Preservative agents are often required to reduce microbiological decay of foods for long term storage. In this study, the antimicrobial activities of cinnamon and clove oils were investigated. Results showed that cinnamaldehyde (approximately 76.4% v/v) and eugenol (approximately 83.0%) were the main constituents of cinnamon and clove oils, respectively. In an in vitro experiment, the minimum inhibitory concentration (MIC) of cinnamon oil against R. nigricans, A. flavus and P. expansum was 6.8, 1.7 and 1.7 �L/mL, respectively. On the other hand, the MIC of clove oil against A. flavus, P. citrinum and R. nigricans was 25, 25 and 50�L/mL respectively. In an in vivo study, cinnamon and clove oils at concentrations of 34 �L/mL showed a complete control of all three fungi in wound-inoculated jujube fruit. These results revealed that cinnamon and clove oils have a potential to be used as natural antifungal agents for fruit preservation.

Antifungal activity of cinnamon oil and clove oil in vitro and in vivo fruit tests

244th National Meeting (2012)

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