Efficacy of turmeric leaf extract oil and ginger oil in controlling the growth of spoilage microorganisms in tomato

The common spices like turmeric and ginger are part of our regular food preparation and have been shown to possess various compounds which are having biological effects and also prevented spoilage of food by microorganisms. Antifungal and antimicrobial property of Ginger oil and Turmeric leaf extract oil have been widely used for controlling the growth of food spoilage microorganisms. A study was conducted earlier to check the efficacy of different concentrations of these extracts in controlling the growth of Aspergillus and Penicillium under in vitro conditions. In the current study was studied an attempt was made to test the efficacy of Turmeric leaf extract oil and Ginger oil in controlling the growth of spoilage microorganisms in Tomato. Different concentrations of Ginger oil and turmeric leaf extract oil were effective in significantly reducing the infection of Aspergillus in tomatoes (US 618) at all stages of storage (7, 14, 21 and 28 Days after treatment application). Similarly, standard check Bavistin (2 g/L) significantly reduced the infection of Aspergillus in tomatoes. Best control of Aspergillus or lowest disease severity in tomatoes was recorded in tomatoes treated with 100% turmeric leaf extract oil and 100% Ginger oil at different storage times. Different concentrations of Ginger oil and turmeric leaf extract oil were effective in significantly reducing the infection of Penicillium in tomatoes (US 618) at all stages of storage (7, 14, 21 and 28 Days after treatment application). Similarly, standard check Bavistin (2 g/L) significantly reduced the infection of Penicillium in tomatoes. Best control of Penicillium or lowest disease severity in tomatoes was recorded in tomatoes treated with 100% Ginger oil and 100% turmeric leaf extract oil at different storage times. The possibility of using ginger oil or turmeric leaf extract oil in delaying the deterioration of fruits and vegetables caused by spoilage microorganisms can be explored by carrying out scale up studies.