Antifungal Activity and Synthesis of Nano-Chitosan and Combined with Thyme Essential Oil to Management Anthracnose of Mango Fruits During Storage

Abstract

In order to prevent anthracnose disease in mango fruits during stored, a combination of nano-chitosan and thyme essential oils was evaluated. Thyme or nano-chitosan were tested in vitro for their ability to inhibit Colletotrichum gloeosporioides' mycelial growth. Complete suppression of linear growth was achieved with 1.0 g/L of nano-chitosan and 1.0% of thyme. All tested concentrations of thyme EO greatly decreased the anthracnose disease of mango fruits in vivo trials. Thyme, at 1.0%, is the most effective treatment, it lowered the incidence and severity of the disease by 70.0 and 72.0%, respectively. Moreover, the anthracnose disease of mango fruits was considerably decreased by all tested concentrations of nano-chitosan. The best treatments are nano-chitosan at 0.75 and 1.0 g/L, which decreased the disease incidence by 70.0 &72.0 % and disease severity by 70.0 and 74.0 % respectively. To investigate their impact on the occurrence of anthracnose rot in mango fruits during a 30-day storage period, single or combined treatments of thyme EO at 1.0 % and nano-chitosan at 0.75 and 1.0 g/L were used. The anthracnose disease of mango fruits was considerably decreased by all tested treatments, according to the results. The combination of thyme and nano-chitosan treatments proved to be the most successful, as they decreased both the incidence by 86.0 & 88.0 % and disease severity by 84.0 and 86.0 % respectively. The proportion of weight loss was decreased by 55.6 and 50.0%, respectively, by the prior treatments. In terms of TSS, the greatest rise was seen when thyme (at1.0%) and nano-chitosan (at 0.75 or 1.0 g/L) were combined. These treatments raised TSS by 8.6 and11.4%, respectively. Sigle
treatments had a moderate impact.