Chitosan Coating of Red Table Grapes and Fresh-Cut Honey Melons to Inhibit F usarium oxysporum Growth

Abstract

Chitosan is a modified, natural biopolymer derived by deacetylation of chitin. Mycelial growth of Penicillium chrysogenum, Fusarium oxysporum, Aspergillus parasiticus, As. fumigatus and As. niger was determined by measuring colony diameters on Petri plates. The red grape and honey melon samples inoculated with F. oxysporum were immersed into chitosan solution, and then kept at 4C for 7 days. The fungal isolates were tested using with seven concentrations of chitosan (0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%). The effective concentrations that require reducing the radial growth of the fungus on the media were determined as 57.6, 62.5 and 73.1% for Pe. chrysogenum, F. oxysporum and As. parasiticus, respectively. The chitosan coatings caused to decrease F. oxysporum growth in table grapes and honey melons and delayed changes in their external color. Chitosan is suitable to use as an antifungal edible film in the food industry in the near future. PRACTICAL APPLICATIONSChitosan has inhibitory activity for the growth of Penicillium chrysogenum, Fusarium oxysporum and Aspergillus parasiticus in vitro. Chitosan coatings can be used as an edible film for table grapes and honey cut melons. Hunter color values are better than the control samples for chitosan-coated fruits. It might be said that 1.5% w/v chitosan concentration can show optimum edible coating application for grapes and melons.

Nanocomposite Zinc Oxide-Chitosan Coatings on Polyethylene Films for Extending Storage Life of Okra (Abelmoschus esculentus)

“…The coatings used in our experiment showed good antimicrobial activity by reducing the amount of bacterial and fungal growth in packed okra samples during the twelve days of storage. In previous studies, the antimicrobial effect of direct chitosan coating of fruits and vegetables has been reported [ 19 , 43 , 44 , 45 ]. Chitosan reduced growth of grey mould [ 46 , 47 ], blue mould [ 48 ] and black mould [ 49 ] in grapes, strawberries and tomatoes.…”

“…Chitosan is non-toxic, film forming, and biodegradable biopolymer with antimicrobial properties, which make it ideal for the development of antimicrobial food packaging [ 17 , 18 ]. It is widely used in food production as a fining agent for clarification and de-acidification of fruit juices and for water purification [ 19 ]. Chitosan as a packaging material either alone or with other compounds was proved to improve shelf life while maintaining the quality of meat [ 20 ], fish [ 21 ] and vegetables [ 17 ].…”

“…The application of chitosan coating in food was mostly presented as an edible or direct coating. Few reports proposed the use of chitosan films blended with different components for food packaging [ 17 , 18 , 19 , 20 , 21 ]. A recent study by Rahman and co-workers [ 20 ] proved the efficiency of chitosan-ZnO nanocomposite films formed into pouches in extending the shelf-life of raw meat.…”

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

“…In this study, chitosan had the most positive effects on strawberry fruit quality amongst three polysaccharides (Figures 1-3). Unlike other polysaccharide coating materials, chitosan has ability to resist several fungi and induce defense enzymes such as chitinase and chitosanase, which are associated with induced systemic resistance of fruits [30]. Chitosancoated fruits maintained significantly high POD, CAT, SOD, and APX activities on the 16th day of storage at 4 ∘ C ( Figure 5).…”

Chitosan combined with sodium silicate treatment induces resistance against rot caused by Alternaria alternata in postharvest jujube fruit

“…It is reported that chitosan treating can directly inhibit spore germination and mycelial growth on different pathogen such as Alternaria alternata, Colletotrichum gloeosporioides, Botrytis cinerea and Penicillium expansum (Bautista-Baños, Hernández-López, Bosquez-Molina, & Wilson, 2003;Liu, Tian, Meng, & Xu, 2007;Wang et al, 2014). At present, chitosan has been used for controlling postharvest disease of sweet cherry (Feliziani et al, 2013), tomato , fresh cut honey melons (Irkin & Guldas, 2014), jujube and so on. Sun, Bi, Li, Han, and Ge (2008) pointed out that inducing disease resistance in plants with chitosan was related to enzymatic responses and metabolism biosynthesis.…”