ABSTRACT The expansion of natural crop protection products as alternatives to the use of synthetic fungicides is currently popular. In this project the effects of essential oils to control Penicillium sp. in vitro and in vivo on grapevine (Vitis vinifera L.) fruit. In the present study, the inhibitory effects of anise, chamomile, black caraway, and marjoram essential oils against Penicillium sp. tested at various concentrations (0, 200, 400, 600, and 800 μL L−1) in vitro and in vivo. The in vitro results showed that the growth of Penicillium sp. was completely inhibited by the application of anise oil at concentrations of 800 μL L−1. The present results showed that the highest anthocyanin contents, total soluble solids, and pH related to the grapes treated with black caraway, chamomile, and marjoram essential oils and the lowest values belonged to the grapes treated with chamomile, marjoram, and chamomile essential oils (respectively). As well, the highest anthocyanin contents, total soluble solids, and pH associated with the control treatment, 600 and 400 μL L−1 and the lowest amounts related to a concentration of 200, 200, and 800 μL L−1 (respectively). This research confirms the antifungal effects of anise, chamomile, black caraway, and marjoram essential oils both in vitro and in vivo on grapevine fruit postharvest. Therefore, these essential oils could be an alternative to chemicals to control postharvest phytopathogenic fungi on grapevine fruit.

中文翻译：

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精油对控制青霉菌的作用。葡萄 (Vitis Vinifera L.) 果实的体外和体内实验

摘要 作为合成杀菌剂使用的替代品的天然作物保护产品的扩展目前很流行。在这个项目中，精油对控制青霉菌的影响。葡萄 (Vitis vinifera L.) 果实的体外和体内试验。在本研究中，茴香、洋甘菊、黑葛缕子和马郁兰精油对青霉菌的抑制作用。在体外和体内以各种浓度（0、200、400、600 和 800 μL L-1）进行测试。体外结果表明青霉属的生长。800 μL L-1 浓度的茴香油完全抑制。目前的结果表明，用黑葛缕子、洋甘菊、和马郁兰精油，最低值属于用洋甘菊、马郁兰和洋甘菊精油（分别）处理过的葡萄。同样，与对照处理相关的最高花青素含量、总可溶性固形物和 pH 值分别为 600 和 400 μL L-1，最低含量与浓度为 200、200 和 800 μL L-1（分别）相关。这项研究证实了茴香、洋甘菊、黑葛缕子和马郁兰精油在体外和体内对葡萄果实采后的抗真菌作用。因此，这些精油可以替代化学品来控制葡萄果实上的采后植物病原真菌。和与对照处理相关的 pH 值，600 和 400 μL L-1，最低量与 200、200 和 800 μL L-1（分别）的浓度相关。这项研究证实了茴香、洋甘菊、黑葛缕子和马郁兰精油在体外和体内对葡萄果实采后的抗真菌作用。因此，这些精油可以替代化学品来控制葡萄果实上的采后植物病原真菌。和与对照处理相关的 pH 值，600 和 400 μL L-1，最低量与 200、200 和 800 μL L-1（分别）的浓度相关。这项研究证实了茴香、洋甘菊、黑葛缕子和马郁兰精油在体外和体内对葡萄果实采后的抗真菌作用。因此，这些精油可以替代化学品来控制葡萄果实上的采后植物病原真菌。