Application of Chitosan Bags Added with Cinnamon Leaf Essential Oil as Active Packaging to Inhibit the Growth of Penicillium crustosum in D'Anjou Pears

The antifungal effect of chitosan bags added with montmorillonite (MMT) and cinnamon leaf essential oil (CLEO) was evaluated on D'Anjou pear during storage at refrigeration and ambient temperature. Films from low-molecular weight chitosan at 1%, MMT (10%), glycerol (10%), and three concentrations of CLEO (0.25, 0.50, or 0.75%) based on the dry weight of chitosan, were used for the in vivo and in vitro assays on Penicillium crustosum. The in vitro evaluation was carried out through mycelial growth inhibition (MGI) and spore germination (SG) using chitosan films. For in vivo evaluation, the fruit was inoculated with P. crustosum and bagged with the films. Severity index and disease incidence were assessed on pears. Results showed an MGI of 100% and an SG of 3% of P. crustosum when using chitosan films with CLEO at 0.75%. In vivo results with chitosan bags indicated that the same treatment showed the greatest antifungal activity on P. crustosum, reducing the severity of infection by 43% and the disease incidence by 22%. CLEO influenced the content of polyphenol oxidase and total phenols. The chitosan bags with CLEO preserved the pear fruit better resulting in less weight loss, highest firmness, and good color preservation. The results indicated that bags from chitosan added with CLEO at 0.75% and MMT at 10% helped to maintain the quality of fruit during storage and could be used as an alternative for D'Anjou pear preservation.