Origanum dictamnus Oil Vapour Suppresses the Development of Grey Mould in Eggplant Fruit In Vitro

Table 3

Effects of dittany (DIT) essential oil enrichment (Control or volatiles; 50–100–250 μL/L) on grey mould (Botrytis cinerea) spore production and spore germination in vitro (PDA medium) or in vivo (eggplant fruit). In sustained vapour enrichment, fruits (or plates) were inoculated with B. cinerea and then exposed to vapours. In vapour-induced “memory” effect, fruits (or plates) were preexposed to vapours, inoculated with fungi, and transferred/stored to “ambient air.” Treatments were maintained throughout at 12°C and 95% RH. In each column, mean values () of fruits () of plates for the individual vapour enrichment followed by the same letter do not differ significantly at according to Duncan’s range test.

DIT	Sustained vapour enrichment		Vapour-induced “memory” effect
	Spore production (10^5/mL)	Spore germination (%)	Spore production (10^5/mL)	Spore germination (%)
In vitro
0	22.70^a	89.33^a	33.25^a	98.66^a
50	21.57^a	40.66^b	16.31^b	97.83^a
100	0.00^b	—^Z	0.00^c	—
250	0.00^b	—	0.00^c	—
In vivo
0	69.94^a	99.00^a	51.67^a	99.08^a
50	1.46^b	98.16^a	16.67^b	97.41^a
100	0.06^b	96.58^b	10.77^c	97.00^a
250	0.00^b	—	5.49^d	97.41^a

^Z—implicated that spore germination could not be measured as spores have been not produced.