Abstract: This study was intended to isolate, purify, and identify the pathogens that can cause etiolation and browning in fresh-cut broccoli during storage and to screen plant essential oils for their effectiveness in controlling these pathogenic isolates. A pathogenic fungal strain (AB01) was obtained. According to the phylogenetic tree constructed based on the internal transcribed spacer (ITS) region in it, AB01 was identified as Alternaria alternata. The inhibitory effects of six plant essential oils including cinnamon, fennel, bovine, clove, thyme and citronella oils against AB01 were tested both in vitro and in vivo in order to select the optimum oil species and concentration. The results showed that cinnamon essential oil possessed the best antimicrobial effect with a minimum inhibitory concentration (MIC) of 0.05 μL/mL and minimum fungicidal concentration (MFC) of 0.15 μL/mL, followed by fennel and oregano oils. Cinnamon essential oil at 0.15 μL/mL could effectively reduce both etiolation and browning in fresh-cut broccoli.

Key words: Alternaria alternata, fresh-cut broccoli, essential oils, antimicrobial effect