Antifungal Packaging Film to Maintain Quality and Control Postharvest Diseases in Strawberries

Abstract

Strawberries are a highly perishable crop with postharvest losses than reach up to 40%. Cost-effective and sustainable technologies in the form of active packing films can provide a solution. Antimicrobial packaging films were produced from pullulan polymer and Solid Lipid Nanoparticles (SLN) containing 1% w/w cinnamaldehyde. Strawberries were stored at 3 °C for 10 days and 12 °C for 6 days. Microbial and physical quality parameters were evaluated during storage. A reduction of approximately 2 Log CFU/g in yeast and mold population was observed for treated strawberries stored at 3 °C as compared to the control (p < 0.05). Yeast and molds counts were significantly lower on day 2 and 4 at 12 °C for treated samples. Strawberries packaged with the active films demonstrated lower respiration rates and the retention of bright red color at both storage temperatures. Active pullulan films were effective in maintaining the desired strawberry quality and reducing fungal decay during refrigerated storage.

Volatile Organic Compounds (VOCs) Produced by Gluconobacter cerinus and Hanseniaspora osmophila Displaying Control Effect against Table Grape-Rot Pathogens

“…Research into, e.g., yeast biocontrol methods have shown promising results, demonstrating ideal antagonistic properties and adaptability to adverse environmental conditions, few nutritional requirements, and prolonged half-life formulation [19,20]. Although numerous antifungal biocontrol procedures have been developed and patented in several countries [18,[21][22][23], very few have been applied to agricultural use. This is likely due to their low antagonistic effectiveness not meeting the high quality and safety requirements, and trade regulations, of international markets [18].…”

“…or are naturally occurring (emissions by plants, animals, and microorganisms), belong to five chemical groups: terpenoids, fatty acid derivatives, benzenoid compounds, phenylpropanoids, and amino acid derivatives. Furthermore, VOCs produced naturally diffuse through biological fumigation (or "biofumigation"), which has shown promise against a wide range of storage pathogens and fungal decay [16,22].…”

Hot-Melt-Extruded Active Films Prepared from EVOH/Trans-Cinnamaldehyde Blends Intended for Food Packaging Applications

“…Under favorable conditions, fungal spores develop and disperse the fungi, colonizing the produce surface and causing deterioration of the sensory characteristics of the food produce, discoloration, decomposition, and generation of mycotoxins, that may cause health risk. One of the most common fungal pathogens implicated in the deterioration of food produce, mainly of fruits and vegetables, is Penicillium expansum [ 9 ]. This species is a widespread fungal pathogen in many foods, causing significant economic losses and also health problems associated with the production of toxic secondary metabolites [ 10 , 11 ].…”

Polyhydroxyalkanoate/Antifungal Polyene Formulations with Monomeric Hydroxyalkanoic Acids for Improved Antifungal Efficiency

“…Antifungal films using different polymer matrices and antifungal agents are mostly developed as an effort to produce active food packing films [ 60 , 61 , 62 , 63 ]. Given that these films or coatings are usually edible and bio-degradable, they are usually produced by combining some biopolymer with a natural active agent.…”

“…Given that these films or coatings are usually edible and bio-degradable, they are usually produced by combining some biopolymer with a natural active agent. Incorporation of essential oils into starch-gelatin blend [ 60 ], alginate-clay [ 64 ], pullulan [ 63 ] or chitosan [ 62 ] films provided not just antifungal activity, but also improved film structural properties. Antifungal dermal patches have also been developed using more specialized polymeric matrices and most often one of clinical azoles [ 65 , 66 ].…”