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Abstract
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Abstract Background Gray mold, attributed to Botrytis cinerea, poses a substantial threat to food security in fruit-growing regions impacted by global climate change. Addressing this disease requires the utilization of either resilient plant varieties or advanced technological interventions. In this study, the research focused on examining the volatile organic compounds (VOCs) emitted by synthetic essential oils, namely thymol, eugenol, 1,8-cineol, and their combination, as potential biological fumigants against B. cinerea on Golden Delicious apples. Results In this study, a total of 53 compounds were identifed and categorized into six distinct classes, which included (1) terpenes, (2) esters, (3) C6 compounds, (4) alcohols, (5) acids, and (6) aldehydes. The results we obtained revealed signifcant variations in the volatile compounds present in apples after harvest when treated with diferent essential oils to combat B. cinerea. Among the VOCs found in the fruits, the most abundant ones were pentanal, nerol, and ethyl octanoate. The essential oil combination of thymol, eugenol, and 1,8-cineol (Thy+Eug+Fun) had the most signifcant impact on the volatile compound content in the fruits. Conversely, both B. cinerea and the essential oils were observed to increase the volatile organic compound content in the fruits after harvest. Conclusion The fndings from this study underscore the signifcance of essential oils as efective biological fumigants for countering Botrytis cinerea on apples. Furthermore, the study suggests that these essential oils have the potential to infuence the composition of volatile organic compounds in postharvest apples. This research ofers valuable insights into the intricate interplay between volatile organic compounds and essential oils in apples, emphasizing the critical role of essential oils in preserving fruit quality during the post-harvest period.
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