Sf. Vaughn et al., VOLATILE COMPOUNDS FROM RASPBERRY AND STRAWBERRY FRUIT INHIBIT POSTHARVEST DECAY FUNGI, Journal of food science, 58(4), 1993, pp. 793-796
Fifteen volatiles released by red raspberries and strawberries during
ripening were analyzed for the inhibition of postharvest decay fungi.
Five compounds completely inhibited all fungi directly on fruit at 0.4
muL/mL.. Of these, benzaldehyde at 0.04 muL/mL completely inhibited i
solated cultures of Alternaria alternata, Botrytis cinerea, and Collet
otrichum gloeosporioides, while 1-hexanol, E-2-hexenal and 2-nonanone
inhibited all three fungal species at 0.1 muL/mL. When added directly
to media, 0.1% (v/v) benzaldehyde or E-2-hexenal inhibited all three s
pecies. Starch encapsulated 2-nonanone reduced fungal decay of raspber
ries and strawberries in enclosed containers after 7 days at 10-degree
s-C.