Effect of Basil (Ocimum basilicum L.) Essential oil on Gray Mold Control and Postharvest Quality of Strawberry (cv. Selva)

Background: Essential oils are complex volatile compounds produced in different plant parts, which are known to have various functions in plants. Objective: The objective of the present study is investigation of the effect of Basil (L. Ocimum basilicum L.) essential oil on gray mold control and postharvest quality of strawberry. Methods: This experiment was carried out In vitro and In vivo conditions. In In vitro condition Basil essential oil was used at 250, 500, 750 and 1000 µL.L-1 concentrations with “Paper Disk Method” and “Solution Method”. In second stage Basil essential oil applied at 60, 250, 500 and 1000 µL.L-1 concentrations with “Paper Disk Method” on strawberry fruits. Results: Results of In vitro experiment showed that Basil essential oil at all applied concentrations inhibited Botrytis cinerea growth completely. The results of In vivo experiment showed that basil essential oil at applied concentrations inhibited B. cinerea growth on strawberry fruits completely in comparison to controls. Also basil essential oil at 60 and 250 µL.L-1 concentrations showed positive effects on some fruit quality characteristics e.g. color, titrable acidity, total soluble solid, Vitamin C and firmness. Therefore treated fruits with basil essential oil at low concentration had higher TA, TSS, Vitamin C, firmness and color values compared to control fruits whilst high concentrations of basil essential oil (500 and 1000µL.L-1) induced burning sepal and led to toxic signs on fruit surface. All applied concentrations of basil essential oil affected fruit flavor especially 1000µL.L-1 reduced fruit firmness and Vitamin C content. Conclution: It can be concluded that basil essential oil due to higher antifungal properties, acts as an alternative to artificial fungicides in controlling of fungal diseases but more research is needed to identify the proper formulation