Study on Antifungal Properties of Cinnamon and Perilla oil on Penicillium sp. and Aspergillus niger

Penicillium sp.and Aspergillus niger were isolated from red dates as the tested strains. Through determination of cinnamon oil and perilla oil in different scale, different temperature and different pH conditions,study on inhibition of the two fungi, and on the basis of orthogonal test optimization to determine the optimum inhibited conditions. The test results show that: cinnamon oil to Penicillium sp. minimum inhibitory concentration(MIC) is 0.313 μL/mL, Aspergillus niger MIC is 0.156 μL/mL, and perilla oil on Penicillium sp. and Aspergillus niger MIC are 10 μL/mL and 5 μL/mL; cinnamon oil and perilla oil in the total content of 0.42 μL/mL, two concentration ratio was 3 ∶ 1, 5 ℃, pH 3 on Penicillium sp. antibacterial circle diameter up to 24 mm, on Aspergillus niger antibacterial circle diameter up to 22.7 mm. The composite essential oils of cinnamon and perilla which has obvious inhibiting effect on Penicillium sp. and Aspergillus niger, is a good storage of Dongzao jujube mildew inhibitor.