Synthesis and Antifungal Activities of Cinnamaldehyde Derivatives against Penicillium digitatum Causing Citrus Green Mold

Author:

Gan Zengyu1ORCID,Huang Jianping2,Chen Jinyin13ORCID,Nisar Muhammad Farrukh145ORCID,Qi Wenwen1

Affiliation:

1. Collaborative Innovation Center of Post-Harvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province, Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China

2. College of Science, Jiangxi Agricultural University, Nanchang 330045, China

3. College of Materials and Chemical Engineering, Pingxiang University, Pingxiang, Jiangxi 337055, China

4. Key Laboratory of Crop Physiology Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang, Jiangxi, China

5. Department of Physiology and Biochemistry, Cholistan University of Veterinary and Animal Sciences (CUVAS), Bahawalpur, Pakistan

Abstract

Penicillium digitatum (green mold) is pathogenic fungi and causes citrus fruit postharvest rotting that leads to huge economic losses across the world. The current study was aimed to develop a new derivative of cinnamaldehyde (4-methoxycinnamaldehyde) through the cross-hydroxyaldehyde condensation method with benzaldehyde substituted by a benzene ring under the catalysis of alkaline reagent and, moreover, to test their antifungal potential against P. digitatum, the major citrus fruit rotting fungi. Multiple derivatives of cinnamaldehyde viz. 4-nitro CA, 4-chloro CA, 4-bromo CA, 4-methyl CA, 4-methoxy CA, and 2,4-dimethoxy CA were synthesized in the current study whereas the 4-methoxy CA showed highest antifungal actions for citrus fruit postharvest rotting fungi P. digitatum. Moreover, 4-methoxy CA was found to reduce the spore germination and growth by damaging the fungal cell membrane, as well as declined the levels of reducing sugars.

Funder

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

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