Effects of nano-emulsion of cinnamon oils in decreasing strawberry post-harvest rots

There are numerous problems for using essential oil due to its low solubility in water, high vapor pressure and chemical and physical instability. Use of nano-emulsions is a good idea for decreasing side effect of the essential oils and enhance their efficiency as well as delivery to hot spot. In addition, nano-emulsion system make smaller size particles and increase stability and shelf-life of the active compounds to enhance their antimicrobial activity. In this study, nano-emulsion of essential oil of cinnamon (Cinammon zeylanicum) was prepared and their physicochemical characteristics were determined. The size particle of nano-emulsions was determined 115.33±3.97 nm. Various concentrations of emulsion and nano-emulsion as well as fungicides thiabendazole were studied to control of fruit rot fungi Rhizopus stolonifer and Botrytis cinerea on PDA medium and strawberry. Generally, there was no significant difference between emulsion and nano-emulsion of oil to inhibit fungal growth in PDA medium. Both of them could completely inhibit B. cinerea and R. stolonifer at 500 and 1000 µl/l respectively. There was significant difference between emulsion and nano-emulsion to reduce fruit spoilage decay on strawberry. The nano-emulsion showed stronger antifungal properties than emulsion to suppress fungal strawberry decay. At the concentrations of the 2:1000, there was no significant difference between thiabendazole with cinammon nano-emulsion to suppress Rhizopus fruit rot. However, nano-emulsions of cinnamon at the concentration 2:1000 as well as cinnamon at 1:1000 exhibited the best impact to control gray mold caused by B. cinerea. Nano-emulsion of cinnamon recommends for making natural fungicide.