SYNERGISTIC EFFECT OF CHITOSAN WITH SELECTED PLANT ESSENTIAL OIL TO INHIBIT THE Aspergillus niger DEVELOPMENT IN APRICOT (Prunus armeniaca L.)

This study assessed the effectiveness of chitosan (CHI) and selected plant essential oil (EO) alone and in combination to control the mycelial growth of Aspergillus niger identified as a potential causing agent of black rot (BR) in Apricot (Prunus armeniaca L.). The efficacy of chitosan (CHI) (6, 9 and 12 mg/ mL) and moringa essential oil (MEO) at 0.9, 1.2 and 1.5 mg/ml concentrations were evaluated. Results revealed that mixtures of CHI (12 mg/mL) and MEO (1.5 mg/ml) strongly inhibited mycelial growth (98.7%) and showed synergistic inhibitory effect on the tested A. niger under lab condition. The coating application of CHI (12 mg/mL) and MEO (1.5 mg/ml) mixtures that presented synergistic interactions decreased the decay percentage (DP) and weight loss (%) of apricot cv. Skardu which artificially inoculated with A.niger inoculum over 6 days of storage at room temperature (25ºC) in different packaging boxes. It is concluded that coating application with mixtures of CHI and MEO is an effective management strategy for controlling the post-harvest development of black rot in apricot.