Identifying Natural Volatile Compounds That Control Gray Mold (Botrytis cinerea) during Postharvest Storage of Strawberry, Blackberry, and Grape

D. D. Archbold, T. R. Hamilton-Kemp, M. M. Barth, B. E. Langlois

Research output: Contribution to journalArticlepeer-review

98 Scopus citations

Abstract

Botrytis-inoculated fruit were treated with three levels of naturally occurring volatile compounds in capped bottles and rated for Botrytis development and evidence of phytotoxicity during 7 days of storage at 2 °C followed by 3-6 more days at 22 °C for strawberry and 7 days at 15 °C for blackberry and grape. Hexanal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-6-nonenal, (E)-3-nonen-2-one, methyl salicylate, and methyl benzoate exhibited potential as postharvest fumigants for control of Botrytis on strawberry at the lowest level tested. Ten compounds were evaluated on blackberry and grape. None caused phytotoxic responses as with strawberry, while nearly all of the compounds inhibited Botrytis at all three test levels. Strawberry, blackberry, and grape metabolized (E)-2-hexenal with reduction of the aldehyde to an alcohol and saturation of the carbon-carbon double bond adjacent to the carbonyl, but strawberry yielded more esters as major products.

Original languageEnglish
Pages (from-to)4032-4037
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume45
Issue number10
DOIs
StatePublished - Oct 1997

Keywords

  • (E)-2-hexenal
  • Ananassa
  • Antifungal
  • Fragaria ×
  • Metabolism
  • Rubus
  • Vitis vinifera

ASJC Scopus subject areas

  • Chemistry (all)
  • Agricultural and Biological Sciences (all)

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