FRUIT ODOR COMPOUNDS INHIBIT POSTHARVEST FUNGAL DECAY OF STRAWBERRIES AND RASPBERRIES

Abstract

The shelf-life of strawberries and raspberries is limited primarily due to losses from fungal decay. During ripening, these fruits release numerous volatile compounds, some of which have been shown to have antifungal activities. We examined fifteen volatiles released by both fruits for the prevention of postharvest fungal decay. Benzaldehyde, 1-hexanol and 2-nonanone completely inhibited all fungal growth on fruit at gas headspace concentrations of 0.1 μl/ml, while causing little damage to the fruit. However, greater levels of these compounds, although completely inhibiting fungi, generally caused some fruit damage. Headspace concentrations of these compounds at 0.04 μl/ml or greater completely inhibited the growth of Botrytis cinerea and Alternaria alternata in culture but higher levels were required to inhibit Colletotrichum gloeosporoides and Rhizopus stolonifer. These results suggest that these compounds could be used to effectively prevent fungal decay if constant, low levels could be maintained in the headspace surrounding the fruit.