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Control of postharvest lime fruit rots by some components of essential oils [electronic resource].

By:

Aly, A. Z

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Language: English Summary language: Arabic Description: p.1505-1531Other title:

مقاومة أعفان ثمار الليمون المالح بعد الجمع باستخدام بعض مكونات الزيوت الطيارة [Added title page title]

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Zagazig journal of agricultural research, 2003 v. 30 (4) [electronic resource].

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In: Zagazig Journal of Agricultural Research 2003.v.30(4)Summary: The essential oils of lime fruits peel was extracted after 3,5 and 7 months from fruit set by Gas chromatography / mass spectrum. Lime essential oils contained high concentrations of oxygenated compounds such as a-citral, B-citral, neryl acetate;nerol and a-terpeniol. While, limonene was the main component. Lime fruit peel essential oils inhibited linear growth and spore germination of Penicillum digitatum, P. italicum and Geotrichum candidum the causal organisms of green, blue moulds and sour rot, respectively at 0.25%. Methyl anthranilate, citral, neryl acetate, nerol and terpeniol as essential' oils component were the highest effective.

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The essential oils of lime fruits peel was extracted after 3,5 and 7 months from fruit set by Gas chromatography / mass spectrum. Lime essential oils contained high concentrations of oxygenated compounds such as a-citral, B-citral, neryl acetate;nerol and a-terpeniol. While, limonene was the main component. Lime fruit peel essential oils inhibited linear growth and spore germination of Penicillum digitatum, P. italicum and Geotrichum candidum the causal organisms of green, blue moulds and sour rot, respectively at 0.25%. Methyl anthranilate, citral, neryl acetate, nerol and terpeniol as essential' oils component were the highest effective.

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