Abstract

CAMPA-SIQUEIROS, Paola et al. Reduction in the incidence of grey mold in table grapes due to the volatile effect of a garlic extract. Rev. mex. fitopatol [online]. 2017, vol.35, n.3, pp.494-508. ISSN 2007-8080.  https://doi.org/10.18781/r.mex.fit.1707-1.

Gray mold in grape clusters caused by Botrytis cinerea, is one of the diseases that most affect the table grape market. To control this disease sulphur dioxide releasing pads (SO2) and systemic fungicides are used, currently in regulatory review. In this work, it was proposed to use an extract of garlic (EHA), allicin, dialyldisulfide (DADS) and dialyltrisulfide (DATS) in volatile form to evaluate the incidence of gray mold on clusters of table grapes of the Flame seedless variety. Treatments were impregnated with cellulose, which allowed the release of the volatile compounds on clusters of grape inoculated with 1x106 spores of B. cinerea/mL. The results showed that the volatile emitted by allicin and DADS had a lower effect than that of EHA and DATS. Those compounds similarly inhibited (P≤0.05) disease development in clusters of grape for 14 days at 4 and 25 °C, showing increased effectiveness at low temperature (4 °C). This is a result of particular relevance in the problematic of this disease that occurs during grape cold storage. The effectiveness of garlic-derived compounds applied in their volatile form opens the possibility to use them as an alternative to the traditional fungicides for controlling post-harvest diseases.

Keywords : Vitis vinifera; Allium sativum; cluster rot disease; sulphur volatile.

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