Essential oils of medicinal plants are good alternative to chemical pesticides. There are numerous problems
for using essential oil due to its low solubility in water, high vapour pressure and chemical and
physical instability. Use of nano-emulsions is a good idea for decreasing side effect of the essential oils
and enhance their efficiency as well as delivery to hot spot. In addition, nano-emulsion system make
smaller size particles and increase stability and shelf-life of the active compounds to enhance their
antimicrobial activity. In this study, nano-emulsion of essential oil of cinnamon (Cinammon zeylanicum)
was prepared and their physicochemical characteristics were determined. The size particle of nanoemulsions
was determined 115.33±3.97 nm. Various concentrations of emulsion and nano-emulsion
as well as fungicides Thiabendazole were studied to control of fruit rot fungi Rhizopus stolonifer and
Botrytis cinerea on PDA medium and strawberry. Generally, there was no significant difference between
emulsion and nano-emulsion of oil to inhibit fungal growth in PDA medium. Both of them could
completely inhibit B. cinerea and R. stolonifer at 500 and 1000 μl/l respectively. There was significant
difference between emulsion and nano-emulsion to reduce fruit spoilage decay on strawberry. The
nano-emulsion showed stronger antifungal properties than emulsion to suppress fungal strawberry
decay. At the concentrations of the 2:1000, there was no significant difference between thiabendazole
with Cinammon nano-emulsion to suppress Rhizopus fruit rot. However, nano-emulsions of cinnamon
at the concentration 2:1000 as well as cinnamon at 1:1000 exhibited the best impact to control grey
mol caused by B. cinerea. Nano-emulsion of cinnamon recommends for making natural fungicide
