Abstract
White mold, caused by Sclerotinia sclerotiorum (Lib.) de Bary, is the most globally significant disease of Jerusalem Artichoke (JA) causing considerable losses during storage periods. The aim of this study was to evaluate the use of a natural essential oil for control of white mold disease, sprouting suppression and quality maintaining of JA tubers under storage periods. In vitro fungitoxicity was investigated using two natural essential oils; clove and sweet wormwood at concentrations of (2, 3, 4 and 5%). Clove oil at 2% inhibited completely the fungal growth of S. sclerotiorum. Chemical composition of clove essential oil was studied using GLC-MS analysis and resulted in identification of 12 compounds. The major components were eugenol and eugenol acetate (81.6 and 9%, respectively). Along 120 day of storage, treatment of JA tubers with clove oil led to a significant decrease in the disease severity, sprouting percentage and weight loss. On the other hand, this treatment enhanced the dry matter and contents of carbohydrates, protein, inulin and total phenols as well as the activity of peroxidase and polyphenol oxidase enzymes of JA tuber compared with the untreated-infected tubers. Based on the obtained results, use of clove oil and peat moss when storing JA tubers at room temperature can be recommended due to its eco-safety and saving of the cooling energy.