Evaluación 'in vitro' de la Actividad Antifungica del Aceite Esencial de Canela (Cinnamomum zeynalicum) Sobre Botrytis sp Aislado de Mora de Castilla (Rubus glaucus)

Autor:	María Verónica González Cabrera, Vinicio Paredes Peralta, Fredy Erazo Rodríguez, Tatiana Sánchez Herrera, Juan Carlos Naranjo Herrera
Rok vydání:	2019
Předmět:	Antifungal biology medicine.drug_class Principal factor biology.organism_classification law.invention Horticulture law medicine Effective treatment Cinnamic aldehyde Refrigeration temperature Mora Essential oil Cinnamomum
Zdroj:	European Scientific Journal ESJ. 15
ISSN:	1857-7431 1857-7881
Popis:	Cinnamon is one of the most studied natural agents with antimicrobial powers in recent years whose main component is the cinnamic aldehyde that has antibacterial, antifungal activity and inhibits the production of mycotoxins. For this reason, this research uses Cinnamon essential oil (Cinnamomum zeynalicum) as a potential bioconservative against the microorganisms that cause castor mulberry rot. For this, Botritys sp was isolated, as the main microbiological factor causing the deterioration in arrears of Castilla, after which an in vitro procedure was carried out in Papa Dextrose Agar (PDA) culture medium in a completely randomized design, with different Concentrations of essential oil of cinnamon in which it was demonstrated that the treatments with greater antifungal activity were at concentrations of 250 and 500 ppm. Finally, the antifungal activity of the cinnamon essential oil in situ was evaluated on fresh fruit at different concentrations, time and temperature, through the analysis of color, texture, taste, smell, pH, acidity and count of fungi and yeasts. The in situ experiments showed that the essential oil of cinnamon at 500 ppm combined with the storage of the fruit at refrigeration temperature (5oC) was the most effective treatment to reduce the deterioration and loss of the quality of the fruits. La canela es uno de los agentes naturales con poderes antimicrobianos mas estudiados en los ultimos anos cuyo principal componente es el aldehido cinamico que posee actividad antibacterial, antifungica e inhibe la produccion de micotoxinas. Por tal motivo esta investigacion utiliza aceite esencial de Canela (Cinnamomum zeynalicum) como un potencial bioconservador frente a los microorganismos causantes de la pudricion de mora de castilla. Para ello se aislo al Botritys sp, como el principal factor microbiologico causante del deterioro en mora de castilla, luego de lo cual se realizo un procedimiento in vitro en medio de cultivo Papa Dextrosa Agar (PDA) en un diseno completamente al azar, con diferentes concentraciones de aceite esencial de canela en los que se demostro que los tratamientos con mayor actividad anti fungica fueron a concentraciones de 250 y 500 ppm. Finalmente se evaluo la actividad anti fungica del aceite esencial de canela in situ sobre fruta fresca a diferentes concentraciones, tiempo y temperatura, mediante el analisis de color, textura, sabor, olor, pH, acidez y recuento de hongos y levaduras. Los experimentos in situ mostraron que el aceite esencial de canela a 500 ppm combinado con el almacenamiento de la fruta a temperatura de refrigeracion (5oC) fue el tratamiento mas efectivo para reducir el deterioro y perdida de la calidad de los frutos.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1c18227a4aea070e235b466f3fcd68a4 https://doi.org/10.19044/esj.2019.v15n12p377 Zobrazit plný text záznamu