Cinnamon Leaf Oil Research Articles

Encapsulation of cinnamon leaf oil within chitosan: formulation and characterization

Chitosan microcapsules containing cinnamon leaf oil were formed by ionotropic gelation of chitosan by crosslinking with sodium tripolyphosphate. The microencapsulation method for oil loading was optimized by varying the amounts of polymer, oil and cross linker. The effect of varying process parameters on the encapsulation efficience (EE), oil loading capacity (LC) and release rate was monitored. The formulated microcapsules were characterized using Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR). SEM imaged clear spherical shaped oil loaded microcapsules with a crimpy surface while empty capsules had a smooth texture.FTIR spectra evidence for the successful encapsulation of oil within wall material. EE increased with increasing oil load while it decreased with increasing polymer and cross linker concentration. LC increased with increasing amounts of oil and crosslinker and showed a decrease with increasing polymer amounts. Release rate of oil increased with increasing oil loading whereas it decreased with increasing polymer and crosslinker amounts. Varying the process parameters has a direct impact on the EE, LC and release rate. The optimum formulation for cinnamon oil microcapsules is polymer, 1 g : oil, 3g: cross linker, 0.5 g with an EE of 91%, and a LC of 38%.

Characterization of Ecklonia cava Alginate Films Containing Cinnamon Essential Oils.

In this study, Ecklonia cava alginate (ECA) was used as a base material for biodegradable films. Calcium chloride (CaCl2) was used as a cross-linking agent, and various concentrations (0%, 0.4%, 0.7%, and 1.0%) of cinnamon leaf oil (CLO) or cinnamon bark oil (CBO) were incorporated to prepare active films. The ECA film containing 3% CaCl2 had a tensile strength (TS) of 17.82 MPa and an elongation at break (E) of 10.36%, which were higher than those of the film without CaCl2. As the content of essential oils (EOs) increased, TS decreased and E increased. Addition of CLO or CBO also provided antioxidant and antimicrobial activities to the ECA films. The antioxidant activity of the ECA film with CBO was higher than that of the film containing CLO. In particular, the scavenging activities of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals in the ECA film containing 1% CBO were 50.45% and 99.37%, respectively. In contrast, the antimicrobial activities against Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, and Listeria monocytogenes were superior in the ECA films with CLO. These results suggest that ECA films containing CLO or CBO can be applied as new active packaging materials.

Combined effect of a positively charged cinnamon leaf oil emulsion and organic acid on the inactivation of Listeria monocytogenes inoculated on fresh-cut Treviso leaves

This study was performed to examine the inhibitory effect of combined treatments with a positively charged cinnamon leaf oil (P-CL) emulsion and various organic acids against Listeria monocytogenes inoculated on fresh-cut Treviso leaves. Combined treatments with a P-CL emulsion and an organic acid exhibited a higher inhibitory effect than treatment with each alone or NaOCl. The highest inhibitory effect was achieved by combined treatment with the P-CL emulsion and lactic acid (LA), which showed a 2.85-log reduction compared to distilled water washing. In addition, the inhibitory effect of the combined treatment was maintained during 6 days of subsequent storage, and showed a 3.24–3.39-log reduction compared to unwashed samples. Treviso leaves treated with the P-CL emulsion and LA also maintained their sensorial properties, including appearance, odor, hardness, freshness, and overall acceptability, during subsequent storage. Therefore, combined treatment with a P-CL emulsion and LA can be used to effectively ensure the microbial safety and organoleptic quality of fresh-cut Treviso leaves.

Improving the Microbial Safety of Fresh-Cut Endive with a Combined Treatment of Cinnamon Leaf Oil Emulsion Containing Cationic Surfactants and Ultrasound.

Endive is widely consumed in a fresh-cut form owing to its rich nutritional content. However, fresh-cut vegetables are susceptible to contamination by pathogenic bacteria. This study investigated the antibacterial activities of the combined treatment of cinnamon leaf oil emulsion containing cetylpyridinium chloride or benzalkonium chloride (CLC and CLB, respectively) as a cationic surfactant and ultrasound (US) against Listeria monocytogenes and Escherichia coli O157:H7 on endive. The combined treatment of CLC or CLB with US reduced the population of L. monocytogenes by 1.58 and 1.47 log colony forming units (CFU)/g, respectively, and that of E. coli O157:H7 by 1.60 and 1.46 log CFU/g, respectively, as compared with water washing treatment. The reduction levels of both pathogens were higher than those observed with 0.2 mg/ml sodium hypochlorite. In addition, the combined treatment showed no effect on the quality of the fresh-cut endive (FCE). In particular, the degree of browning in FCE was less for the treatment group than for the control and water washing treatment groups. Thus, cationic surfactant-based cinnamon leaf oil emulsions combined with US may be an effective washing treatment for the microbial safety of FCE.

