Chitosan–catechin coating as an antifungal and preservable agent for postharvest satsuma oranges

Abstract

The antifungal properties of chitosan–catechin coating and the effect of fruit preservation were studied. We used catechin to modify chitosan to prepare a coating. The purpose of the study was to use chitosan–catechin coating to prolong the preservation time of satsuma oranges. In vitro experiments, the results showed that the antifungal activity of chitosan–catechin increased with increasing concentration, and the results are also significantly effect of comparing to chitosan and catechin alone (*p < 0.05). In vivo studies, chitosan–catechin coating treatment significantly reduced rot caused by Penicillium Citrinum and Aspergillus niger. The physiological and biochemical indexes of the chitosan–catechin coating treatment group were significantly higher than those of the control group (*p ≤ 0.05). In the toxicity test, mice injected with chitosan–catechin solution showed no significant difference compared to the control group. These results indicate that this chitosan–catechin coating may be useful as an antifungal and preserving agent for satsuma oranges. Practical applications The fruit after harvest every year is a large loss due to improper storage, and the preservation of fruits is an effective way to reduce losses. The traditional fruit wrap is not degradable, and the preservation effect is relatively general. The chitosan film is a new type of edible fruit wrap, which has the advantages of being edible and easily degradable, and can effectively reduce environmental pollution. Adding catechin to the preparation process of chitosan film can better improve the fresh‐keeping effect and prolong the preservation time of the fruit.

Overexpression of VqWRKY31 enhances powdery mildew resistance in grapevine by promoting salicylic acid signaling and specific metabolite synthesis

“…6c ). Previous studies have shown that catechin derivatives inhibit fungal diseases in satsuma orange, Norway spruce, and arabidopsis [ 58 – 60 ].…”

Effect of chitosan/starch aldehyde‐catechin conjugate composite coating on the quality and shelf life of fresh pork loins

“…21 Due to possessing strong antioxidant and antimicrobial activities, catechins have been added into chitosan coating to prepare active packaging. 22,23 Chitosan/catechin composite coating triggers synergistic antioxidant and antimicrobial actions, which are beneficial to prolong the shelf life of fresh pork. 23 Nonetheless, catechins are chemically unstable and highly sensitive to heat, light, oxygen and alkaline conditions, resulting in the oxidation and degradation of catechins.…”

“…The antimicrobial mechanisms of catechins are related to their ability to damage bacterial cell membrane, inhibit fatty acid synthesis and inhibit enzyme activity 21 . Due to possessing strong antioxidant and antimicrobial activities, catechins have been added into chitosan coating to prepare active packaging 22,23 . Chitosan/catechin composite coating triggers synergistic antioxidant and antimicrobial actions, which are beneficial to prolong the shelf life of fresh pork 23 .…”

Pacific white shrimp ( Litopenaeus vannamei ) shell chitosan and the conjugate with epigallocatechin gallate: Antioxidative and antimicrobial activities

“…Polyphenols possess a wide range of biological properties such as antioxidant, antifungal, antiallergic, antimicrobial, antitumor, anti‐inflammatory, and antiviral activities (Hu & Luo, 2016). Some polyphenols such as gallic acid, caffeic acid, eugenol, and EGCG have been successfully incorporated or conjugated with chitosan (Cheng et al., 2019; Ding et al., 2019; Lee & Je, 2013; Lei et al., 2014b; Sauperl et al., 2014). EGCG is water‐soluble phenolic compound and has low solubility in lipophilic system (Zhong et al., 2012).…”