Coatings comprising chitosan and Mentha piperita L. or Mentha×villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit

Guerra, Ingrid Conceição Dantas; Silva, Priscila Oliveira Costa; Pontes, Alline Lima de Souza; Lúcio, Ana Sílvia Suassuna Carneiro; Tavares, Josean Fechine; Barbosa-Filho, José Maria; Madruga, Marta Suely; Souza, Evandro Leite de

doi:10.1016/j.ijfoodmicro.2015.08.009

Cited by 131 publications

(92 citation statements)

References 39 publications

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“…Similarly, a previous study found that the application of coatings composed of CHI and Mentha spp. EOs did not impact negatively the general sensory acceptability of cherry tomato fruit (Guerra et al, 2015).…”

Section: Effects On Quality Of Tomato Fruitmentioning

confidence: 79%

“…The coated and uncoated tomato fruit were predominantly red throughout storage, and under all experimental conditions, a decrease (P ≤ 0.05) in the h* value with concomitant increase in the C* value provoked expected changes in color from red/orange to red over time. This suggest that the CHI-CCEO coating displayed no negative impact on lycopene formation in fruit, as the color changed from orange-red to darker red during storage (Guerra et al, 2015).…”

Section: Effects On Quality Of Tomato Fruitmentioning

confidence: 85%

“…The CHI concentration was set at 4 mg/mL (1/2 × MIC) because it was the lowest tested concentration that was capable of forming a viscous solution with coating features to permit its application as a coating for tomato fruits. The CCEO concentration was set at 1.25 µL/mL (1/4 × MIC) because EOs should be incorporated at low concentrations in coating-forming solutions to minimize their impact on olfactory perception by consumers (Guerra et al, 2015;Perdones et al, 2012).…”

Section: In Vitro Assaysmentioning

confidence: 99%

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A coating composed of chitosan andCymbopogon citratus(Dc. Ex Nees) essential oil to control Rhizopus soft rot and quality in tomato fruit stored at room temperature

Athayde

Silva

Guerra

et al. 2016

The Journal of Horticultural Science and Biotechnology

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Section: Effects On Quality Of Tomato Fruitmentioning

confidence: 79%

Section: Effects On Quality Of Tomato Fruitmentioning

confidence: 85%

Section: In Vitro Assaysmentioning

confidence: 99%

See 1 more Smart Citation

A coating composed of chitosan andCymbopogon citratus(Dc. Ex Nees) essential oil to control Rhizopus soft rot and quality in tomato fruit stored at room temperature

Athayde

Silva

Guerra

et al. 2016

The Journal of Horticultural Science and Biotechnology

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“…Viuda-Martos et al [19] have found that orange essential oil was the most effective against A. [20] the efficacy of coatings comprising shrimp chitosan (CHI) and Mentha piperita L. (MPEO) or Mentha villosa Huds (MVEO) essential oils to control mold infections caused by Aspergillus niger, Botrytis cinerea, Penicillium expansum and Rhizopus stolonifera was evaluated. They found that during the 7 days of incubation, the different combinations of CHI and MPEO (CHI-MPEO) and CHI and MVEO (CHI-MVEO) strongly inhibited (90.2-97.5% and 90.1-94.2%, respectively) the growth of A. niger, B. cinerea, P. expansum and R. stolonifer compared with the control treatment.…”

Section: Antifungal Activitymentioning

confidence: 99%

Thein vitroeffect of selected essential oils on the growth and mycotoxin production ofAspergillusspecies