Antibacterial activities of a cinnamon essential oil with cetylpyridinium chloride emulsion against Escherichia coli O157:H7 and Salmonella Typhimurium in basil leaves.

This study examined the antibacterial activities of two different cinnamon essential oil emulsions against Escherichia coli O157:H7 and Salmonella Typhimurium on basil leaves. Cinnamon oil (0.25%) treatments containing CPC (0.05%) exhibited greater effects on the pathogenic bacteria than cinnamon oil treatment without this emulsifier (p<0.05). Treatment with cinnamon bark and leaf oil emulsions (CBE and CLE, respectively) reduced the populations of E. coli O157:H7 by 4.10 and 5.10 log CFU/g, and S. Typhimurium by 2.71 and 2.82 log CFU/g, respectively. Scanning electron micrographs showed morphological changes in the two pathogenic bacteria following emulsion treatment. In addition, there was no difference in the color or ascorbic acid content of the basil leaves by the emulsion treatment. These results suggest that CBE or CLE treatment can be an effective way to ensure the microbial safety of minimally processed vegetables and a good alternative to chlorination treatment in the fresh produce industry.

Antimicrobial activity of gelatin films based on duck feet containing cinnamon leaf oil and their applications in packaging of cherry tomatoes.

Duck feet gelatin (DFG) films were prepared and applied to the packaging of cherry tomatoes. Cinnamon leaf oil (CLO) was incorporated into the DFG films at concentrations of 0.5, 1.0, and 1.5% to provide antimicrobial activity. The DFG films with 1.0% CLO incorporation exhibited the most desirable tensile strength (41.6MPa) and elongation at break (18.5%). Regarding the antimicrobial activity, the DFG films containing CLO significantly inhibited the growth of foodborne pathogens. In addition, the DFG film with 1.0% CLO was employed in the coating and wrapping of cherry tomatoes inoculated with Salmonella typhimurium. The DFG film with 1.0% CLO incorporation reduced the population of the bacteria to below the detection limit. Moreover, the DFG film with CLO delayed the color change on cherry tomatoes. Overall, the DFG film with CLO enhanced the shelf life of cherry tomatoes and can be used as an antimicrobial packaging.

Coumarin and Safrole Content in Cinnamon-Flavored Food Products on the Syrian Market

Some plants that are processed into foods often contain natural substances that may be hazardous to human health. One example is coumarin, which is known to cause liver and kidney damage in rats, mice and probably humans. Coumarin is found in different Cinnamomum species such as Cinnamomum cassia, Cinnamomum loureiroi, and Cinnamomum burmannii; all commonly referred to as cassia. Another hazardous substance is Safrole. Safrole is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals; and is mainly present in cinnamon leaf oil and could be a possible contaminant in cinnamon powder. European Council’s Directive on food flavourings 88/388/EEC limits safrole in foodstuffs to 1ppm. The content of coumarin is regulated in the European Regulation (EC) No 1334/2008. In the present study, coumarin and safrole levels were analyzed in locally bought cinnamon samples and cinnamon-flavored food products using a validated HPLC method with diode array detector (DAD). Appreciable amounts of coumarin were found in bakery products with concentrations up to 39.466 mg/kg in certain kinds of cookies, whereas safrole was undetectable. Our exposure data on coumarin in bakery products show that there is still a need for a continued regulation of coumarin in foods. A toxicological re-evaluation of coumarin with the aim to derive scientifically founded maximum limits should be conducted with priority.

