The effect of savory oil on green mold disease of edible mushrooms (Agaricus bisporus) and increasing its yield and some quality characteristics

Document Type : Research Paper

Authors

1 Department of Research and Development, Razh Fadak Mehrshahr Company, Karaj, Iran

2 Department of Plant Protection, Faculty of Agriculture, University College of Agriculture & Natural Resources, University of Tehran, Tehran, Iran

3 Department of Research and Development, Middle East Fruit Science Company, Karaj, Iran

4 Faculty of Agricultureو Tarbiat Modares University, Tehran, Iran.

5 Faculty of Agricultureو Tarbiat Modares University, Tehran, Iran

6 Department of Food Sciences and Engineering, Science and Research Branch, Islamic Azad University, Iran

10.22059/ijpps.2026.410315.1007112

Abstract

The button mushroom (Agaricus bisporus) is regarded as one of the most important protein-rich agricultural products and serves as a valuable source of essential amino acids, vitamins, and minerals. One of the major challenges in mushroom cultivation is the occurrence of green mold, which can cause substantial economic losses. Continuous application of chemical fungicides not only contributes to environmental contamination and poses risks to human health, but also leads to the development of resistance in pathogenic strains, thereby complicating disease management. In this study, the antifungal activity of savory oil, produced by the Danesh-Miveh Company, was evaluated against green mold of button mushroom under both laboratory and cultivation-room conditions. In addition, the effects of this compound on mushroom growth parameters, including yield, weight loss percentage, and firmness, were assessed. The results indicated that the concentration of 2000 ppm of savory oil exhibited the highest inhibitory effect on mold growth. The MIC and MFC values for this compound were determined to be 2000 ppm, while the EC₅₀ value was 1000 ppm. Moreover, bactericidal activity against Bacillus velezensis UTB96 was also observed at 2000 ppm. According to the findings, this compound did not exert any negative impact on mushroom performance. Therefore, savory oil can be considered an effective biological alternative to chemical pesticides for controlling green mold in mushroom cultivation, while also helping prevent environmental hazards and risks associated with human health.

Keywords

Extended Abstract

Introduction

  The button mushroom (Agaricus bisporus) is one of the most widely cultivated edible mushrooms worldwide and represents an important source of high-quality proteins, vitamins, and minerals. However, its commercial production is severely threatened by green mold disease, primarily caused by Trichoderma spp., which can lead to significant yield losses. The extensive use of chemical fungicides for disease control has raised serious concerns regarding environmental contamination, human health risks, and the emergence of resistant pathogen strains. Therefore, there is an increasing demand for safe, eco-friendly, and effective alternatives. Plant essential oils, particularly savory oil, have attracted attention due to their strong antimicrobial and antifungal properties. The present study aimed to evaluate the effectiveness of savory oil in controlling green mold disease of button mushroom and to investigate its effects on yield and selected quality characteristics under laboratory and cultivation-room conditions.

 

Materials and Methods

    The antifungal activity of savory oil was evaluated against the causal agent of green mold using a plate assay method on potato dextrose agar (PDA). Different concentrations of savory oil (500, 700, 1000, 2000, and 3000 ppm) were incorporated into the culture medium, and mycelial growth inhibition was recorded. Minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC), and EC₅₀ values were determined. In cultivation-room experiments, the effects of savory oil treatments on mushroom yield, weight loss percentage, and firmness were assessed using a completely randomized design with multiple treatments and replications. In addition, the antibacterial activity of savory oil against Bacillus velezensis UTB96 was evaluated.

 

Results

The results demonstrated that savory oil exhibited strong antifungal activity against the green mold pathogen. The highest inhibitory effect on mycelial growth was observed at a concentration of 2000 ppm. The MIC and MFC values were both determined to be 2000 ppm, while the EC₅₀ value was estimated at 1000 ppm. Moreover, savory oil showed bactericidal activity against Bacillus velezensis UTB96 at 2000 ppm. Cultivation-room experiments indicated that application of savory oil did not negatively affect mushroom yield, weight loss, or firmness, confirming its compatibility with mushroom production.

 

Discussion

The strong antifungal performance of savory oil can be attributed to its bioactive compounds, particularly phenolic terpenoids, which are known to disrupt fungal cell membranes and interfere with essential metabolic pathways. The results obtained in this study are consistent with previous reports highlighting the antifungal potential of Satureja hortensis essential oil against various plant pathogenic fungi. Importantly, the absence of adverse effects on mushroom growth and quality parameters suggests that savory oil can be safely applied in commercial mushroom cultivation systems.

 

Conclusion

Overall, savory oil proved to be an effective and environmentally friendly alternative to chemical fungicides for controlling green mold disease in button mushroom cultivation. Its strong antifungal activity, combined with the lack of negative effects on yield and quality characteristics, highlights its potential for sustainable disease management in the mushroom industry. The use of savory oil could contribute to reducing chemical inputs, minimizing environmental risks, and improving food safety.

Author contribution

All authors contributed equally to the conceptualization of the article and writing of the original and subsequent drafts.

Data availability

The data will be made available on request.

Acknowledgement

This research was financially supported by the UniversityCollege of Agriculture and Natural Resources, University of Tehran. We thank University of Theran for providing research facility and support.

Conflict of interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

References

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Iranian Journal of Plant Protection Science
Volume 56, Issue 2
December 2025
Pages 363-379

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History

  • Receive Date: 22 December 2025
  • Revise Date: 28 December 2026
  • Accept Date: 30 December 2025

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