Effects of tea tree oil fumigation on disease and quality of postharvest strawberry fruits

In order to investigate the effects of tea tree oil on the preservation of strawberry fruits, strawberries inoculated with Botrytis cinerea or Rhizopus stolonifer spores were fumigated by tea tree oil with different concentration and time, and then stored at 20℃ to observe the decay development. In vitro experiment, it was investigated on the inhibition of spore germination and mycelia growth of both pathogens by fumigation treatment, and also the effects of tea tree oil treatment on the change of quality during storage. The results showed that tea tree oil fumigation treatment reduced the decay incidence and lesion diameter of gray mold or mildew root, inhibited the spores germination and hyphae growth of pathogens. It also reduced the weight loss and maintained higher hardness, soluble solid and titratable acid content of strawberry fruits. Therefore, tea tree oil fumigation treatment for fresh strawberries is feasible, and the treatment at 2?000 mg/L with 3 h treatment time can prolong the shelf life of fresh fruits.