Effects of Cinnamaldehyde on Inhibiting Postharvest Gray Mold and Maintaining the Quality of Tomato Fruits

doi:10.7506/spkx1002-6630-201414048

Abstract

Abstract:

In order to study the inhibitory effect of cinnamaldehyde on postharvest gray mold and its effect on quality
maintenance of tomato fruits, the inhibitory effect of the antimicrobial compound on spore germination and mycelial growth
of Botrytis cinerea cultured under detached conditions was investigated as well as the suppressive effect on the development
of blue gray lesions by artificial inoculation and the effect on the quality of naturally infected fruits. The results showed
that cinnamaldehyde treatment was significantly effectives against spore germination and mycelial growth of Botrytis
cinerea. The EC50 was 95.6 μg/mL in growth inhibition assays, and the spore germination was completely inhibited by 60 μg/mL
cinnamaldehyde. Cinnamaldehyde treatment also suppressed the development of postharvest blue gray lesions in tomato fruits and
4 000 μg/mL was the most effective concentration. The fruits maintained lower weight loss and higher hardness, total soluble solids
(TSS), titratable acid (TA) and ascorbic acid content at this concentration. This study indicates that cinnamaldehyde treatment at
4 000 μg/mL can effectively control postharvest gray mold and prolong the shelf life of tomato fruits.

Key words: cinnamaldehyde, tomato, grey mold, physiological quality

CLC Number:

S641.2

ZHANG Na-na1,2, ZHANG Hui1, MA Li1, TANG Jian2, QIAO Yong-jin1,*. Effects of Cinnamaldehyde on Inhibiting Postharvest Gray Mold and Maintaining the Quality of Tomato Fruits[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414048.

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Effects of Cinnamaldehyde on Inhibiting Postharvest Gray Mold and Maintaining the Quality of Tomato Fruits

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