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

ABSTRACT Objective: Develop an edible coating with cinnamon essential oil (CEO) to prolong the useful life of strawberries. Design/methodology/approach: Obtaining CEO by the distillation method with water and steam, determining the minimum inhibitory concentration through an in vitro test using the agar diffusion technique, and determining antifungal activity in vivo. Results: The CEO was obtained by the distillation method with water and steam, showing yields of 1.2±0.3% per extraction cycle. In turn, the in vitro test on the minimum inhibitory concentration that the 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 is 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 concentrations 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, reflecting in their visual appearance without loss of color, the appearance of freshness, in addition to having a visually attractive shine. Findings/conclusions: Synergy of temperature and CEO concentrations to slow the growth of Rizhopus stolonifer and prolong the life time of the fruit, maintaining its visual appearance without loss of color, the appearance of freshness and visually attractive shine.