Postharvest treatment of oats with lemongrass essential oil vapours against Aspergillus spp.

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), thyme (Thymus vulgaris), oregano (Origanum vulgare), clove (Syzygium aromaticum), lemongrass (Cymbopogon citratus) and ginger (Zingiber officinale) 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 Cymbopogon citratus, Syzygium aromaticum, Origanum vulgare and Thymus vulgaris have strong antifungal activity; however, only treatment with the oil of Cymbopogon citratus 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.