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BioMed Research International
Volume 2014 (2014), Article ID 562679, 11 pages
Research Article

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

1Department of Agriculture, School of Agriculture Food and Nutrition, Technological Education Institute of Crete, Stavromenos, 71004 Heraklion, Greece
2School of Applied Sciences, Cranfield University, Bedfordshire MK43 0AL, UK
3Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, 3036, Limassol, Cyprus

Received 26 February 2014; Accepted 17 July 2014; Published 1 September 2014

Academic Editor: Frederick D. Quinn

Copyright © 2014 Andriana Stavropoulou et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Grey mould rot (Botrytis cinerea) development in vitro or in eggplant (Solanum melongena L.) fruit was evaluated after treatment with dittany (Origanum dictamnus L.) oil (DIT) and storage at 12°C and 95% relative humidity during or following exposure to the volatiles. DIT volatiles used in different concentration (0-50-100-250 μL/L) and times of exposure (up to 120 h) examined the effects on pathogen development as well as fruit quality parameters. In vitro, fungal colony growth was inhibited with the application of DIT oil (during or after exposure) and/or time of application. Continuous exposure to oils reduced conidial germination and production with fungistatic effects observed in 250 μL/L. In vivo, fungal lesion growth and conidial production reduced in DIT-treated fruits. Interesting, in fruits preexposed to volatiles before fungal inoculation, DIT application induced fruit resistance against the pathogen, by reduced lesion growth and conidial production. Conidial viability reduced in >100 μL/L DIT oil. Fruits exposed to essential oil did not affect fruit quality related attributes in general, while skin lightness (L value) increased in 50 and 100 μL/L DIT oil. The results of the current study indicated that dittany volatiles may be considered as an alternative food preservative, eliminating disease spread in the storage/transit atmospheres.