Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ o...

Autores
Alvarez, María Victoria; Palou, L.; Taberner, V.; Fernández Catalán, A.; Martínez Blay, V.; Argente Sanchis, M.; Pérez Gago, María Bernardita
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pectin-beeswax edible coatings containing essential oils (EOs) and plant extracts as antifungal ingredients have been developed to reduce postharvest losses in 'Valencia' oranges. After in vitro evaluation of the antifungal activity of the ingredients against Penicillium digitatum, selected agents and concentrations (0.2-2%, w/w) were incorporated into the coating. The curative activity of antifungal edible coatings (AECs) to control green mold was tested on artificially inoculated oranges incubated 8 days at 20°C. The effects of selected AECs on green mold and fruit physicochemical and sensory quality were tested on oranges stored for up to 8 weeks at 5°C plus 1 week at 20°C. Commercial compounds evaluated in vitro were cinnamon (CN), lemongrass (LG), Satureja montana (SM), myrrh (MY), eugenol (EU), geraniol (GE), green tea extract (GT), propolis (PRO), and vanillin (VA). Mycelial growth inhibition of P. digitatum after 7-14 days of incubation at 25°C was evaluated in PDA media exposed to EOs volatiles or by direct contact with the extracts using the agar dilution method. CN, SM, EU and GE (at a dose of 20 μL) inhibited the fungus radial growth by 90-100%; whereas, VA, PRO and MY were effective at 0.125-0.5%. After 8 days of incubation at 20°C, AECs containing 0.2% GE, 0.8% EU or 1.5% MI reduced green mold incidence (infected fruit, %) on oranges by more than 40%, while the highest reduction in disease severity (lesion diameter, mm) was observed with 0.8% CN. After 4 weeks of cold storage, 0.2% GE and 0.8% EU-based coatings reduced disease incidence by more than 50%, and 0.8% EU-coating was the most effective to reduce severity. In addition, the 0.8% EU-based coating was the most effective to reduce weight loss and provided the highest gloss on coated oranges at the end of the storage, showing its potential to reduce citrus postharvest losses.
Fil: Alvarez, María Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Palou, L.. Institut Valencià D'investigacions Agràries.; España
Fil: Taberner, V.. Institut Valencià D'investigacions Agràries.; España
Fil: Fernández Catalán, A.. Institut Valencià D'investigacions Agràries.; España
Fil: Martínez Blay, V.. Institut Valencià D'investigacions Agràries.; España
Fil: Argente Sanchis, M.. Institut Valencià D'investigacions Agràries.; España
Fil: Pérez Gago, María Bernardita. Institut Valencià D'investigacions Agràries.; España
Materia
CITRUS
DISEASE CONTROL
NATURAL ANTIFUNGAL AGENTS
PENICILLIUM DIGITATUM
POSTHARVEST QUALITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/222211
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/222211
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ orangesAlvarez, María VictoriaPalou, L.Taberner, V.Fernández Catalán, A.Martínez Blay, V.Argente Sanchis, M.Pérez Gago, María BernarditaCITRUSDISEASE CONTROLNATURAL ANTIFUNGAL AGENTSPENICILLIUM DIGITATUMPOSTHARVEST QUALITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pectin-beeswax edible coatings containing essential oils (EOs) and plant extracts as antifungal ingredients have been developed to reduce postharvest losses in 'Valencia' oranges. After in vitro evaluation of the antifungal activity of the ingredients against Penicillium digitatum, selected agents and concentrations (0.2-2%, w/w) were incorporated into the coating. The curative activity of antifungal edible coatings (AECs) to control green mold was tested on artificially inoculated oranges incubated 8 days at 20°C. The effects of selected AECs on green mold and fruit physicochemical and sensory quality were tested on oranges stored for up to 8 weeks at 5°C plus 1 week at 20°C. Commercial compounds evaluated in vitro were cinnamon (CN), lemongrass (LG), Satureja montana (SM), myrrh (MY), eugenol (EU), geraniol (GE), green tea extract (GT), propolis (PRO), and vanillin (VA). Mycelial growth inhibition of P. digitatum after 7-14 days of incubation at 25°C was evaluated in PDA media exposed to EOs volatiles or by direct contact with the extracts using the agar dilution method. CN, SM, EU and GE (at a dose of 20 μL) inhibited the fungus radial growth by 90-100%; whereas, VA, PRO and MY were effective at 0.125-0.5%. After 8 days of incubation at 20°C, AECs containing 0.2% GE, 0.8% EU or 1.5% MI reduced green mold incidence (infected fruit, %) on oranges by more than 40%, while the highest reduction in disease severity (lesion diameter, mm) was observed with 0.8% CN. After 4 weeks of cold storage, 0.2% GE and 0.8% EU-based coatings