Inhibitory Effect of Some Spice Essential Oils on Penicillium digitatum Causing Postharvest Green Rot in Citrus
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064

Research Paper | Biology | Morocco | Volume 5 Issue 11, November 2016

Inhibitory Effect of Some Spice Essential Oils on Penicillium digitatum Causing Postharvest Green Rot in Citrus

S. Louhibi, L. Elghadraoui, S. Amiri

The aim of this study was to evaluate the antifungal activity of two species collected in different locations of Morocco against Penicillium digitatum, the causal agent of citrus green mold. The in vitro antifungal activity of essential oil was determined using the method of agar diffusion assay. The results show that essential oil of Lavandula hybrida has an inhibitory capacity of mycelial growth and spore production compared to others essentials oils.

Keywords: Penicillium digitatum, Lavandula hybrida, in vitro, antifungal activity, Artemisia herba alba

Edition: Volume 5 Issue 11, November 2016

Pages: 1122 - 1124

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How to Cite this Article?

S. Louhibi, L. Elghadraoui, S. Amiri, "Inhibitory Effect of Some Spice Essential Oils on Penicillium digitatum Causing Postharvest Green Rot in Citrus", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20162203, Volume 5 Issue 11, November 2016, 1122 - 1124

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