Evaluation of the antimicrobial activity of cinnamaldehyde in the preservation of edible dahlia flowers, under different storage conditions

Dahlias, in addition to their use as ornamental flowers, are consumed in a wide variety of foods. However, once harvested their shelf life is less than three days. The aim of this study was to evaluate the antimicrobial effect of 0.25 % cinnamaldehyde on edible dahlias held in polyethylene terephthalate (PET) and low-density polyethylene (LDPE) packages stored at 8 and 25 °C. Also, the ripening and quality of treated flowers were evaluated. The total population of yeasts and molds, mesophilic aerobic bacteria and psychrophilic bacteria increased during storage. Both packaging materials and cinnamaldehyde influenced the microbial count; however, microbial development was not totally controlled. The lowest weight loss was observed with PET, regardless of storage temperature. The lowest respiration rate was obtained in dahlias stored at 8 °C, regardless of packaging material. Ethylene production was not influenced by packaging material or storage temperature. In general, phenolic compounds and antioxidant capacity remained unchanged during storage. However, further studies are needed to improve control of pathogenic microorganisms in this commodity.