The Effect of Cinnamon Extract on the Prevention of Fruit Spoilage via Delay in Microbial Growth

Abstract

Background: Approximately 30% of fresh produce spoils in its packaging before consumption, impacting the economy and straining environmental resources. The goal of this project is to elucidate a safe and effective solution for extending the post-harvest life of fruit. The benefits of cinnamon extract have been studied in numerous applications, including antimicrobial ones. This study investigates whether infusing an extract of 0.1% cinnamon bark essential oil into pulp fiber produce containers would reduce microbial growth and volume loss associated with fruit spoilage. Methods: Three fresh strawberries were placed in individual pulp fiber containers infused with cinnamon bark extract, and 3 were placed in similar containers without the extract. Strawberries were selected for uniformity in size, color, and state of freshness and were stored in identical environmental conditions. Each strawberry was swabbed for microbes and plated on DRBC agar. Colony counts, photographs, and strawberry weights were recorded daily for 7 days. Results: There was a 57.9% reduction in microbial colony counts in the strawberries stored in containers treated with extract compared to the control group. A greater reduction in weight was seen in the treatment group, likely explained by the added weight of mold growth noted in the control group. Conclusion: This research holds the promise of enhancing food preservation methods safely and effectively, thereby mitigating food waste and ensuring the availability of fresh produce.