Abstract
Cinnamon is widely used as a food spice, but due to its antibacterial and pharmacological properties, it can also be used in processing, medicine and agriculture. The word “Cinnamon” can refer to the plant, processed material, or an extract. It is sometimes used as a substance, and sometimes used as a mixture or as compounds or a group. This article reviews research into the effectiveness of various forms of cinnamon for the control of plant diseases and pests in crops and during storage of fruit and vegetables. Cinnamon acts on pests mainly as a repellent, although in higher doses it has a biocidal effect and prevents egg-laying. Cinnamon and its compounds effectively hinder bacterial and fungal growth, and the phytotoxic effects of cinnamon make it a possible herbicide. This article presents the wide practical use of cinnamon for various purposes, mainly in agriculture. Cinnamon is a candidate for approval as a basic substance with protective potential. In particular, it can be used in organic farming as a promising alternative to chemical pesticides for use in plant protection, especially in preventive treatments. The use of natural products is in line with the restriction of the use of chemical pesticides and the principles of the EU’s Green Deal.
Highlights
Cinnamon (Cinnamomum zeylanicum L. and Cinnamon cassia L.), a species of the Lauraceae family, is an evergreen tree of the tropics, which is widely used in medicine, and offers a rich variety of applications worldwide
E-cinnamaldehyde decreased white mould on potatoes in greenhouse trials; E-cinnamaldehyde considerably strengthened the activity of glutathione S-transferase (GST)-like genes identified from the pathogen genome [55]
The results indicate that plant extracts, especially those treated with cold distilled water (CDW), revealed a powerful antifungal activity with significant inhibition of the development of the two tested fungi [56]
Summary
Cinnamon (Cinnamomum zeylanicum L. and Cinnamon cassia L.), a species of the Lauraceae family, is an evergreen tree of the tropics, which is widely used in medicine, and offers a rich variety of applications worldwide. It has derivatives, such as cinnamaldehyde (CNAD), cinnamic acid, cinnamate, and many other ingredients, such as polyphenols and antioxidants, with anti-inflammatory, antidiabetic, antimicrobial, and anticancer properties. Essential oils and phenolic compounds in cinnamon contribute positively to human health. Wang et al [3] reported other major compounds in cinnamon: coumarin, cinnamyl alcohol, cinnamaldehyde, cinnamic acid, eugenol, and cinnamyl acetate [3]. Tung et al [4] have reported the presence of a wide range of essential oils in cinnamon, such as trans-cinnamaldehyde, cinnamyl acetate, eugenol, L-borneol, caryophyllene oxide, bcaryophyllene, L-bornyl acetate, E-nerolidol, α-cubebene, α-terpineol, terpinolene, and α-thujene. Ground cinnamon contains carbohydrates, fibre, moisture, protein, fat, and ash. Polyethylene packaging is not advisable, as the flavour components diffuse through it [12]
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