The Effect of Pre-Harvest Treatments with Tanacetum vulgare L. and Satureja montana L. Essential Oils (EOs) on the Yield and Chemical Composition of Aronia melanocarpa (Michx.) Elliot Fruit

Edyta Górska-Drabik, Katarzyna Golan (), Izabela Kot, Katarzyna Kmieć, Monika Poniewozik, Katarzyna Dzida and Andrzej Bochniak
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Edyta Górska-Drabik: Department of Plant Protection, University of Life Sciences in Lublin, 7 Leszczyńskiego Street, 20-069 Lublin, Poland
Katarzyna Golan: Department of Plant Protection, University of Life Sciences in Lublin, 7 Leszczyńskiego Street, 20-069 Lublin, Poland
Izabela Kot: Department of Plant Protection, University of Life Sciences in Lublin, 7 Leszczyńskiego Street, 20-069 Lublin, Poland
Katarzyna Kmieć: Department of Plant Protection, University of Life Sciences in Lublin, 7 Leszczyńskiego Street, 20-069 Lublin, Poland
Monika Poniewozik: Department of Plant Protection, University of Life Sciences in Lublin, 7 Leszczyńskiego Street, 20-069 Lublin, Poland
Katarzyna Dzida: Institute of Horticulture Production, Subdepartment of Plant Nutrition, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland
Andrzej Bochniak: Department of Applied Mathematics and Computer Science, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland

Agriculture, 2023, vol. 14, issue 1, 1-20

Abstract: Tanacetum vulgare and Satureja montana essential oils (EOs) on Aronia melanocarpa before the flowering period were used against Acrobasis advenella . We hypothesised that the use of the aforementioned EOs (1.5%, 3% and 4.5%) would simultaneously improve yield and fruit quality. The profile of the EO constituents was determined by GC-MS analysis. Thujone (66.62%) was identified as the most abundant component in tansy EO, while thymol (40.04%) was dominant in savory EO. The mean weight of 100 berries ranged from 82.40 g to 88.00 g. A loss in fruit weight was recorded after the addition of 4.5% S. montana EO. A. melanocarpa shrubs treated with 4.5% tansy EO showed the highest content of phenols (848.03 mg per 100 g FW), along with high levels of anthocyanins (310.19 mg/100 g), tannins (1884 mg/100 g) and chlorogenic acid (187.38 mg/100 g) but exerted negative effects on the mineral fruit content (Mg, K). T. vulgare oil, particularly at higher concentrations, has shown promise for increasing the content of valuable compounds with strong antioxidant properties. The application of S. montana EOs positively affected minerals and chlorogenic acid content. However, their phytotoxic effects on A. melanocarpa preclude them from further use, even at low concentrations.

Keywords: essential oils; phenols; anthocyanins; chlorogenic acid; mineral contents; vitamin C (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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