Assessment of Thymus vulgaris L. essential oil as a safe botanical preservative against post harvest fungal infestation of food commodities

By Ashok Kumar, Ravindra Shukla, Priyanka Singh, C. Prasad, N. Dubey. 2008

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Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape (2010, background): “In the few years, there has been target interest in biologically active compounds isolated from plant species for elimination of different fungi on the plants and food products, because they are safe substances for human and environment (Romanazzi et al. 2007; Kumar et al. 2008).”
The control of Aspergillus flavus with Cinnamomum jensenianum Hand.-Mazz essential oil and its potential use as a food preservative (2012, background): “Some studies have shown that there is a direct correlation between fungal growth and AFB1 production (Kumar, Shukla, Singh, & Dubey, 2010; Kumar et al., 2008).”
Phytochemical biopesticides: some recent developments (2017, background): “Besides providing preservative action against post harvest fungal infestation of food commodities, thyme oil also inhibited aflatoxin production and retarded growth of A. parasiticus and A. flavus (Razzaghi- Abyaneh et al. 2009; Kumar et al. 2008).”
Ecology of Aspergillus flavus, regulation of aflatoxin production, and management strategies to reduce aflatoxin contamination of corn (2009, background): “Use of natural oils from thyme (Kumar et al., 2008), lemongrass (Bankole and Joda, 2004), and other herbs has also been studied and shown to repress aflatoxin in certain crops in Asia.”