Combining essential oils and olive extract for control of multi-drug resistant Salmonella enterica on organic leafy greens

Organic fresh produce sales have been increasing in recent years and ensuring safety of produce is important. We investigated the combined antimicrobial effects of plant essential oils and olive extract against Salmonella on organic leafy greens. Organic baby spinach, mature spinach, romaine lettuce, and iceberg lettuce were inoculated with antibiotic-resistant Salmonella Newport and dip-treated in phosphate buffered saline, 3.0% hydrogen peroxide, 0.1% cinnamon leaf oil and 3.0% olive extract or 0.1% oregano oil and 3.0% olive extract combination treatments. Leaves were sampled on days 0, 1, and 3 for enumeration of survivors. Treatment with both antimicrobials induced reductions in Salmonella population of up to 3.5-4 logs, 3-logs and 3-4.4 logs CFU/g on baby spinach, mature spinach and romaine lettuce, respectively. Cinnamon leaf oil and olive extract treatment yielded about 3.0 logs, while oregano oil and olive extract treatment yielded about 3.5 logs CFU/g reduction on iceberg lettuce. Compared to previously reported treatments with individual antimicrobials, the combination treatments had greater antimicrobial effect. The results showed that combination treatments involving essential oils and olive extract are a potential option for use in the wash water for organic leafy greens.

Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger

Only exiguous data are currently available on the antifungal properties of essential oil (EO) nanoemulsions against spore-forming microorganisms. The aim of this work is to develop physically stable nanoemulsion-based delivery systems for different EOs (cinnamon leaf, lemon, and bergamot), to exploit their antifungal properties against Aspergillus niger. The inhibition of mycelial radial growth and spore germination were used as indicators of antifungal activity of the nanoemulsions, which were prepared at 3 wt% EO, using non-ionic Tween 80 (T80) or anionic whey protein isolate (WPI) (1 wt%) as emulsifiers, and sunflower oil (1 wt%) as ripening inhibitor. The nanoemulsions were physically stable over seven days of accelerated aging at 35 °C.The minimal inhibitory concentration of free cinnamon leaf and of both citrus EOs were 0.35 and 5.50 μg/g, respectively. The encapsulation of cinnamon leaf EO in nanoemulsions significantly enhanced the inhibiting effect against A. niger mycelial growth and spore germination, with respect to the free EO. In contrast, for citrus EOs, the encapsulation in nanoemulsions generally decreased the antifungal activity, likely because of the nanoemulsion acting as a hydrophobic sink for the main constituents of citrus EOs. The emulsifier played a fundamental role in the resulting antifungal activity, with WPI-based nanoemulsions being more effective in inhibiting the mycelial growth and the spore germination of A. niger than T80-based ones. The antifungal action was correlated to the morphological alterations observed in A. niger, such as the loss of cytoplasm in fungal hyphae and hyphal tip. The results of this study show the importance of nanoemulsions design in the development of efficient and stable natural antifungal agents for food applications.

Use of oil-in-water emulsions to control fungal deterioration of strawberry jams

This work aimed to control the fungal deterioration of strawberry jams. The antifungal activity of the clove, cinnamon leaf, lemon and mandarin essential oils and their effectiveness in oil-in-water emulsions were evaluated. According to the results obtained, only clove and cinnamon leaf oils were selected to prepare emulsions. All the tested emulsions were stable, independently the amount of polymer and essential oil used. Essential oil loss was affected by the amount of polymer employed to prepare the emulsions. The oil-in-water emulsions with 5.0mg/g xanthan gum, and with 0.55mg/g clove or 0.65mg/g cinnamon leaf essential oil, were used for the in vivo tests. The jams prepared with the oil-in-water emulsions showed a lower fungal decay compared with jams without emulsion. The present work demonstrated that emulsions can be employed to prevent strawberry jam mould spoilage.

Potential for Using Essential Oils to Protect Viscoelastic Thermal Compression–Treated Hybrid Poplar

Abstract The potential for using pretreatment with cinnamon leaf oil or juniper foliage oil to improve the durability of viscoelastic thermal compression (VTC)–treated hybrid poplar was explored in a field termite test and a laboratory mold test. The addition of oils prior to VTC processing had variable effects on resistance to both mold and termite attack. Subsequent gas chromatography–mass spectroscopy assessment of residual oil components in VTC processed material suggested that the heating associated with the process was associated with substantial degradation of oil components that might help explain the lack of protective effect. The results suggest that further attempts to use essential oils to improve the durability of VTC processed materials must first explore less aggressive heating conditions to reduce the potential for thermal degradation of oil components while still achieving the attractive gains in physical properties associated with the process.

Development and Characterization of Cinnamon Leaf Oil Nanocream for Topical Application.

