Evaluación “in vitro” de la Actividad Antifungica del Aceite Esencial de Canela (Cinnamomum zeynalicum) Sobre Botrytis sp Aislado de Mora de Castilla (Rubus glaucus)

María Verónica González Cabrera, Vinicio Paredes Peralta, Fredy Erazo Rodríguez, Tatiana Sánchez Herrera

Abstract


Cinnamon is one of the most studied natural agents with antimicrobial powers in recent years whose main component is the cinnamic aldehyde that has antibacterial, antifungal activity and inhibits the production of mycotoxins. For this reason, this research uses Cinnamon essential oil (Cinnamomum zeynalicum) as a potential bioconservative against the microorganisms that cause castor mulberry rot. For this, Botritys sp was isolated, as the main microbiological factor causing the deterioration in arrears of Castilla, after which an in vitro procedure was carried out in Papa Dextrose Agar (PDA) culture medium in a completely randomized design, with different Concentrations of essential oil of cinnamon in which it was demonstrated that the treatments with greater antifungal activity were at concentrations of 250 and 500 ppm. Finally, the antifungal activity of the cinnamon essential oil in situ was evaluated on fresh fruit at different concentrations, time and temperature, through the analysis of color, texture, taste, smell, pH, acidity and count of fungi and yeasts. The in situ experiments showed that the essential oil of cinnamon at 500 ppm combined with the storage of the fruit at refrigeration temperature (5ºC) was the most effective treatment to reduce the deterioration and loss of the quality of the fruits.


La canela es uno de los agentes naturales con poderes antimicrobianos más estudiados en los últimos años cuyo principal componente es el aldehído cinámico que posee actividad antibacterial, antifungica e inhibe la producción de micotoxinas. Por tal motivo esta investigación utiliza aceite esencial de Canela (Cinnamomum zeynalicum) como un potencial bioconservador frente a los microorganismos causantes de la pudrición de mora de castilla. Para ello se aisló al Botritys sp, como el principal factor microbiológico causante del deterioro en mora de castilla, luego de lo cual se realizó un procedimiento in vitro en medio de cultivo Papa Dextrosa Agar (PDA) en un diseño completamente al azar, con diferentes concentraciones de aceite esencial de canela en los que se demostró que los tratamientos con mayor actividad anti fúngica fueron a concentraciones de 250 y 500 ppm. Finalmente se evaluó la actividad anti fúngica del aceite esencial de canela in situ sobre fruta fresca a diferentes concentraciones, tiempo y temperatura, mediante el análisis de color, textura, sabor, olor, pH, acidez y recuento de hongos y levaduras. Los experimentos in situ mostraron que el aceite esencial de canela a 500 ppm combinado con el almacenamiento de la fruta a temperatura de refrigeración (5ºC) fue el tratamiento más efectivo para reducir el deterioro y pérdida de la calidad de los frutos.

Full Text:

PDF


DOI: http://dx.doi.org/10.19044/esj.2019.v15n12p377

DOI (PDF): http://dx.doi.org/10.19044/esj.2019.v15n12p377


European Scientific Journal (ESJ)

 

ISSN: 1857 - 7881 (Print)
ISSN: 1857 - 7431 (Online)

 

Contact: contact@eujournal.org

To make sure that you can receive messages from us, please add the 'eujournal.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.




Publisher: European Scientific Institute, ESI.
ESI cooperates with Universities and Academic Centres on 5 continents.