Abstract

The aim of this study was to evaluate the antifungal activity of essential oils against Penicillium digitatum and Penicillium italicum, the fungi that cause green and blue mold on orange fruits.  The antifungal activity of essential oils in vitro was evaluated using PDA. In comparison to other essential oils; the results demonstrate that the essential oil of Nigella sativa has a 69.92% inhibitory capacity at a concentration of 200 ppm, followed by walnut at a 600 ppm concentration. Results of naturally degraded fruits treated with essential oils in vivo for 7, 10, and 15 days at three different concentrations (600, 800, and 1000 ppm). The essential oil of Nigella sativa significantly inhibits the growth of the two fungi, followed by the ability of walnut oil to stop the growth of P. digitatum and sesame oil to restrict the growth of P. italicum. A phytochemical analysis of EOs using GC-MS revealed the presence of a number of chemical groups, including acetylenes, coumarins, favonoids, terpenoids, and sterols. Oleic acid is followed by linoleic acid, which is responsible for 58.65% of the chemicals in nigella sativa, 40.25% of the chemicals in sesame, and 54.12% of the chemicals in walnut oil. Oleic acid accounts for 60.14% of the primary compounds in almond essential oil.