Cinnamon leaf oil contains a high percentage of eugenol and has antimicrobial, antioxidant and antiinflammatory properties. However, the undiluted oil can cause irritation to the skin. Therefore, the aims of this study were to develop and evaluate cinnamon leaf oil nanocream using palm oil. Nanocream base was prepared using different ratios of oil, surfactants and water. The surfactant used were mixture of Tween 80:Carbitol or Tween 80:Span 65 at different hydrophile-lipophile balance values. The pseudoternary phase diagrams were constructed to identify the nanocream base areas and the results showed that the nanocream bases using Span 65 as co-surfactant produced bigger cream area. Fifteen formulations using mixtures of Tween 80:Span 65 were further evaluated for accelerated stability test, droplet size, zeta potential, rheological properties and apparent viscosity. The nanocream base which had an average droplet size of 219 nm and had plastic flow with thixotropic behavior was selected for incorporation of 2% cinnamon leaf oil. The nanocream containing cinnamon leaf oil had the average size of 286 nm and good rheological characteristics. The in vitro release study demonstrated that eugenol as the main constituent of cinnamon leaf oil was released for about 81% in 10 h. The short-term stability study conducted for 6 months showed that the cinnamon leaf oil nanocream was stable at a temperature of 25° and thus, cinnamon leaf oil nanocream is a promising natural based preparation to be used for topical application.

Effect of a Blend of Essential Oils onIn VitroMethanogenesis and Feed Fermentation With Buffalo Rumen Liquor

Essential oils (EOs) are effective antimethanogenic agents but some of them have adverse effect on feed digestibility. Therefore, a blend of ajwain (Trachyspermum ammi) oil, garlic (Allium sativum) oil and cinnamon (Cinnamomum zeylanicum) leaf oil (BEO) having anti-methanogenic activities was used at lower concentrations to avoid adverse effect on digestibility of feed in an in vitro gas production test. Inclusion of the BEO at graded levels of 0.66, 1.0, 1.33, 1.66 and 2.0 μl/ml of incubation medium resulted in a linear depression (P<0.001) in total gas and methane production with a maximum reduction of 28.9 and 22.1 per cent at 1.33 μl/ml level. The in vitro true dry matter and organic matter digestibility of feed was also inhibited (P<0.001) by 25.70 and 24.17 per cent at this level. The levels of total volatile fatty acids in the fermented medium were not affected, however, the proportion of acetate was significantly increased and that of propionate and butyrate decreased, resulting in increased acetate to propionate ratio. The results indicated that the blend of EOs comprising of low levels of individual EOs suppressed methane production, however, there was also a simultaneous reduction in in vitro true degradability (IVTD) of feed.

Physical, antioxidant and antimicrobial properties of chitosan–cinnamon leaf oil films as affected by oleic acid

The physical, antioxidant and antimicrobial properties of chitosan (CH)–cinnamon leaf essential oil (C) films, containing or not oleic acid (OA), were evaluated. The addition of OA led an increase in surface charge and particle size of the film-forming dispersions. This is in agreement with a greater CH adsorption on the droplets containing OA and the entrapment of C compounds in the non-polar core of the OA molecule associations. OA contributed to a better retention of C in the film during its drying, diminished the changes in colour parameters provoked by C addition and reduced the film transparency. Water vapour permeability of CH films was reduced by OA incorporation while it increased when they contained only C. Every film containing C showed antioxidant and antifungal properties, depending on the C content (the higher the C content, the greater the effect). OA reduced the antifungal effectiveness of C containing films in line with its encapsulating effect on C compounds. All the coatings were effective in extending the shelf-life of cold-stored strawberries, mainly when CH was combined with C at the ratio 1:0.5.

Antifungal protection and antioxidant enhancement of table grapes treated with emulsions, vapors, and coatings of cinnamon leaf oil

Table grapes have high market value in international markets due to their attractive taste and high antioxidant content. However, their market potential is limited by losses due to Botrytis cinerea Pers. Fr. Cinnamon leaf oil (CLO) is a natural fungicidal and antioxidant agent that can be used to avoid postharvest losses due to B. cinerea Pers. Fr. and to increase the antioxidant levels of this produce. CLO was applied to grapes as water emulsions (0, 0.5, 2.5, and 5gL−1), as vapors (0, 0.196, 0.392, and 0.588gL−1), or as a chemical incorporated into pectin coatings (0 and 36.1gL−1). Afterwards, berries were stored at 10°C for 15d and were evaluated periodically for the fungal decay index, the total phenolic and flavonoid contents and the antioxidant activity using the Trolox equivalent antioxidant capacity and DPPH radical inhibition methods. The odor acceptability of the treated berries was evaluated after 10d of storage. The CLO emulsion (5gL−1) significantly reduced the fungal decay without affecting the antioxidant properties of the berries. The application of CLO as a vapor was more effective according to the evaluated parameters than the emulsions; all tested concentrations inhibited fungal decay and increased the flavonoid content and antioxidant activity. When CLO was incorporated into the pectin, no fungal decay appeared, and the highest antioxidant activity was observed after 15d of storage. Additionally, all treatments, except the emulsion treatment, increased the odor acceptability of the treated berries compared to the control berries. From this study, it can be concluded that CLO as vapors or coatings can be used to control decay and increase the antioxidant health benefits of grapes due to CLO's antifungal and antioxidant properties.