reduced disease incidence by more than 50%, and 0.8% EU-coating was the most effective to reduce severity. In addition, the 0.8% EU-based coating was the most effective to reduce weight loss and provided the highest gloss on coated oranges at the end of the storage, showing its potential to reduce citrus postharvest losses.Fil: Alvarez, María Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Palou, L.. Institut Valencià D'investigacions Agràries.; EspañaFil: Taberner, V.. Institut Valencià D'investigacions Agràries.; EspañaFil: Fernández Catalán, A.. Institut Valencià D'investigacions Agràries.; EspañaFil: Martínez Blay, V.. Institut Valencià D'investigacions Agràries.; EspañaFil: Argente Sanchis, M.. Institut Valencià D'investigacions Agràries.; EspañaFil: Pérez Gago, María Bernardita. Institut Valencià D'investigacions Agràries.; EspañaISHS2023-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/222211Alvarez, María Victoria; Palou, L.; Taberner, V.; Fernández Catalán, A.; Martínez Blay, V.; et al.; Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges; ISHS; Acta Horticulturae; 1363; 3-2023; 229-2360567-7572CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.actahort.org/books/1363/1363_34.htminfo:eu-repo/semantics/altIdentifier/doi/10.17660/ActaHortic.2023.1363.34info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:01:04Zoai:ri.conicet.gov.ar:11336/222211instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:01:05.265CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges
title Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges
spellingShingle Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges
Alvarez, María Victoria
CITRUS
DISEASE CONTROL
NATURAL ANTIFUNGAL AGENTS
PENICILLIUM DIGITATUM
POSTHARVEST QUALITY
title_short Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges
title_full Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges
title_fullStr Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges
title_full_unstemmed Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges
title_sort Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges
dc.creator.none.fl_str_mv Alvarez, María Victoria
Palou, L.
Taberner, V.
Fernández Catalán, A.
Martínez Blay, V.
Argente Sanchis, M.
Pérez Gago, María Bernardita
author Alvarez, María Victoria
author_facet Alvarez, María Victoria
Palou, L.
Taberner, V.
Fernández Catalán, A.
Martínez Blay, V.
Argente Sanchis, M.
Pérez Gago, María Bernardita
author_role author
author2 Palou, L.
Taberner, V.
Fernández Catalán, A.
Martínez Blay, V.
Argente Sanchis, M.
Pérez Gago, María Bernardita
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv CITRUS
DISEASE CONTROL
NATURAL ANTIFUNGAL AGENTS
PENICILLIUM DIGITATUM
POSTHARVEST QUALITY
topic CITRUS
DISEASE CONTROL
NATURAL ANTIFUNGAL AGENTS
PENICILLIUM DIGITATUM
POSTHARVEST QUALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pectin-beeswax edible coatings containing essential oils (EOs) and plant extracts as antifungal ingredients have been developed to reduce postharvest losses in 'Valencia' oranges. After in vitro evaluation of the antifungal activity of the ingredients against Penicillium digitatum, selected agents and concentrations (0.2-2%, w/w) were incorporated into the coating. The curative activity of antifungal edible coatings (AECs) to control green mold was tested on artificially inoculated oranges incubated 8 days at 20°C. The effects of selected AECs on green mold and fruit physicochemical and sensory quality were tested on oranges stored for up to 8 weeks at 5°C plus 1 week at 20°C. Commercial compounds evaluated in vitro were cinnamon (CN), lemongrass (LG), Satureja montana (SM), myrrh (MY), eugenol (EU), geraniol (GE), green tea extract (GT), propolis (PRO), and vanillin (VA). Mycelial growth inhibition of P. digitatum after 7-14 days of incubation at 25°C was evaluated in PDA media exposed to EOs volatiles or by direct contact with the extracts using the agar dilution method. CN, SM, EU and GE (at a dose of 20 μL) inhibited the fungus radial growth by 90-100%; whereas, VA, PRO and MY were effective at 0.125-0.5%. After 8 days of incubation at 20°C, AECs containing 0.2% GE, 0.8% EU or 1.5% MI reduced green mold incidence (infected fruit, %) on oranges by more than 40%, while the highest reduction in disease severity (lesion diameter, mm) was observed with 0.8% CN. After 4 weeks of cold storage, 0.2% GE and 0.8% EU-based coatings reduced disease incidence by more than 50%, and 0.8% EU-coating was the most effective to reduce severity. In addition, the 0.8% EU-based coating was the most effective to reduce weight loss and provided the highest gloss on coated oranges at the end of the storage, showing its potential to reduce citrus postharvest losses.
