Antifungal activities of cinnamon oil against Rhizopus nigricans, Aspergillus flavus and Penicillium expansum in vitro and in vivo fruit test

作者：Xing, Yage; Li, Xihong^*; Xu, Qinglian; Yun, Juan; Lu, Yaqing

来源：International Journal of Food Science and Technology, 2010, 45(9): 1837-1842.

DOI：10.1111/j.1365-2621.2010.02342.x

• Antifungal activity
• antimicrobial agents
• essential oils
• food spoilage

P>The postharvest pathogens such as R. nigricans, A. flavas and P. expansum are the causal agents of jujube or orange fruit, therefore, in vitro and in vivo antifungal activities of cinnamon oil to inactivate these fungi were investigated. Cinnamaldehyde is the main constituent of cinnamon oil. The minimum inhibitory concentrations of cinnamon oil against Rhizopus nigricans, Aspergillus flavus and Penicillium expansum were 0.64% (v/v), 0.16% (v/v) and 0.16% (v/v), respectively. The antifungal activity of cinnamon oil against A. flavus and P. expansum was stronger than that against R. nigricans and the activity was improved with increasing its concentration. In an in vivo study, cinnamon oil with concentrations of 2.0% (v/v) and 3.0% (v/v) showed complete control the growth of fungi in wound-inoculated Lingwu Long Jujube and Sand Sugar Orange fruits. These results revealed that cinnamon oil has a good potential to be as a natural antifungal agent for fruit applications.

• 出版日期2010-9
• 单位天津科技大学