Application of Rosemary and Eucalyptus Essential Oils and Their Main Component on the Preservation of Apple and Pear Fruits

Nowadays, increase fruit losses are being reported due to the development of fungal postharvest diseases. In an attempt reduce use synthetic fungicides, a turn towards natural products such as essential oils (EOs) and compounds has been made. The objective this study was investigate effects eucalyptus (Euc), rosemary (Ros) EO, their mixture (50:50 v/v) common main component (i.e., eucalyptol) on quality parameters, response inhibition blue rot (Penicillium expansum) in apple pear fruits during shelf life. results present revealed that colony growth decreased vitro with exposure at EO (Euc-300 ?L/L), (Ros-300 ?L/L) (Euc + Ros 100 300 ?L/L). Ros-100 ?L/L stimulated spore production, whilst Euc (100 eucalyptol germination. Moreover, vivo applied treatments resulted lesion P. expansum fruits. Respiration rate increased application (Euc-100 Euc-300 for both assessed On other hand, no significant differences were apples pears total soluble solids acidity values. Ros-300 hydrogen peroxide (H2O2) levels, Euc-100 lipid peroxidation levels. Regarding fruits, H2O2 whereas, ?L/L, Ros- also peroxidation. findings indicate investigated can be explored preservation fresh pears, alternative fungicides consideration produce attributes.