title: Evaluation of cinnamon essential oil microemulsion and its vapor phase for controlling postharvest gray mold of pears (Pyrus pyrifolia).
abstract: BACKGROUND
  Essential oil of cinnamon (CM) is a potential alternative to chemical fungicides. Thus this work aimed to investigate the possible effects of CM microemulsions on decay developments and qualitative properties of pears.
  
  
  RESULTS
  The decay incidence of samples treated with 500 µg L⁻¹ microemulsion was significantly reduced by 18.7% in comparison to that of 500 µg L⁻¹ non-microemulsion after 4 days' storage at 20 °C. In the vapor phase, the CM microemulsion with the lowest concentration had the best control for decay incidence and lesion diameter. The interval between inoculations also influenced decay development. Pears treated with Botrytis cinerea and immediately followed by CM microemulsion showed the lowest decay incidence. Moreover, in the natural decay experiment, the percentage of rotted pears was 3.8% in the CM microemulsion treatment and 5.8% in the control. CM microemulsion delayed the loss of ascorbic acid, yet it had no significant influence on pear qualities such as firmness and color.
  
  
  CONCLUSIONS
  CM microemulsion may be an alternative way to control the gray mold of pears without a negative influence on its qualities.
authors.affiliation: Yifei Wang, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, People's Republic of China.
authors.forename: Yifei
authors.initials: Y
authors.lastname: Wang
authors.forename: Ruipeng
authors.initials: R
authors.lastname: Zhao
authors.forename: Ling
authors.initials: L
authors.lastname: Yu
authors.forename: Yunbin
authors.initials: Y
authors.lastname: Zhang
authors.forename: Yan
authors.initials: Y
authors.lastname: He
authors.forename: Jie
authors.initials: J
authors.lastname: Yao
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D020171:Botrytis / Q000187:drug effects* / Q000254:growth & development / Q000302:isolation & purification; D055598:Chemical Phenomena; D002681:China; D002935:Cinnamomum zeylanicum / Q000737:chemistry*; D004655:Emulsions; D005520:Food Preservatives / Q000008:administration & dosage / Q000009:adverse effects / Q000737:chemistry / Q000494:pharmacology*; D063427:Food Quality; D061353:Food Storage; D005638:Fruit / Q000737:chemistry / Q000187:drug effects / Q000382:microbiology*; D005659:Fungicides, Industrial / Q000008:administration & dosage / Q000009:adverse effects / Q000737:chemistry / Q000494:pharmacology*; D055595:Mechanical Phenomena; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000008:administration & dosage / Q000009:adverse effects / Q000737:chemistry / Q000494:pharmacology*; D010858:Pigmentation / Q000187:drug effects; D031989:Pyrus / Q000737:chemistry / Q000187:drug effects / Q000382:microbiology*; D012034:Refrigeration; D013997:Time Factors; D014835:Volatilization
chemical_list: D004655:Emulsions; D005520:Food Preservatives; D005659:Fungicides, Industrial; D009822:Oils, Volatile; D001205:Ascorbic Acid
keywords: antifungal activity; cinnamon essential oil; fruit quality; microemulsion; pears