Sustainable Approach to Prevent Food Losses Caused by Botrytis cinerea and Leuconostoc mesenteroides Using Plant Essential Oils and by Xanthomonas campestris Using Plant Extracts

Amity Institute of Biotechnology, Amity University Uttar Pradesh, Noida, UP, India - 201303

^* Corresponding author: smehta1@amity.edu

Abstract

Synthetic additives used in agriculture and the food sector are unsafe and cause detrimental effects on the environment and human health. Natural products such as essential oils (EOs) and plant extracts are eco-friendly, safe, and have notable antimicrobial properties. EOs, being naturally derived, are known to have very few side effects. The antimicrobial properties of EOs like thyme, lemongrass, clove, tea tree, and eucalyptus have made them a major component across industries, especially in agriculture and food preservation. Similarly, plant extracts rich in bioactive compounds, including flavonoids, alkaloids, tannins, and phenolics, these substances are gaining attention for their potential health benefits and antimicrobial properties. In the present study, various essential oils are assessed for their antimicrobial effects on Botrytis cinerea, Leuconostoc mesenteroides, and plant extracts on Xanthomonas campestris. Botrytis causes grey mold disease in plants like grapes and lettuce, Leuconostoc mesenteroides contributes to wetwood disease in trees and food spoilage, and the bacterium Xanthomonas campestris is responsible for causing black rot, a destructive disease that affects cruciferous globally. The antifungal and antibacterial properties, as well as the modes of action of these natural agents, have been evaluated using different microbiological assays such as well diffusion, disk diffusion, direct contact, and spore germination methods. A qualitative and quantitative analysis of the most potent EOs and plant extracts is presented, highlighting their potential as sustainable alternatives to synthetic preservatives.