Gray mold, caused by Botrytis cinerea, affects strawberry crops (Fragaria x ananassa) and can cause major losses. Managing the disease with fungicides can harm health and the environment and can lead to the selection of pathogens resistant to their active ingredients. The use of essential oils (EOs) represents an alternative control method due to their richness in antimicrobial compounds, such as rosemary EO (Rosmarinus officinalis). However, the high volatility of several components of these oils makes commercial use difficult, and nanoencapsulation presents a technology to increase stability. In the present study, three formulations containing rosemary EO—nanoemulsion (NE), nanostructured lipid carrier (NLC), and nanocapsules with chitosan (NC)—were evaluated on strawberry fruits and against the fungus. The nanoformulations retained their characteristics (mean values: size 142 nm; polydispersity index 0.131; pH 4.99; zeta potential -20.2 mV for NE and NLC, and 19.1 mV for NC) when stored at 40 °C for 60 days. All nanoformulations had a direct effect on spore germination and mycelial growth of B. cinerea, possibly due to damage caused to the cell wall and plasma membrane, and changes in the pathogen's oxidative balance. NE containing 2 % EO, when applied by immersion, reduced the incidence and severity of the disease by around 40 % and 70 %, respectively, 6 days after treatment. The fruits treated with this formulation maintained their physicochemical characteristics for longer. Thus, the use of rosemary oil from NE can be an option for managing gray mold and increasing the shelf life of the fruits.

中文翻译：

---

含有迷迭香油的纳米制剂用于控制草莓灰霉病


灰霉病由灰葡萄孢 (Botrytis cinerea) 引起，影响草莓作物（Fragaria x ananassa）并造成重大损失。使用杀菌剂控制疾病会损害健康和环境，并可能导致选择对其活性成分具有抗药性的病原体。使用精油 (EO) 是一种替代控制方法，因为它们富含抗菌化合物，例如迷迭香 EO（Rosmarinus officinalis）。然而，这些油中多种成分的高挥发性使得商业用途变得困难，而纳米封装提供了一种提高稳定性的技术。在本研究中，我们对三种含有迷迭香 EO 的配方——纳米乳剂 (NE)、纳米结构脂质载体 (NLC) 和壳聚糖纳米胶囊 (NC)——进行了草莓果实和真菌的评估。在 40 °C 下储存 60 天时，纳米制剂保留了其特性（平均值：尺寸 142 nm；多分散指数 0.131；pH 4.99；NE 和 NLC 的 zeta 电位为 -20.2 mV，NC 为 19.1 mV）。所有纳米制剂对灰霉病菌的孢子萌发和菌丝体生长都有直接影响，这可能是由于细胞壁和质膜受损以及病原体氧化平衡的变化所致。含有 2% EO 的 NE，当通过浸泡施用时，在治疗 6 天后，疾病的发生率和严重程度分别降低了约 40% 和 70%。用这种配方处理的水果可以更长时间地保持其理化特性。因此，使用 NE 迷迭香油可以成为控制灰霉病和延长水果保质期的一种选择。