{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T13:00:30Z","timestamp":1790773230961,"version":"4.1.0"},"reference-count":43,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2020,10,16]],"date-time":"2020-10-16T00:00:00Z","timestamp":1602806400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The aim of this work was to evaluate the antifungal activity in vapor phase of thymol, p-cymene, and \u03b3-terpinene, the red thyme essential oil compounds (RTOCs). The Minimum Inhibitory Concentration (MIC) of RTOCs was determined against postharvest spoilage fungi of the genera Botrytis, Penicillium, Alternaria, and Monilinia, by measuring the reduction of the fungal biomass after exposure for 72 h at 25 \u00b0C. Thymol showed the lowest MIC (7.0 \u00b5g\/L), followed by \u03b3-terpinene (28.4 \u00b5g\/L) and p-cymene (40.0 \u00b5g\/L). In the case of P. digitatum ITEM 9569, resistant to commercial RTO, a better evaluation of interactions among RTOCs was performed using the checkerboard assay and the calculation of the Fractional Inhibitory Concentration Index (FICI). During incubation, changes in the RTOCs concentration were measured by GC-MS analysis. A synergistic effect between thymol (0.013 \u00b1 0.003 L\/L) and \u03b3-terpinene (0.990 \u00b1 0.030 L\/L) (FICI = 0.50) in binary combinations, and between p-cymene (0.700 \u00b1 0.010 L\/L) and \u03b3-terpinene (0.290 \u00b1 0.010 L\/L) in presence of thymol (0.008 \u00b1 0.001 L\/L) (FICI = 0.19), in ternary combinations was found. The synergistic effect against the strain P. digitatum ITEM 9569 suggests that different combinations among RTOCs could be defined to control fungal strains causing different food spoilage phenomena.<\/jats:p>","DOI":"10.3390\/molecules25204761","type":"journal-article","created":{"date-parts":[[2020,10,17]],"date-time":"2020-10-17T08:14:50Z","timestamp":1602922490000},"page":"4761","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":48,"title":["Unravelling the Antifungal Effect of Red Thyme Oil (Thymus vulgaris L.) Compounds in Vapor Phase"],"prefix":"10.3390","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8107-5677","authenticated-orcid":false,"given":"Loris","family":"Pinto","sequence":"first","affiliation":[{"name":"Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122\/O, 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9923-8267","authenticated-orcid":false,"given":"Maria Addolorata","family":"Bonifacio","sequence":"additional","affiliation":[{"name":"Department of Chemistry, University of Bari, Via Orabona, 4, 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9387-6201","authenticated-orcid":false,"given":"Elvira","family":"De Giglio","sequence":"additional","affiliation":[{"name":"Department of Chemistry, University of Bari, Via Orabona, 4, 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3858-6214","authenticated-orcid":false,"given":"Stefania","family":"Cometa","sequence":"additional","affiliation":[{"name":"Jaber Innovation S.r.l., Via Calcutta 8, 00144 Rome, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonio F.","family":"Logrieco","sequence":"additional","affiliation":[{"name":"Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122\/O, 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3586-2140","authenticated-orcid":false,"given":"Federico","family":"Baruzzi","sequence":"additional","affiliation":[{"name":"Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122\/O, 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,10,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Elshafie, H., Gru\u013eov\u00e1, D., Baranov\u00e1, B., Caputo, L., De Martino, L., Sedl\u00e1k, V., Camele, I., and De Feo, V. (2019). Antimicrobial Activity and Chemical Composition of Essential Oil Extracted from Solidago canadensis L. Growing Wild in Slovakia. 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