Impact of cinnamon oil-enrichment on microbial spoilage of fresh produce
Nikos G. Tzortzakis
Innovative Food Science & Emerging Technologies, Volume 10, Issue 1, January 2009, Pages 97-102
2009
บทคัดย่อ
Cinnamon(Cinnamomum zeylanicum L.) oil (ranging between 25 and 500 ppm) was tested for antifungal activity against Colletotrichumcoccodes, Botrytiscinerea, Cladosporiumherbarum, Rhizopus stolonifer and Aspergillus nigerin vitro. Oil-enrichment resulted in significant (P< 0.05) reduction on subsequent colony development for the examined pathogens. Fungal spore production inhibited up to 63% at 25 ppm of cinnamon oil concentration when compared with equivalent plates stored in ambient air. In the highest oil concentration (500 ppm) employed, fungal sporulation (except for B. cinerea) was completely retarded. In vitro, cinnamon oil reduced spore germination and germ tube length in C. coccodes, B. cinerea, C. herbarum and R. stolonifer with the effects were dependent on oil concentration. However, cinnamon oil (up to 100 ppm) accelerated spore germination for A. niger. Wound-inoculated pepper fruit accelerated B. cinerea and C. coccodes development following 3 days vapour exposure to cinnamon, and this effect was not persisted for longer exposure but no differences observed for tomatofruit. Pre-exposing tomatofruit to 500 ppm cinnamon vapours for 3 days, and then inoculated with fungi, reduced B. cinerea and C. coccodes lesion development. At the present, trials is currently focussing on the mechanisms underlying the impacts of essential oil volatiles on disease development with a major contribution to limiting the spread of the pathogen by lowering the spore load in the storage/transit atmospheres as well as the use of essential oil as an alternative food preservative.