Antifungal activity of orange and lime oils.

erpene containing and terpeneless orange oil and lime oil were used at concn. of 50 to 750 mg% to study their inhibitory effect on Aspergillus sp., Rhizopus sp. and Fusarium sp. isolated from vegetables. Terpenyl formate, terpenyl acetate and limonine oxide were also used at concn. of 50-400 mg% on these fungal cultures. Terpene fraction of orange oil at 250 mg%, non-terpene fraction of lime oil at 200 mg%, terpenyl formate and limonine oxide at 300 mg% concn. were inhibitory to the spores of all 3 fungi. Terpenyl acetate at 300 mg% level was inhibitory to Rhizopus and Fusarium but had little effect on Aspergillus.