Preliminary Research for Inhibitory Effect of Essential Oil from Cuminum cyminum Against Pathogenic Microorganisms on Fruit and Vegetable Storage

Abstract

Abstract: Yellow essential oil of Cuminum cyminum was obtained by steam distillation estraction method with the yeild of 2.7%. 13 kinds of components was identified by GC-MS.Cuminylalcohol and an unknow compound are the first main component（42.68%）, and cuminal is followed by the content of 27.66%. Moreover, the antifungial activity of Phytophthora infestans, Penicillium expansum, Rhizopus stolonifer, Fusarium solani was tested, and the minium inhibition concentration of essential oil to these 4 kinds of fungis was 0.4‰ , 0.6‰ , 0.3‰ , 0.3‰ . The inhibitory concentration of Cuminum cyminum extract to the spore of Penicillium expansum and Rhizopus stolonifer is 0.16 ‰ , 0.8 ‰ respectively. Also, essential oil extracted from Cuminum cyminum also showed stronger antibacterial activity of Bacillus subtilis than the of Escherichia. All of above these provide that Cuminum cyminum essential oil with high antimicrobial activity could be developed as a new kind of essential oil germicide on fruit and vegetable preservation.

Key words: Cuminum cyminum essential oil, Antimicrobial activity, Fruit and vegetable preservation, New essential oil germicide

Nie Ying, Li Shuying, Qi Xiaoyu, Yang Fan, Mu Taihua, Tang Xuanming. Preliminary Research for Inhibitory Effect of Essential Oil from Cuminum cyminum Against Pathogenic Microorganisms on Fruit and Vegetable Storage[J]. Biotechnology Bulletin, 2013, 0(4): 167-171.

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