CINNAMON BARK ESSENTIAL OIL COMPOUNDS AND ITS ANTIFUNGAL EFFECTS AGAINST FUNGALROTTING OF FRUITS

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MOOSAVIAN SEYED MOSLEM; Bazgir Eaidi; Moradpuor Aref

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Journal: JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE) Year:2018 | Volume:19 | Issue:4 Page(s): 907-920

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Title

CINNAMON BARK ESSENTIAL OIL COMPOUNDS AND ITS ANTIFUNGAL EFFECTS AGAINST FUNGALROTTING OF FRUITS

Author(s)

MOOSAVIAN SEYED MOSLEM | Bazgir Eaidi | Moradpuor Aref | Issue Writer Certificate

Keywords

ANTI-FUNGALQ2

CINNAMALDEHYDEQ2

CINNAMONQ2

ESSENTIAL OILQ1

MOLDQ1

Abstract

Cinnamon ESSENTIAL OIL has been used for centuries to protect food from microbiological infection and inthe last ten years. CINNAMON ESSENTIAL OIL is also incorporated into food packaging materials asantimicrobial agent. The Main objective of the present study was to determine the antifungal activity ofcinnamon ESSENTIAL OIL against Botrytis cinerea, Aspergillus niger and Penicillium digitatum fungi isolatedfrom grapes, tomato, and orange. CINNAMON ESSENTIAL OIL was extracted by the Clevenger-type apparatusand identification and amount of the ESSENTIAL OIL was performed by using chromatography– massspectroscopy and gas chromatography. Analysis of the total ESSENTIAL OIL content showed thatcinnamaldehyde (89. 51%), cinnamyl acetate (4. 56%), CINNAMALDEHYDE (p-methoxy) (0. 97%) andcubebene (0. 29%) were the major constituents. The minimum inhibitory concentrations of CINNAMON oilagainst B. cinerea, A. niger and P. digitatum were 200 μ l/l and minimum fungicidal concentrations were400 μ l/l for three pathogens. The antifungal activity of CINNAMON oil against A. niger and B. cinerea wasstronger than that against P. digitatum in MIC concentration and the activity was improved withincreasing its concentration. In vivo study, the fungi in the vicinity of concentration 600 μ l/l of CINNAMONessential oil grown in fruits, 11. 53% for strawbery, 7. 30% for tomato and 10. 10% for orange. Theseresults revealed that CINNAMON ESSENTIAL OIL has a good potential to be as a natural antifungal agent forcontrol postharvest fruit and vegetables disease.

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APA: Copy

MOOSAVIAN, SEYED MOSLEM, Bazgir, Eaidi, & Moradpuor, Aref. (2018). CINNAMON BARK ESSENTIAL OIL COMPOUNDS AND ITS ANTIFUNGAL EFFECTS AGAINST FUNGALROTTING OF FRUITS. JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE), 19(4 ), 907-920. SID. https://sid.ir/paper/209584/en

Vancouver: Copy

MOOSAVIAN SEYED MOSLEM, Bazgir Eaidi, Moradpuor Aref. CINNAMON BARK ESSENTIAL OIL COMPOUNDS AND ITS ANTIFUNGAL EFFECTS AGAINST FUNGALROTTING OF FRUITS. JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE)[Internet]. 2018;19(4 ):907-920. Available from: https://sid.ir/paper/209584/en

IEEE: Copy

SEYED MOSLEM MOOSAVIAN, Eaidi Bazgir, and Aref Moradpuor, “CINNAMON BARK ESSENTIAL OIL COMPOUNDS AND ITS ANTIFUNGAL EFFECTS AGAINST FUNGALROTTING OF FRUITS,” JOURNAL OF CROPS IMPROVEMENT (JOURNAL OF AGRICULTURE), vol. 19, no. 4 , pp. 907–920, 2018, [Online]. Available: https://sid.ir/paper/209584/en

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