Antimicrobial properties of lauric arginate alone or in combination with essential oils in tryptic soy broth and 2% reduced fat milk

The objective of this study was to evaluate the antimicrobial activity of lauric arginate (LAE) when used alone or in combination with the essential oil (EO) from cinnamon leaf and EO components, thymol and eugenol. Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) for Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Enteritidis were determined by the microbroth dilution method in tryptic soy broth (TSB) at their optimal growth temperatures. The MIC for LAE was 11.8ppm against L. monocytogenes and E. coli O157:H7 and 23.5ppm against S. Enteritidis. Synergistic antimicrobial activity was demonstrated against L. monocytogenes with combinations of LAE and cinnamon leaf oil or eugenol, while the LAE and thymol combination showed additive antimicrobial activity. Conversely, antagonistic effects were shown for all combinations against E. coli O157:H7 and S. Enteritidis. Beef extract, at 2 or 5% w/v in TSB, showed no effects on the MIC and MBC of LAE against L. monocytogenes, while soluble starch from potato, at 2–10% w/v in TSB, increased the MIC and MBC. When tested in 2% reduced fat milk, significantly higher levels of antimicrobials were required to achieve similar inhibitions as in TSB. The growth curves of bacteria at 21°C followed similar trends as in TSB, showing synergism against the Gram-positive L. monocytogenes and antagonism against the two Gram-negative bacteria. Findings suggest that application of LAE could enhance microbial food safety, especially when used in combination with EO to inhibit the growth of Gram-positive bacteria.

The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens

There is generally no kill-step when preparing salad vegetables, so there is a greater risk for foodborne illness from contaminated vegetables. Some essential oils have antimicrobial activities and could provide a natural way to reduce pathogens on fresh produce. The objective of this study was to investigate the antimicrobial activity of cinnamon oil wash against Salmonella enterica serotype Newport on organic leafy greens. Organic romaine and iceberg lettuce, and organic baby and mature spinach were inoculated with Salmonella Newport and then dip treated in a phosphate buffered saline (PBS) control and 3 different concentrations (0.1, 0.3, and 0.5% v/v) of cinnamon oil. The treatment time varied at either 1 or 2min, and storage temperature varied at either 4 or 8°C. Samples were collected at days 0, 1, and 3. For romaine and iceberg lettuce, S. Newport was not recovered on day 3 for 2min 0.3% and 0.5% cinnamon oil treatments. For mature spinach, S. Newport was not recovered by day 3 for the 2min 0.3% and 0.5% 4°C treatments. For baby spinach, there was no recovery of S. Newport by day 1 for all 0.5% treatments. Overall, the cinnamon oil treatments were concentration and time dependent with higher concentrations and longer treatment times providing the greatest reduction in S. Newport population on leafy greens. In addition, the treatments had a residual effect with the greatest reduction generally seen on the last day of sampling. Storage temperature did not have a significant effect on the reduction of S. Newport. Based on the results of this study, cinnamon oil has the potential to be used as a treatment option for washing organic baby and mature spinach, and iceberg and romaine lettuces.

Pectin–cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh‐cut peach

ABSTRACTThere is renewed interest in the antibacterial and antioxidant properties of essential oils as food additives. Among essential oils, cinnamon leaf oil is a potent antibacterial and antioxidant agent; however, the application in food systems can be affected by its volatility. The use of edible films is a good alternative for incorporating antibacterial agents and antioxidants into foods. This study aimed to develop an edible pectin film enriched with the essential oil from cinnamon leaves and prove that this application can increase the antioxidant status and reduce bacterial growth of fresh‐cut peach. Films with different oil concentrations (0.0, 7.3, 15.7 and 36.1 oil g/l) were evaluated regarding eugenol content, thickness, moisture content, water vapour transmission, in vitro antioxidant activity and antibacterial properties of the films. No significant differences were found for the water vapour transmission among the films with different oil concentrations. The higher the added oil concentration the higher the eugenol content and antioxidant capacity; the films with 36.1 g/l were the only materials showing inhibition zones against Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes. Peaches were positively affected by the coating treatment, increasing its antioxidant status, odour acceptability and decreasing bacterial growth. These results demonstrate that the development of an edible film formulated with cinnamon leaf oil can be useful to preserve fresh‐cut peach quality. Copyright © 2012 John Wiley &amp; Sons, Ltd.

