科研之友
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摘要
The aim of this work was to develop an active sachet incorporated with 20% of cinnamon essential oil (EO), to evaluate the antifungal effect of the developed sachet and to determinate the release percentage of the cinnamon EO during the storage period of the fruit. Active sachets were incorporated with 20% (m/m) of EO in the polymeric resin and put in sacks of nonwoven fabric. Hawaiian papaya fruits in 1/4 ripe maturation stage were sanitized with sodium dichloroisocyanurate solution for 10 min and packaged in paper bags containing in its interior the active sachet. Paper bags containing just papaya fruits in the interior were used as controls treatment. The packaged papayas were put in cardboard box and stored at room temperature for 12 days. The growth of filamentous fungi was analyzed at 0, 3, 6, 9 and 12 days of storage. Parallel to this, paper bags containing a sachet incorporated with active cinnamon EO was put inside of PE/NYLON plastic bags and the active compound released (cinnamaldehyde) in the free space was quantified in GC-MS, at the same period of time. The treatment with 20% of cinnamon EO presented values significantly smaller for the growths of filamentous fungi compared with the control treatment on the 6th and in the 9th day, whereas on the 12th day the growth of the microorganisms was the same in the control and with 20% cinnamon EO treatments. The cinnamaldehyde release was lineal and gradual during the storage. Therefore, the active sachet incorporated with cinnamon EO has potential use in the fruit conservation area, since its gradual release allows the control of filamentous fungi growth in the surface of Hawaiian papaya.
- 出版日期2011
