In recent years, the use of natural components such as essential oils has been introduced as a new way to control fungal infections. In this study, the effect of the essential oils of anise, chamomile, marjoram, black caraway, and thyme on inhibiting the growth of Alternaria alternata fungi in barberry under in vitro and in vivo conditions was tested, using a completely randomized design involving five concentrations (0, 200, 400, 600, and 800 μL L⁻¹) with three repetitions. In vitro results showed that by increasing the concentration of all essential oils, their antifungal activity increased. The best inhibitory effect on A. alternata fungi was related to the use of thyme essential oil, followed by black caraway, marjoram, chamomile, and anise, respectively, such that the growth of the fungus was stopped at a concentration of 400 μL L⁻¹ for thyme essential oil. In in vivo conditions, the lowest percentage of fruit weight loss was observed with thyme treatment at 600 μL L⁻¹ and a 0.02% concentration. The content of total soluble solids was highest with black caraway treatment (200 μL L⁻¹) and was lowest with the control treatment. The highest acidity was obtained in barberry treated with thyme oil at 400 μL L⁻¹, with a pH of 2.10. The highest antioxidant content was observed with chamomile essential oil at 200 μL L⁻¹ (80.4 mg L⁻¹), and the lowest was seen with anise essential oil at 600 μL L⁻¹ (21.0 mg L⁻¹). The highest phenol content was obtained with marjoram oil at 400 μL L⁻¹ (83.18 mg L⁻¹). Treatment with anise (151.10 mg L⁻¹) and marjoram (22.91 mg L⁻¹) essential oils yielded the highest and the lowest anthocyanin content, respectively. Overall, the best results were found with treatment with thyme and black caraway oils (800 μL L⁻¹). The use of essential oils of medicinal plants to prevent the growth of A. alternata fungus in laboratory conditions and the effect of these oils on controlling contamination in barberry fruit are new aspects of this project. Recent studies have shown that plant essential oils can be used to control plant diseases in agriculture.

近年来，使用天然成分（如精油）作为控制真菌感染的新方法已被引入。在这项研究中，使用涉及五个浓度的完全随机设计，测试了茴香、洋甘菊、马郁兰、黑香菜和百里香精油在体外和体内条件下抑制伏牛花中交替链格孢真菌生长的效果。 （0、200、400、600 和 800 μL L ^-1），重复三次。体外结果表明，通过增加所有精油的浓度，它们的抗真菌活性会增加。对A. alternata的抑制效果最好真菌与百里香精油的使用有关，其次是黑香菜、马郁兰、洋甘菊和茴香，因此在百里香精油浓度为 400 μL L ^{-1时，真菌的生长停止。}在体内条件下，观察到在 600 μL L ^-1和 0.02% 浓度的百里香处理下果实重量损失的百分比最低。黑香菜处理（200 μL L ^-1）的总可溶性固形物含量最高，而对照处理的总可溶性固体含量最低。^{在用 400 μL L -1}的百里香油处理的伏牛花中获得了最高的酸度，pH 值为 2.10。在 200 μL L ^-1 (80.4 mg L^-1 )，最低的是茴香精油，浓度为 600 μL L ^-1 (21.0 mg L ^-1 )。^{使用 400 μL L -1} (83.18 mg L ^-1 )的马郁兰油获得最高的苯酚含量。用茴香（151.10 mg L ^-1）和马郁兰（22.91 mg L ^-1）精油处理分别产生最高和最低的花青素含量。总体而言，发现用百里香和黑葛缕子油（800 μL L ^-1）处理的结果最好。使用药用植物精油来防止A. alternata的生长实验室条件下的真菌以及这些油对控制伏牛果污染的影响是该项目的新方面。最近的研究表明，植物精油可用于控制农业中的植物病害。