Efficacy of essential oils from bark and leaf of Cinnamomum zeylanicum on root knot nematode, Meloidogyne graminicola in rice seedlings and young rice plants

The present study was conducted to evaluate the efficacy of essential oils from leaf and bark of cinnamon, Cinnamomum zeylanicum in controlling Meloidogyne graminicola and their effects on rice seedlings and young rice plants. This study was done; to determine the LC50 of essential oils of the extracts of cinnamon leaf and bark to kill 50% of second stage juveniles (J2) of Meloidogyne graminicola in rice root galls; to determine the efficacy of essential oils of cinnamon; in controlling J2 in rice seedlings and young rice plants; and on the growth of rice plants.Cinnamon bark oil sample used in the current study contained about 72% cinnamaldehyde and the leaf sample contained about 86% eugenol. LC50 for cinnamon leaf oil and cinnamon bark oil for killing 50% of juveniles of M. graminicola in rice root galls after three days of the treatment was 0.326 ppm and 0.454 ppm respectively. Number of galls in the root system of nematode infested rice seedlings was significantly reduced when they were treated with 0.9 ppm of cinnamon leaf oil and bark oil compared to untreated controls. However, the nematicidal activity between the cinnamon leaf oil and bark oil was not significantly different. The root gall index of infested young rice plants was significantly lowered when they were treated with either cinnamon leaf oil or bark oil compared to untreated controls. It was revealed that the mean plant height and the mean number of roots of essential oil treated plants were positively correlated with the number of root galls whereas, the number of dead plants and the mean percentage chlorosis were negatively correlated. Nevertheless, the mean root length did not show any significant correlation with number of root galls. This study concludes that essential oils of cinnamon leaf which contained 86% eugenol and bark which contained 72% cinnamaldehyde are similarly effective in suppression of M. graminicola in rice seedlings and young rice plants. According to the rates of application of essential oils of cinnamon leaf and bark, none of them have significant negative effect on the plant growth. Hence, they can be used as an alternative nematicide against the rice root knot nematode, M. graminicola in early stage of rice plants.Keywords: Cinnamomum zeylanicum; essential oils; Meloidogyne graminicola;Oryza sativaDOI: http://dx.doi.org/10.4038/josuk.v6i0.4220J Sci.Univ.Kelaniya 6 (2011) : 45-54

An integrated approach to the management of rice root knot nematode, Meloidogyne graminicola in Sri Lanka

This study was carried out to design tools for integrated management of root knot nematode, Meloidogyne graminicola, in rice in Sri Lanka. Rice varieties namely, At5, At353, Bg304, Bg305, Bg359, Bg450, Bg94-1, Bg379-2, Ld355 and Ld356 were tested for their reactions against M. graminicola. Effect of poultry manure, cow-dung and paddy husk with or without cinnamon-leaf oil in reducing M. graminicola was studied.It was revealed that rice varieties At5, At353, Bg304, Bg305, Bg450, Bg379-2, and Ld356 were tolerant to M. graminicola as compared to Bg94-1 which is highly susceptible with high rate of reproduction. Plants treated with poultry manure had significantly low nematode population. Plants grown in poultry manure enriched soil had lower yellow and dead leaves as compared to other plants. Addition of cinnamon-leaf oil improved the nematode control. This study concludes that rice varieties namely At353, Ld356, Bg304, At5, Bg305, Bg450 and Bg379-2 can be used for fields that are prone to M. graminicola infestation while poultry manure can be utilized at least occasionally as a nematicide cum fertilizer to reduce nematode infestation level in rice plants and to improve soil fertility.Keywords: cinnamon-leaf oil; soil amendments; rice variety; root knot nematodeDOI: http://dx.doi.org/10.4038/josuk.v6i0.4221J Sci.Univ.Kelaniya 6 (2011) : 55-63