Volatile Compounds from Raspberry and Strawberry Fruit Inhibit Postharvest Decay Fungi

Fifteen 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 of Alternaria altemata, Botrytis cinerea , and Col‐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 or E ‐2‐hexenal inhibited all three species. Starch encapsulated 2‐nonanone reduced fungal decay of raspberries and strawberries in enclosed containers after 7 days at 10°C.