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Effect of volatile and aromatic compounds on the growth of fungi in decay of garlic cloves

Sujata Suman*
University Department of Botany, B.N.M.University, Madhepura, Bihar, India
Received : 7th February, 2020 ; Revised : 23th February, 2020

Abstract : Garlic is one of the most important cultivated herb used as spices and medicine. During storage it is damaged by some pathogenic fungi to protect garlic from these pathogenic fungi, some volatile aromatic compounds are in use. To assess the inhibitory effect of three volatile aromatic compounds Camphor, Menthol and Thymol against pathogenic fungi during storage of garlic bulb present work was performed. It was observed that the inhibitory effect of Thymol is greatest against pathogenic fungi followed by Menthol and Camphor.

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