Effect Of Cinnamaldehyde On The Growth Of Isolated Filament Funguses In Strawberry And Grapevine Crops
DOI:
https://doi.org/10.24054/limentech.v22i2.3654Keywords:
Filamentous fungi, Strawberry, Cape gooseberry, Cinnamaldehyde, Minimum inhibitory concentrationAbstract
The fruits of strawberry and gooseberry are highly susceptible to attack by phytopathogenic fungi due to their rich nutritional composition and high relative humidity, which favors the proliferation of these microorganisms. For this reason, these crops require the use of a large number of pesticides to reduce the impact of these pathogens.However, the use of these pesticides has caused serious health issues in humans and changes in the biodiversity of the ecosystem, making it necessary to seek natural compounds that can combat phytopathogenic fungi without harming the environment. The objective of this study was to determine the minimum inhibitory concentration (MIC) of cinnamaldehyde on the growth of filamentous fungi that cause diseases in export-quality strawberries and gooseberries. Filamentous fungi were isolated from gooseberry and strawberry samples showing signs of infection. The minimum inhibitory concentration was determined using solid and liquid PDA media mixed with different concentrations of cinnamaldehyde. Four filamentous fungi were isolated from both strawberry and gooseberry, each with distinct macroscopic characteristics. The minimum inhibitory concentration for the HBc fungus, isolated from gooseberry, was 90 µg/mL in liquid medium and 150 µg/mL in solid medium. Inhibition of the HB1 fungus, isolated from strawberries, was 450 µg/mL in solid medium and 90 µg/mL in liquid medium. The use of essential oils, such as cinnamaldehyde, is an effective alternative to reduce pesticide use and mitigate the impact on human health and the environment.
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