Investigating the antifungal properties of Trachyspermum ammi essential oil with the approach of application in food warehouses and landscape

The purpose of present study were to assess the antifungal activity in vitro ajwain essential oil by addition to the fungal growth medium of three pathogens (Botrytis cinerea, Aspergillus niger and Penicillium digitatum) isolated from grapes, tomato, and orange. Also, determine its antifungal properties in vivo a potential food preservative. Essential oil of Trachyspermum ammi was extracted by Clevenger-type apparatus and quantified and identified by gas chromatography–mass spectroscopy and gas chromatography. Analysis of the total essential oil show that thymol (60.50%), terpinene (15.65%) and p-cymene (12.51%) were the major constituents of this oil. The oil inhibited completely the growth of A. niger, B. cinerea and P. digitatum at 400–600 µl/l on the PDA medium. Exposure to ajwain oil at 600 µl/l reduced fruits mold incidences by more than 90%. In conclusion, we showed ajwain oil was highly effective against post-harvest diseases, which supports its use in phytopathology for its antiseptic properties..

Investigating the antifungal properties of Trachyspermum ammi essential oil with the approach of application in food warehouses and landscape Keywords:

Ajwain , Antifungal , Essential oil , thymol , Green spaces