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Preservative Efficacy of Essential Oils Against Postharvested Fungi and Insects of Food Commodities – A Prospect to Go Green

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Recent Trends in Mycological Research

Part of the book series: Fungal Biology ((FUNGBIO))

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Abstract

Essential oils are complex mixture of compounds that formed by aromatic plants as secondary metabolites. Its inimitable composition plays as multicomponent systems in plant defense with antimicrobial and insecticidal properties. Except these, essential oils bear other key properties like antioxidant, insecticidal, antiphlogistic, spasmolytic, antiparasitic, and antiviral. Insect infestations and fungal infections are the chief cause of postharvest damage of fresh fruits, vegetables, and cereals throughout storage and transportation. The biodeterioration of harvested and stored products is also directly influenced by hot and humid climate. Utilization of essential oils can replace synthetic fungicides and insecticides in management of such issues. Currently, essential oils are utilized as preservatives in many food and flavor industry, perfumery, and pharmaceutical industries. This chapter aimed to provide the current scenario about the antifungal and insecticidal potential of essential oils and their constituents to identify research avenues that can facilitate its implementation as natural food preservatives in food commodities.

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Authors and Affiliations

  1. Uttarakhand Council for Biotechnology, Haldi, U.S. Nagar, Uttarakhand, India

    Manindra Mohan

  2. Department of Microbiology, College of Basic Sciences and Humanities, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India

    Shiv Shanker Gautam

  3. Centre for Aromatic Plants (CAP), Selaqui, Dehradun, Uttarakhand, India

    S. Zafar Haider

  4. Pal College of Nursing and Medical Sciences, Haldwani, Uttarakhand, India

    Neha Sen

  5. Department of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, Uttarakhand, India

    Sanjay Gupta

  6. Department of Chemistry, DAV (PG) College, Dehradun, Uttarakhand, India

    Prashant Singh

Authors
  1. Manindra Mohan
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  2. Shiv Shanker Gautam
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  3. S. Zafar Haider
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  4. Neha Sen
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  5. Sanjay Gupta
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  6. Prashant Singh
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Editor information

Editors and Affiliations

  1. Department of Biotechnology, Eternal University, Baru Sahib, Himachal Pradesh, India

    Ajar Nath Yadav

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Mohan, M., Gautam, S.S., Haider, S.Z., Sen, N., Gupta, S., Singh, P. (2021). Preservative Efficacy of Essential Oils Against Postharvested Fungi and Insects of Food Commodities – A Prospect to Go Green. In: Yadav, A.N. (eds) Recent Trends in Mycological Research. Fungal Biology. Springer, Cham. https://doi.org/10.1007/978-3-030-68260-6_16

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