Fil: Alvarez, María Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Palou, L.. Institut Valencià D'investigacions Agràries.; España
Fil: Taberner, V.. Institut Valencià D'investigacions Agràries.; España
Fil: Fernández Catalán, A.. Institut Valencià D'investigacions Agràries.; España
Fil: Martínez Blay, V.. Institut Valencià D'investigacions Agràries.; España
Fil: Argente Sanchis, M.. Institut Valencià D'investigacions Agràries.; España
Fil: Pérez Gago, María Bernardita. Institut Valencià D'investigacions Agràries.; España
description Pectin-beeswax edible coatings containing essential oils (EOs) and plant extracts as antifungal ingredients have been developed to reduce postharvest losses in 'Valencia' oranges. After in vitro evaluation of the antifungal activity of the ingredients against Penicillium digitatum, selected agents and concentrations (0.2-2%, w/w) were incorporated into the coating. The curative activity of antifungal edible coatings (AECs) to control green mold was tested on artificially inoculated oranges incubated 8 days at 20°C. The effects of selected AECs on green mold and fruit physicochemical and sensory quality were tested on oranges stored for up to 8 weeks at 5°C plus 1 week at 20°C. Commercial compounds evaluated in vitro were cinnamon (CN), lemongrass (LG), Satureja montana (SM), myrrh (MY), eugenol (EU), geraniol (GE), green tea extract (GT), propolis (PRO), and vanillin (VA). Mycelial growth inhibition of P. digitatum after 7-14 days of incubation at 25°C was evaluated in PDA media exposed to EOs volatiles or by direct contact with the extracts using the agar dilution method. CN, SM, EU and GE (at a dose of 20 μL) inhibited the fungus radial growth by 90-100%; whereas, VA, PRO and MY were effective at 0.125-0.5%. After 8 days of incubation at 20°C, AECs containing 0.2% GE, 0.8% EU or 1.5% MI reduced green mold incidence (infected fruit, %) on oranges by more than 40%, while the highest reduction in disease severity (lesion diameter, mm) was observed with 0.8% CN. After 4 weeks of cold storage, 0.2% GE and 0.8% EU-based coatings reduced disease incidence by more than 50%, and 0.8% EU-coating was the most effective to reduce severity. In addition, the 0.8% EU-based coating was the most effective to reduce weight loss and provided the highest gloss on coated oranges at the end of the storage, showing its potential to reduce citrus postharvest losses.
publishDate 2023
dc.date.none.fl_str_mv 2023-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/222211
Alvarez, María Victoria; Palou, L.; Taberner, V.; Fernández Catalán, A.; Martínez Blay, V.; et al.; Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges; ISHS; Acta Horticulturae; 1363; 3-2023; 229-236
0567-7572
CONICET Digital
CONICET
url http://hdl.handle.net/11336/222211
identifier_str_mv Alvarez, María Victoria; Palou, L.; Taberner, V.; Fernández Catalán, A.; Martínez Blay, V.; et al.; Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges; ISHS; Acta Horticulturae; 1363; 3-2023; 229-236
0567-7572
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.actahort.org/books/1363/1363_34.htm
info:eu-repo/semantics/altIdentifier/doi/10.17660/ActaHortic.2023.1363.34
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv ISHS
publisher.none.fl_str_mv ISHS
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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