Increasing restrictions on pesticide application in the production process of agricultural food products indicate urgent need for safer alternatives to keep the product quality, and to inhibit pathogen infections. In the present study, effect of three essential oils from rosemary, thyme and tarragon, in concentrations of 500 and 1000 ppm, were evaluated on shelf life and postharvest decay of Valencia oranges and under laboratory conditions. Valencia fruits were inoculated with or without crushing the fruit peel surface with the blue mold fungi (Penicillium italicum). The extent of decay and some quality parameters were evaluated during 4 weeks. When inoculation was performed with peel surface crushing, all fruits were fully decayed after 1 week, and only fruits in control (without infection) remained intact. However, when fruits were inoculated by just submerging and without peel crushing, depending on applied oil sources and oil concentrations, significant reduction in fruit decay was observed. Tarragon and thyme essential oils in both concentrations reduced the fruit decay; however, their 1000 ppm rather than 500 ppm was more effective on preventing fruit decay. Rosemary essential oil was less effective than the other two essential oils on preventing orange decay by blue mold fungi. Tarragon and then thyme oils were most effective on preventing fruit decay and can be effectively used during postharvest handling and storage to keep Valencia orange fruits out of decaying.

中文翻译：

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迷迭香，百里香和龙蒿精油对瓦伦西亚橘子采后腐烂的有益作用

在农产品生产过程中对农药使用的限制越来越严格，这表明迫切需要更安全的替代品来保持产品质量并抑制病原体感染。在本研究中，评估了三种浓度分别为500和1000 ppm的迷迭香，百里香和龙蒿精油对瓦伦西亚橙子的保质期和收获后腐烂的影响，并在实验室条件下进行了评估。用蓝色霉菌（Penicillium italicum）接种巴伦西亚水果，将其果皮表面压碎或不压碎。在4周内评估了腐烂程度和一些质量参数。当用果皮表面压碎进行接种时，所有水果在1周后完全腐烂，只有对照中的水果（无感染）保持完整。然而，当仅通过浸没而没有果皮压碎来接种水果时，根据所施加的油源和油浓度，观察到的水果腐烂显着减少。两种浓度的龙蒿和百里香精油均能减少果实腐烂。但是，它们的1000 ppm而不是500 ppm可以更有效地防止水果腐烂。迷迭香精油在防止蓝霉菌引起的橙黄腐烂方面不如其他两种精油有效。龙蒿油和百里香油在防止水果腐烂方面最有效，可以在采后处理和储存期间有效使用，以防止瓦伦西亚橙色水果腐烂。观察到果实腐烂的显着减少。两种浓度的龙蒿和百里香精油均能减少果实腐烂。但是，它们的1000 ppm而不是500 ppm可以更有效地防止水果腐烂。迷迭香精油在防止蓝霉菌引起的橙黄腐烂方面不如其他两种精油有效。龙蒿油和百里香油在防止水果腐烂方面最有效，可以在采后处理和储存期间有效使用，以防止瓦伦西亚橙色水果腐烂。观察到果实腐烂的显着减少。两种浓度的龙蒿和百里香精油均能减少果实腐烂。但是，它们的1000 ppm而不是500 ppm可以更有效地防止水果腐烂。迷迭香精油在防止蓝霉菌引起的橙黄腐烂方面不如其他两种精油有效。龙蒿油和百里香油在防止水果腐烂方面最有效，可以在采后处理和储存期间有效使用，以防止瓦伦西亚橙色水果腐烂。迷迭香精油在防止蓝霉菌引起的橙黄腐烂方面不如其他两种精油有效。龙蒿油和百里香油在防止水果腐烂方面最有效，可以在采后处理和储存期间有效使用，以防止瓦伦西亚橙色水果腐烂。迷迭香精油在防止蓝霉菌引起的橙色腐烂方面不如其他两种精油有效。龙蒿油和百里香油在防止水果腐烂方面最有效，可以在采后处理和储存期间有效使用，以防止瓦伦西亚橙色水果腐烂。