Selected essential oils namely clove bud oil, lemongrass oil, grapefruit oil, lemon oil and rosemary oils studied for their composition and antifungal activity against the B. cinerea a significant postharvest pathogen. The compositional analysis by FT-IR revealed the several characteristic peaks corresponding to the several aromatic compounds of essential oils. Major compounds were identified for each essential oil as eugenol in of clove bud oil, citralin lemongrass oil, β-myrcene in grapefruit oil, limonene in lemon oil and camphor in rosemary oil. Further antifungal activity of essential oils was studied by poison food technique at the concentration range of 500- 1500 ppm. In-vitro antifungal assay proved that clove bud oil and lemongrass oil have better fungicidal ability at 500 ppm. |
