Abstract:
A study was conducted to determine the influence of five phenolic compounds
namely caffeic acid, cinnamic acid, 3-hydroxybenzoic acid, vanillic acid and gallic
acid on mycelial growth of post-harvest pathogens of Fusarium sp., Curvularia
lunata, Colletotrichum gloesporioides and Glomerella cingulata under laboratory
conditions. It is found that cinnamic acid exhibits greater inhibitory effects compared
to other phenolic compounds such as caffeic acid, vanillic acid, 3-hydroxybcnzoic
acid and gallic acid . It completely inhibited mycelial growth of both C. lunata and C
gloesporioides fungicidally at concentration of 10 mM, G. cingulata
at
concentration of 20 mM while giving fungistatic effect to Fusarium sp. at
concentration of 40 mM. Gallic acid was generally less inhibitory than other
compounds used .. It only showed fungistatic activity to G.cingulata. C. lunatcr. C.
gloesporioides and Fusarium sp. at concentration more than 40 mM. The results of
this study reveal the potential application of cinnamic acid as an antifungal agent to
protect produce from post-harvest pathogen. Being natural compound and
environmental friendly, these compounds potentially provides an acceptable
anti fungal agent that acceptable by consumer that prefers healthy lifestyles.
