Antifungal activity of vanillin on fresh-cut tropical fruits.
Ngarmsak M.
Author Affiliation: Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham, Thailand.
: 409-415
Abstract : The antifungal activity of vanillin against eighteen fungi (Alternaria alternata, Alternaria sp., Aspergillus sp., Aspergillus niger, Candida sp., Colletotrichum gloeosporioides [Glomerella cingulata], Curvularia eragrostidis [Cochliobolus eragrostidis], Fusarium sp., Nigrospora sp., Pestalotia sp., Pestalotia sp. isolates 1 and 2, Penicillium sp. isolates 1 and 2, Phomopsis sp., Phomopsis mangiferae, Rhizopus sp. isolates 1 and 2) isolated from stored fresh-cut mangoes, fresh-cut mangosteens and fresh-cut pineapples was verified in vitro in laboratory media. The minimum inhibitory concentrations were 5.0-15.8 mM, indicating that all the tested species were sensitive to the antimicrobial effects of the compound. Fresh-cut mangoes, mangosteens and pineapples were sprayed with 40 and 80 mM of vanillin solutions before packing and stored at 5 and 10°C. Vanillin at 80 mM significantly delayed the growth of the fungi populations in the fresh-cut fruits.