Inhibitory of phenolic compounds on growth of several tropical post-harvest fungal pathogens

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.