In Vitro Efficacy of Plant Volatiles for Inhibiting the Growth of Fruit and Vegetable Decay Microorganisms

Abstract

The effects of acetaldehyde, benzaldehyde, cinnamaldehyde, ethanol, benzyl alcohol, nerolidol, 2-nonanone, beta-ionone, and ethyl formate vapors on the growth of Rhizopus stolonifer, Penicillium digitatum, Colletotrichum musae, Erwinia carotovora, and Pseudomonas aeruginosa on agar medium were evaluated. The aldehydes were found to be the strongest growth inhibitors and the most lethal to the fungal spores and mycelia and bacterial cells. The average minimum inhibitory concentrations (MICs) of aldehydes that were germicidal to decay microorganisms were 0.28, 0.49, and 0.88 mmol per Petri dish, for cinnamaldehyde, benzaldehyde, and acetaldehyde, respectively. Ethanol also inhibited growth completely, but the MIC, which was 14.6 mmol per Petri dish, was significantly higher than those of the aldehydes. Ethanol can be considered germistatic because the alcohol does not inhibit germination of spores completely; it completely controlled only mycelial growth. The ketones tended to be effective only on P. digitatum and C. musae, whereas ethyl formate was not effective except on P. digitatum. The concentration of a volatile compound in the headspace of the Petri dish and its diffusion into the medium largely determined its efficacy against decay microorganisms.

Antimicrobial effectiveness of spices: an approach for use in food conservation systems

“…Plant products with antimicrobial properties notably have obtained emphasis for a possible application in food production in order to prevent bacterial and fungal growth (Lanciotti et al, 2004). Plant products are characterized for a wide range of volatile compounds, some of which are important flavor quality factors (Utama et al, 2002). Moreover, plant volatiles have been generally recognized as safe (GRAS) (Newberne et al, 2000).…”

The Influence of Trichoderma on the Phytosanitary Status of Soil and Yield of Red Beets (Beta vulgaris L. subsp. vulgaris)

“…During the decomposition of plant debris in the composts many different substances exhibiting strong biological properties may have been released, such as phenols, aldehydes, alcohols, essential oils, terpenes, or acids with an inhibitory effect on soil microorganisms [32]. According to Steinka and Kukułowicz [33], caffeic acid is an example of a substance with antimicrobial properties that can be found in tomato tissues.…”

Environmental Friendly Sanitation to Improve Quality and Microbial Safety of Fresh-Cut Vegetables

“…Plants and plant products can represent a source of natural alternatives to improve the shelf-life and the safety of food. In fact, they are characterised by a wide range of volatile compounds, some of which are important flavour quality factors (Patrignani et al, 2008;Utama et al, 2002). A key role in the defence systems of fresh produce against decay microorganisms has been attributed to the presence of some of these volatile compounds (Patrignani et al, 2008).…”