{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T04:00:01Z","timestamp":1786593601345,"version":"build-2736575974"},"reference-count":62,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,12,22]],"date-time":"2022-12-22T00:00:00Z","timestamp":1671667200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Fondazione Cassa di Risparmio di Cuneo","award":["2020-C-353"],"award-info":[{"award-number":["2020-C-353"]}]},{"name":"European Union","award":["2020-C-353"],"award-info":[{"award-number":["2020-C-353"]}]},{"name":"Euphresco","award":["2020-C-353"],"award-info":[{"award-number":["2020-C-353"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["JoF"],"abstract":"<jats:p>Botrytis cinerea is the causal agent of grey mould rot of apples. The efficacy of biofumigation with thyme (Thymus vulgaris), savoury (Satureja montana), and basil (Ocimum basilicum) essential oils (EOs) at 1%, 0.5%, and 0.1% concentrations were tested against B. cinerea. In vitro, the results showed 100% growth inhibition at 1% concentration for all oils. Subsequent biofumigation experiments on apples of cultivar \u2018Opal\u2019 with 1% EOs showed that, after 60 d storage, thyme and savoury EOs significantly reduced grey mould rot incidence (average incidence 2% for both treatments) compared to the control (7%). Analyses of quality indicated slightly higher fruit firmness for 1% thyme at 30 d and slightly higher titratable acidity for 1% thyme and savoury at 60 d. Sampling of the atmosphere inside the cabinets was performed to characterize and quantify the volatile components of EOs released through biofumigation. Though thymol and p-cymene were the main components of thyme EO, the antimicrobial activity was mainly due to the presence of thymol and, to a lower extent, of carvacrol. In savoury EO, carvacrol and p-cymene were the main components, whereas in basil EO, linalool and estragole were mainly present. Metabarcoding analyses showed that the epiphytic microbiome had higher richness and evenness compared to their endophytic counterpart. By the end of shelf-life, treatments with thyme EO reduced B. cinerea abundance compared to the inoculated control for both endophytes (from 36.5% to 1.5%) and epiphytes (from 7.0% to 0.7%), while favouring a significant increase in Penicillium species both in endophytes (from 0.2% to 21.5%) and epiphytes (from 0.5% to 18.6%). Results indicate that thyme EO (1%) and savoury EO (1%) are equally effective in hampering grey mould rot development in vivo.<\/jats:p>","DOI":"10.3390\/jof9010022","type":"journal-article","created":{"date-parts":[[2022,12,23]],"date-time":"2022-12-23T02:09:03Z","timestamp":1671761343000},"page":"22","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":32,"title":["Essential Oils Reduce Grey Mould Rot of Apples and Modify the Fruit Microbiome during Postharvest Storage"],"prefix":"10.3390","volume":"9","author":[{"given":"Giada","family":"Schiavon","sequence":"first","affiliation":[{"name":"Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"},{"name":"Centre of Competence for the Innovation in the Agro-Environmental Sector-AGROINNOVA, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marco","family":"Garello","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"},{"name":"Centre of Competence for the Innovation in the Agro-Environmental Sector-AGROINNOVA, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1400-8308","authenticated-orcid":false,"given":"Simona","family":"Prencipe","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giovanna Roberta","family":"Meloni","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"},{"name":"Centre of Competence for the Innovation in the Agro-Environmental Sector-AGROINNOVA, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8586-6836","authenticated-orcid":false,"given":"Fabio","family":"Buonsenso","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"},{"name":"Centre of Competence for the Innovation in the Agro-Environmental Sector-AGROINNOVA, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5207-9345","authenticated-orcid":false,"given":"Davide","family":"Spadaro","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"},{"name":"Centre of Competence for the Innovation in the Agro-Environmental Sector-AGROINNOVA, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.jff.2009.12.004","article-title":"Characterization of traditional and exotic apple varieties from Portugal. 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