Effects of Essential Oils to Control Penicillium Sp. In In Vitro and in In Vivo on Grapevine (Vitis Vinifera L.) Fruit

Figures & data

Figure 1. Effect of four essential oils on radial growth (mm) of Penicillium sp. in in vitro conditions

Figure 2. Effect of different concentrations of essential oils on radial growth (mm) of Penicillium sp. in in vitro conditions

Figure 3. Interaction effect of different concentrations of four essential oils on radial growth (mm) of Penicillium sp. in in vitro conditions

Table 1. Means Comparison for the effect of type and concentration of essential oil on quality factors for Penicillium sp. fungi treatments in vivo conditions

Treatment		Anthocyanin content (mg 100 g^−1)	TSS (°Brix)	pH	Weight loss percentage (%)
Essential oils	Anise	978.95^b	22.12^a	4.38^b	1.63^a
	Chamomile	516.07^d	22.26^a	4.36^c	0.24^a
	Black caraway	1717.13^a	21.44^b	4.37^c	1.72^a
	Marjoram	638.54^c	20.52^c	4.42^a	0.27^a
Concentrations of essential oils (μL L^−1)	Control	1319.2^a	21.75^b	4.35^c	0.21^a
	200	521.09^e	20.67^c	4.40^b	0.69^a
	400	818.8^d	21.30^b	4.43^a	0.21^a
	600	1161.7^b	22.70^a	4.41^b	0.19^a
	800	992.56^c	21.50^b	4.34^d	0.12^a

Within each column, the same letter indicates no significant difference between treatments at 5% levels.