Selected essential oil vapours inhibit growth of Aspergillus spp. in oats with improved consumer acceptability

Traditionally, chemical pesticides have played a central role in food protection, forcing trends towards reduction of using chemicals in agriculture leads to call for the development of new strategies of protection agricultural product. Antimicrobial volatile substances from plants have become known as a suitable alternative to synthetic pesticides and food preservatives. In this study, we explored the potential of six essential oils retrieved from cinnamon (Cinnamomum zeylanicum Nees.), thyme (Thymus vulgaris L.), oregano (Origanum vulgare L.), clove (Syzygium aromaticum L.), lemongrass (Cymbopogon citratus [DC] Stapf.) and ginger (Zingiber officinale Rosc.) essential oils. Inhibitory activity of essential oils were assessed against three strains of postharvest pathogens of the Aspergillus parasiticus, A. flavus and A. clavatus isolated from oats. In continue, the effect of the essential oils treatment on the sensory profile of the product was evaluated. The results indicated that the essential oils of lemongrass, clove, oregano and thyme have strong antifungal activity; however, only treatment with the oil of lemongrass is acceptable by consumers. The new technology of application of the essential oil vapours was highly effective, suggesting it could be used in the control of postharvest fungal pathogens of grains.