Volatile Compounds from Raspberry and Strawberry Fruit Inhibit Postharvest Decay Fungi

摘要

ABSTRACTFifteen 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 μL/mL., Of these, benzaldehyde at 0.04 μL/mL completely inhibited isolated cultures ofAlternaria altemata, Botrytis cinerea, andCol‐Ietotrichum gloeosporioides, while 1‐hexanol,E‐2‐hexenal and 2‐non‐anone inhibited all three fungal species at 0.1 μL/mL. When added directly to media, 0.1 (v/v) benzaldehyde orE‐2‐hexenal inhibited all three species. Starch encapsulated 2‐nonanone reduced fungal decay of raspberries and strawberries in enclosed containers