Císarová

Tančinová

Medo

et al. 2016

Journal of Environmental Science and Health, Part B

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The aim of the present study was to assess the antifungal and anti-toxinogenic activity of 15 essential oils (EOs) against three fungi of the genus Aspergillus (A. parasiticus KMi-227-LR, A. parasiticus KMi-220-LR and A. flavus KMi-202-LR). The minimum inhibitory doses (MIDs) of the tested essential oils and their antifungal activity were determined using the micro-atmosphere method. The original commercial essential oil samples of Jasminum officinale L., Thymus vulgaris L., Syzygium aromaticum (L.) Merrill & Perry, Rosmarinus officinalis L., Ocimum basilicum L., Eucalyptus globulus Labill., Salvia officinalis L., Citrus limon (L.) Burm, Origanum vulgare L., Lavandula angustifolia Mill., Carum carvi L., Citrus sinensis (L.) Osbeck., Zingiber officinalis Rosc., Mentha piperita L. and Cinnamomum zeylanicum Nees. (C. verum J.S.Presl.) were produced in Slovakia (Calendula a.s., Nová Ľubovňa, Slovakia). All essential oils exhibited activity against all tested strains of fungi. After 14 days of incubation, A. flavus (KMi-202-LR) showed the highest susceptibility with a growth inhibition percentage (GIP) of 18.70% to C. limon and 5.92% to C. sinensis, while A. parasiticus (KMi-220-LR) exhibited a GIP of 20.56% to J. officinale. The minimum inhibitory doses (MIDs) of EOs with the most significant activity were recorded. The best antifungal activity, using the micro-atmosphere method was found in S. aromaticum with an MID of 62.5 μL L air, T. vulgaris (MID of 62.5 μL L air) and O. vulgare (MID of 31.5 μL L air) against all tested strains. Mycotoxin production of the tested strains was evaluated by the thin layer chromatography (TLC) method. Mycotoxin production of AFB and AFG was inhibited following all treatments with C. carvi, R. officinale and S. officinale, Eucalyptus globulus L. and O. basilicum L. Essential oils exhibited a potential inhibition activity against toxic fungi, although, these affected only the production of AFB.

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“…Postharvest decay caused by fungal contamination of cherry tomato fruit has been primarily controlled by the application of synthetic fungicidal agents in the field and during the postharvest period (Fagundes et al, 2015b; Guerra et al, 2015). These agents do not adversely affect the appearance or quality of the treated fruit (de Amiri et al, 2008), but their indiscriminate and excessive use on crops has been a major cause of the development of resistant fungal pathogen populations (de Oliveira et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit

et al. 2016

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The efficacy of an edible chitosan coating (CHI; 4 mg/mL) and Origanum vulgare L. essential oil (OVEO; 1.25 μL/mL) for maintaining the quality of cherry tomato fruit during storage at room (25°C; 12 days) and cold (12°C; 24 days) temperatures was assessed. CHI and OVEO in combination showed in vitro fungicidal effects against R. stolonifer and Aspergillus niger. CHI-OVEO coating reduced the incidence of black mold and soft rot caused by these fungi in artificially contaminated cherry tomato fruit during storage at both temperatures. CHI-OVEO coating delayed the appearance of the first visible signs of black mold and soft rot in artificially contaminated cherry tomato fruit stored at room temperature by 6 days and by more than 9 days in those stored at cold temperature. At the end of storage at room and cold temperature fruit coated with CHI-OVEO showed higher firmness (>2 N/mm) and lower weight loss (>2%) compared to uncoated tomato fruit. CHI-OVEO coating delayed the decrease of lycopene, ascorbic citric acid, glucose and fructose during the storage time assessed at room or cold temperatures. The increase of catechin, myricetin, caffeic and syringic acids was higher (1–9 mg/g) in cherry tomato fruit coated with CHI-OVEO compared to uncoated fruit during the storage at both temperatures studied. CHI-OVEO coating is a feasible treatment for maintaining the storage quality of cherry tomato fruit.

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Coatings comprising chitosan and Mentha piperita L. or Mentha×villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit

Cited by 131 publications

References 39 publications

A coating composed of chitosan andCymbopogon citratus(Dc. Ex Nees) essential oil to control Rhizopus soft rot and quality in tomato fruit stored at room temperature

A coating composed of chitosan andCymbopogon citratus(Dc. Ex Nees) essential oil to control Rhizopus soft rot and quality in tomato fruit stored at room temperature

Thein vitroeffect of selected essential oils on the growth and mycotoxin production ofAspergillusspecies

A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit

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