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Abstract
In this study, one of the dominant pathogens, which caused postharvest diseases such as anthracnose, was isolated from decayed ‘Hongyang’ kiwifruit. It was identified as Colletotrichum acutatum by its morphological characteristics and standard internal transcribed spacer ribosomal DNA sequence. Further, the efficacy and possible mechanism of cinnamon essential oil on inhibition of C. acutatum were investigated. Results showed that C. acutatum was dose-dependently inhibited by cinnamon essential oil. Meanwhile, the mycelial growth and spore germination of C. acutatum were completely inhibited at the concentrations of 0.200 μL/mL and 0.175 μL/mL (v/v), respectively. Indeed, both minimal inhibitory and minimum fungicidal concentrations of cinnamon essential oil were measured as 0.200 μL/mL. Additionally, the possible antifungal mechanism of cinnamon essential oil on C. acutatum was demonstrated. Results showed that the cinnamon essential oil could destroy the cell membrane integrity of C. acutatum, and the structure of cell membrane was changed. Indeed, the cell cytoplasm including soluble protein, sugar, and nucleic acid was released, which significantly changed the extracellular conductivity. Results suggested that the cinnamon essential oil exerted great potential to be used as a natural and efficient preservative for kiwifruit postharvest storage, which were helpful for the better understanding of the efficacy and mechanism of cinnamon essential oil on inhibition of pathogens isolated from decayed ‘Hongyang’ kiwifruit.
Highlights
‘Hongyang’ kiwifruit (Actinidia chinensis) is the first international red-fleshed cultivar in Sichuan of China
The kiwifruit infected by anthracnose appeared on round spots from brown to dark brown launched from center, whose surface was depression, dried-up, and severe dehydration, while the tissue obviously turned into soft (Figure 1A)
The colony of pathogen was circular on Potato dextrose agar (PDA) after 7-day incubation, and its texture was soft and villous, as well as the color was pink (Figure 1C)
Summary
‘Hongyang’ kiwifruit (Actinidia chinensis) is the first international red-fleshed cultivar in Sichuan of China. The artificially chemical compounds are considered as chronic and reproductive toxicants causing respiratory diseases or other health risks (Fleming-Jones and Smith, 2003). In this case, natural preservatives such as essential oil (EO) have been extensively used due to its biodegradable and antimicrobial properties. Cinnamon essential oil (CEO) is a promising food preservative for the inhibition of foodborne pathogens and spoilage microorganisms (Tian et al, 2012). In this study, the dominant pathogens, which caused postharvest diseases such as anthracnose in ‘Hongyang’ kiwifruit, was firstly isolated and identified. The antifungal activity and the possible antifungal mechanism of CEO against C. acutatum isolated from decayed ‘Hongyang’ kiwifruit were investigated
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