Effects of chitosan from Cunninghamella elegans on virulence of post-harvest pathogenic fungi in table grapes (Vitis labrusca L.)

Oliveira, Carlos Augusto do Nascimento; Magnani, Marciane; Sales, Camila Veríssimo de; Pontes, Alline Lima de Souza; Campos-Takaki, Galba Maria de; Stamford, Thayza Christina Montenegro; Souza, Evandro Leite de

doi:10.1016/j.ijfoodmicro.2013.11.006

Cited by 70 publications

(66 citation statements)

References 36 publications

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“…Cultures cultivated in growth media without addition of CHI or OVEO were similarly tested (controls). The results were expressed as inhibition rates (percentage) of mycelial radial growth (mm) relative to the control (de Oliveira et al, 2014). …”

Section: Methodsmentioning

confidence: 99%

“…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). In addition, there is an increased awareness of the potentially harmful nature of these chemical compounds on human health and the (Aquino et al, 2015; FAO, 2016).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Methodsmentioning

confidence: 99%

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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“…For this, 2-mm plugs taken from a 7-day-old culture grown on Sabouraud agar (Himedia, India) at 25°C were placed on the center of a Petri dish containing Sabouraud agar supplemented with CHI and CCEO alone or in combination (final concentration CHI 4 mg/mL, CCEO 1.25 µL/mL) and incubated at 25°C. The radial mycelial growth (cm) was measured using calipers every 18 h of incubation over a period of 90 h. The growth media without CHI or CCEO was similarly tested as control (Oliveira et al, 2014).…”

Section: Effects On Fungal Mycelial Growthmentioning

confidence: 99%

“…For the preference test, the tasters were asked to select the most and least appreciated samples based on overall evaluation. The intent to purchase was assessed on a 5-point structured hedonic scale ranging from 1 (certainly would not buy) to 5 (certainly would buy) (Oliveira et al, 2014).…”

Section: Sensory Analysis Of Tomato Fruitmentioning

confidence: 99%

“…Both CHI and chitin are natural co-polymers, comprising units of 2-amino-2-desoxy-D-glycopyranose and 2-acetamide-2-desoxy-D-glycopyranose interconnected by glycosidic β-1,4 bonds in variable proportions (Oliveira et al, 2014). CHI shows antimicrobial effects, the ability to form coating films, hypoallergenicity, biodegradability, and emulsifying properties (Cháfer, Sánchez-González, González-Martínez, & Chiralt, 2012).…”

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confidence: 99%

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