containing 1 and 4 g of the active ingredient (a.i.) in the fast and slow phases, respectively; and d) essential oil from orange peel at 4.0 mL c.p. L-1 associated with the dual phase SO2-generating pads containing 1 and 4 g of the a.i. in the fast and slow phases, respectively. The commercial product containing 61.14 g L-1 (6% w/v) of 4-isopropenyl-1-methylcyclohexane, the source of orange essential oil, was applied by spraying it directly onto the bunches. After drying, the grape bunches were stored in a cold chamber at 1.0±1°C and 95% relative humidity. The following variables were assessed 30 and 45 days after the beginning of cold storage: the incidence of gray mold on berries, loss of bunch mass, stem browning, shattered berries, and bleaching. The minimum inhibitory concentration for the development of B. cinerea was determined, and fungal mycelia were observed using scanning electron microscopy to evaluate the in vitro efficacy of orange essential oil. The data were subjected to analysis of variance, and the means were compared using Fisher's difference test at 5% probability. The effectiveness of orange essential oil in suppressing the development of B. cinerea was demonstrated both in vivo and in vitro, making it a safe alternative for the postharvest conservation of ‘Benitaka’ table grapes.
O objetivo deste trabalho foi avaliar a eficiência do óleo essencial da casca da laranja na conservação refrigerada da uva de mesa ‘Benitaka’, bem como avaliar a sua eficácia in vitro sobre o fungo Botrytis cinerea, agente causal do mofo cinzento. As uvas foram obtidas de um campo de produção no município de Cambira, Paraná, Brazil nas safras de 2022 e 2023. O delineamento experimental foi inteiramente casualizado, com quatro tratamentos e cinco repetições, com cinco cachos por parcela, sendo avaliados os tratamentos: a) Controle; b) Óleo essencial da casca da laranja 4,0 mL p.c. L-1; c) Folha geradora de SO2 de liberação dupla fase contendo 1 e 4 g i.a. nas fases rápida e lenta, respectivamente; d) Óleo essencial da casca da laranja 4,0 mL p.c. L-1 associada à folha geradora de SO2 de liberação dupla fase contendo 1 e 4 g i.a nas fases rápida e lenta, respectivamente. Como fonte de óleo essencial de laranja, empregou-se um produto comercial contendo 61,14 g L-1 (6% m/v) de 4-isopropenil-1-methilciclohexano, o qual foi aplicado por pulverização dirigida aos cachos. Após secos, os cachos de uva foram armazenados em câmara refrigerada a 1,0±1°C e 95% de umidade relativa do ar. Aos 30 e 45 dias após o início do armazenamento a frio foram avaliadas as variáveis: incidência de mofo cinzento nas bagas, perda de massa dos cachos, escurecimento da ráquis, degrana e branqueamento das bagas. Para a avaliação da eficácia in vitro do óleo essencial de laranja foi determinada a concentração inibitória mínima sobre o desenvolvimento de B. cinerea, além da observação dos micélios do fungo por meio de microscopia eletrônica de varredura. Os dados foram submetidos à análise de variância e as médias comparadas pelo teste LSD de Fisher a 5% de probabilidade. A eficácia do óleo essencial de casca de laranja em suprimir o desenvolvimento de B. cinerea foi comprovada tanto in vivo como in vitro, sendo este biocomposto uma alternativa segura para a conservação pós-colheita de uvas de mesa ‘Benitaka’.