title: Post-harvest control of gray mold in table grapes using volatile sulfur compounds from Allium sativum.
abstract: BACKGROUND
  This study proposes the use of volatile sulfur compounds derived from garlic (Allium sativum) extracts applied via gas for the control of Botrytis cinerea, which causes post-harvest disease in table grapes. The effects of the volatile compounds emitted by garlic extract and sodium metabisulfite on conidia germination of B. cinerea were evaluated in vitro to assess their effectiveness at controlling grey mold on grapes stored at different temperatures.
  
  
  RESULTS
  Diallyl disulfide, diallyl trisulfide and allicin were identified and quantified in a garlic extract using reversed-phase high-performance liquid chromatography. The volatile compounds emitted by the garlic extract in the form of allicin and diallyl trisulfide inhibited conidia germination of B. cinerea in vitro and significantly reduced the lesion diameters on stored grapes, which were similar to the effects of sodium metabisulfite, while the diallyl disulfide did not have any effect. The sulfhydryl groups of cysteine or reduced glutathione completely reversed the antifungal effect of these compounds.
  
  
  CONCLUSIONS
  The antifungal activity that allicin and diallyl trisulfide, which are the volatile compounds emitted by a garlic extract, exerted on conidia germination of B. cinerea may be considered as an alternative for the control of gray mold in table grapes after harvest.
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. Carr. a la Victoria km 0.6, 83304, Hermosillo, Sonora México.
authors.forename: Azucena
authors.initials: A
authors.lastname: Gándara-Ledezma
authors.forename: Consuelo
authors.initials: C
authors.lastname: Corrales-Maldonado
authors.forename: Marisela
authors.initials: M
authors.lastname: Rivera-Domínguez
authors.forename: Miguel Ángel
authors.initials: MÁ
authors.lastname: Martínez-Téllez
authors.forename: Irasema
authors.initials: I
authors.lastname: Vargas-Arispuro
mesh_terms: D000498:Allyl Compounds / Q000494:pharmacology; D000935:Antifungal Agents / Q000494:pharmacology*; D020171:Botrytis / Q000187:drug effects*; D004220:Disulfides / Q000494:pharmacology; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D005658:Fungi / Q000187:drug effects; D005737:Garlic / Q000737:chemistry*; D006801:Humans; D010935:Plant Diseases / Q000382:microbiology; D010936:Plant Extracts / Q000494:pharmacology*; D013438:Sulfhydryl Compounds / Q000494:pharmacology; D013440:Sulfides / Q000494:pharmacology; D013441:Sulfinic Acids / Q000494:pharmacology; D013457:Sulfur Compounds / Q000494:pharmacology*; D027843:Vitis / Q000382:microbiology*; D055549:Volatile Organic Compounds / Q000494:pharmacology
chemical_list: D000498:Allyl Compounds; D000935:Antifungal Agents; D004220:Disulfides; D010936:Plant Extracts; D013438:Sulfhydryl Compounds; D013440:Sulfides; D013441:Sulfinic Acids; D013457:Sulfur Compounds; D055549:Volatile Organic Compounds; C042577:diallyl trisulfide; C006452:allicin; C028009:diallyl disulfide
keywords: Botrytis cinerea; allicin; diallyl disulfide; diallyl trisulfide; garlic extract