Antifungal effect of the edible coating added with cinnamon essential oil (Cinnamomum verum) on the shelf life of strawberries (Fragaria × ananassa)

Resumen

Objective: to develop an edible coating with cinnamon essential oil (CEO) to prolong the useful life of strawberries.

Design/ Methodology/ Approach: We obtained CEO by the distillation method with water and steam, determining the minimum inhibitory concentration through an in vitro test with the agar diffusion technique. Also, we determined antifungal activity in vivo.

Results: CEO, obtained by the distillation method with water and steam, showed yields of 1.2±0.3% per extraction cycle. In turn, the in vitro test on the minimum inhibitory concentration that CEO presented against the fungus Rizhopus stolonifer using the agar dilution technique showed that its growth was completely inhibited at a concentration of 500 ppm. However, the antifungal activity in vivo was less effective due to the complex host-antifungal-pathogen system added to the temperature factor. The study at room temperature (27°C) showed growth of the fungus Rizhopus stolonifer on the strawberries with the coating at 100 and 300 ppm on day 3 of treatment. On the contrary, at refrigeration temperature (8°C), the strawberries coated with the different concentrations of CEO remained in good condition for a longer time, as proved by visual appearance without loss of color which is the appearance of freshness, added to a visually attractive shine.

Limitations/ Implications of the study: using cinnamon essential oil (CEO) as an antifungal agent in edible coatings could provide an effective and natural alternative for strawberry preservation. This would potentially impact post-harvest practices. To implement CEO applications, combined with refrigeration, can help to reduce fungal growth and to extend the shelf life of strawberries.

Findings/ Conclusions: a synergy of temperature and CEO concentrations should be used to slow the growth of Rizhopus stolonifera, to prolong the life time of strawberries, maintaining their appearance without loss of color, which is the appearance of freshness, adding a visually attractive shine.