Antifungal Activity of Clove and Cinnamon Oil and Their Synergistic Against Postharvest Decay Fungi of Grape in vitro

Abstract

The efficacy of essential oil from clove and cinnamon against 6 fungi cuasing postharvest decay of grapes : Aspergillus niger, Alternaria alternata, Colletotrichum gloeosporioides, Lasiodiplodia theobromae, Phomopsis viticola and Rhizopus stolonifer by inverted petriplate method was studied. Antifungal activity of clove oil against all above-mentioned fungi showed Minimal inhibitory concentration (MIC) : 200, 200, 400, 800, 200 and 200 mg/ml, respectively whereas the MIC obtained from cinnamon oil were 50, 100, 200, 200, 100 and 800 mg/ml, respectively. Investigation of synergistic effect of clove and cinnamon oil showed 3 optimum ratios : 3:7, 2:8 and 1:9 and MIC for all fungi obtained from these ratios to inhibit growth of 6 fungi was 400 mg/ml.