Antifungal Activities of Essential Oils in Vapor Phase against and Their Potential to Control Postharvest Strawberry Gray Mold.

Essential oils (EOs) from aromatic plants seem to have the potential to control several fungal pathogens and food contaminants. is the main strawberry fruit contaminant causing high losses during storage. Here, thirteen EOs applied in the vapor phase were evaluated for their potential to inhibit the growth of three different strains of isolated from strawberry fruits. Eight EOs (lemongrass, litsea, lavender, peppermint, mint, petitgrain, sage, and thyme) were able to completely inhibit the growth of for 7 days when applied at a concentration of 625 μL·L. Four EOs with the lowest minimal inhibition concentrations (thyme, peppermint, lemongrass, and litsea) have been tested on strawberry fruits intentionally inoculated by . All four EOs showed high inhibition at a concentration of 250 or 500 μL·L, but only peppermint EO was able to completely inhibit lesion development at a concentration of 125 μL·L. The sensory evaluation of strawberries treated by EOs at a concentration 125 μL·L resulted in a statistically significant decrease in taste, aftertaste, aroma, and overall quality. Lemongrass and litsea EOs scored better than thyme and peppermint ones, thus forming two viable methods for suppression and the extension of packed strawberries' shelf life.