Evaluation of Cinnamon Essential Oil as a Preservative Agent in the Postharvest Stage of Strawberries (Fragaria Sp.)

Abstract

Abstract This study proposes the use of cinnamon as an antimicrobial agent with the presence of cinnamic aldehyde, which has antibacterial and antifungal activity and inhibits the production of mycotoxins. Initially, microorganisms were isolated in damaged post-harvest strawberries, isolating colonies of Botritys sp. as the main causal agent of the deterioration of these fruits. The anti-fungal ability of the cinnamon essential oil (Cinnamomum zeynalicum) was evaluated `in vitro' on the development of the isolated fungus, and `in vivo' on fresh fruit at different storage temperatures, times and concentrations of AE. The results obtained showed that the most effective treatments `in vivo' were 250 and 500 ppm of cinnamon essential oil. On-site analyses showed fruit stability in terms of color, texture, flavor, smell, pH and acidity, especially when there is a concentration of 500 ppm of cinnamon essential oil combined with the storage of the fruit at refrigeration temperature (5°C), this being the most effective treatment to reduce fungal rot and loss of fruit quality.

Keywords

• cinnamon essential oil, postharvest, strawberry, antifungal activity, preservative.