Kh. Amini - Department of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Islamic Republic of Iran.
S. Bahramian - Department of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Islamic Republic of Iran.

The inhibitory activity of Pistacia eurycarpa Yalt. Essential Oil (EO) toward Aspergillus flavus (PTCC: ۵۰۰۴) was evaluated by agar dilution method and vapor phase method. For the first method, the EO was added to agar medium to obtain concentrations of ۰, ۵,۰۰۰, ۶,۰۰۰, ۷,۰۰۰, ۸,۰۰۰, ۹,۰۰۰, and ۱۰,۰۰۰ µL L-۱. For the vapor contact assays, uncovered inoculated potato dextrose agar plates and maize plates were placed inside airtight containers whose headspace was saturated by EO vapor. The results showed that at agar dilution test, the EO completely inhibited the growth of the tested mold at ≥ ۱۰,۰۰۰ µL L-۱. In vapor contact method, mycelia growth was inhibited ۶۰.۸۷% in PDA plates and no growth was observed within twenty days of incubation in maize plates.

Agar dilution method, Fungi, Maize, Potato dextrose agar.