Effects of post-harvest treatment using chitosan from Mucor circinelloides on fungal pathogenicity and quality of table grapes during storage

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.fm.2014.06.007

Cited by 30 publications

(41 citation statements)

References 32 publications

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“…Furthermore, chitosan coatings did not affect the concentration of acids in grapes during cold storage. This finding is in agreement with previous studies, reporting that there was no difference in titratable acidity of grapes coated with pure chitosan and its combination Origanum vulgare EOs …”

Section: Resultssupporting

confidence: 94%

Edible coating composed of chitosan andSalvia fruticosaMill. extract for the control of grey mould of table grapes

Kanetis

Exarchou

Charalambous

et al. 2016

J. Sci. Food Agric.

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Section: Resultssupporting

confidence: 94%

Edible coating composed of chitosan andSalvia fruticosaMill. extract for the control of grey mould of table grapes

Kanetis

Exarchou

Charalambous

et al. 2016

J. Sci. Food Agric.

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“…Most of the retrieved studies used commercial crustacean CH, with the exception of three studies that used fungal CH from Mucor circinelloides and Cunninghamella elegans (Mucorales order, Zygomycetes; de Oliveira et al., , ; de Souza et al., ), and two studies that used crustacean CH extracted in laboratory from shells of the shrimp Litopenaeus vannamei Boone (Guerra et al., , ). CH used in most of these studies had similar deacetylation degree (that is, ≥75%).…”

Section: Resultsmentioning

confidence: 99%

“…Sixteen studies used fungi as target organisms in antimicrobial assays in vitro (Aloui et al., ; Andrade et al., ; Athayde et al., ; Barreto et al., ; Bosquez‐Molina et al., ; de Oliveira et al., , ; de Oliveira et al., ; de Souza et al., ; dos Santos et al., ; Guerra et al., ; Maqbool et al., ; Oliveira et al., ; Rodriguez‐Garcia et al., ; Shao et al., ; Vu et al., ; Xing et al., ). Three studies used only bacteria as target organisms (Azevedo et al., ; de Aquino et al., ; Gniewosz & Synowiec, ) and two studies used both fungi and bacteria (Sun et al., ; Xing et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…Different fruit (guava, mango, papaya, tomato, grape, strawberry, and blueberry) were immersed in coating‐forming dispersions containing CH (3.75 to 20 mg/mL) and EOs or IC in a range of concentrations (alone or in combination) for 30 s (Sun et al., ), 1 min (Aloui et al., ; Athayde et al., ; Barreto et al., ; Cháfer et al., ; de Oliveira et al., , ; de Souza et al., ; dos Santos et al., ; Guerra et al., , ; Oliveira et al., ; Perdones et al., ; Sánchez‐González et al., ), 2 min (Shao et al., ), 3 min (Azevedo et al., ; de Aquino et al., ), 5 min (de Oliveira et al., ; Xing et al., , ), or for a not‐informed dipping time (Vu et al., ). Tomatoes were brushed with 5 mL of pectin (3%) and/or oregano EO (15.7, 25.9, or 36.1 g/L) and allowed to dry at 25 °C (Rodriguez‐Garcia et al., ).…”

Section: Resultsmentioning

confidence: 99%

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An Analysis of the Published Literature on the Effects of Edible Coatings Formed by Polysaccharides and Essential Oils on Postharvest Microbial Control and Overall Quality of Fruit

Souza

Lundgren

Oliveira

et al. 2019

Comp Rev Food Sci Food Safe

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Consumers have shown increased concern about the importance of adopting regular fresh fruit consumption. Because fresh fruit are highly susceptible to postharvest decay, several studies have focused on the development of alternative technologies to extend their market period. The application of polysaccharides in combination with essential oils (EOs) to formulate edible coatings has been considered an innovative strategy to reduce postharvest losses in fruit. However, available studies have used different methodological procedures related to the production and application of these coatings on fruit, which could be potential influential factors on the achievement of the desired effects in coated fruit. This review summarized the studies focusing on the application of edible coatings formed by polysaccharides and EOs to preserve fruit, in addition to examine and discuss possible factors affecting their functionalities. The approach given in this review envisages to contribute to research in edible coatings formed by polysaccharides and EOs and help to their optimized application as a postharvest treatment of fruit. Despite of the different methods selected for use in experimental assays, data of available literature demonstrate that coatings formed by polysaccharides (that is, chitosan—the only polysaccharide used as an antimicrobial, cassava starch, flaxseed gum, gum arabic, hydroxypropylmethylcellulose, locust bean gum, mesquite gum, pectin, pullulan, and sodium alginate) and different EOs (or their individual constituents) are effective to reduce postharvest losses in fruit and generally do not adversely affected their physicochemical and sensory characteristics during storage.

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“…A utilização de quitosano em uva de mesa já foi testada e encontra-se referida em diversos trabalhos (Romanazzi et al, 2007;Fonseca, 2012;Shiri et al, 2013;Oliveira et al, 2014), nos quais a presente substância exibe resultados satisfatório no controlo de fungos e na manutenção da qualidade da uva de mesa, durante o período de conservação. A utilização do quitosano foi aprovado pela EPA como um biopesticida e pela FDA como um aditivo alimentar seguro (GRAS) de possível aplicação em alimentos desde que seja garantido o seu grau de pureza (Shahidi et al, 1999;Zhang et al, 2011).…”

Section: Introductionunclassified

Efeito do quitosano e ácido acético na conservação de uva de mesa

et al. 2017

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R E S U M OTodos os frutos sofrem perdas de qualidade desde o momento da colheita até ao seu consumo. A utilização de quitosano como revestimento edível tem sido uma alternativa no tratamento pós-colheita de uva de mesa com bons resultados. Tendo em consideração que a preparação de revestimentos à base deste biopolímero é realizada em solução de ácido acético, pretendeu-se avaliar se a aplicação do referido ácido terá alguma influência nas características físico-químicas da uva de mesa durante o período de conservação a 1 °C e HR de 95%. Do presente estudo conclui-se que a modalidade de ácido acético apresentou pior comportamento que a modalidade controlo e que para além disso não se verificaram interferências negativas deste ácido na solução de quitosano. A conservação de uva de mesa foi facilmente conseguida até aos 14 dias de conservação em frio com a utilização do revestimento edível à base de quitosano na concentração de 0,8%. Palavras-chave: pós-colheita, qualidade, vida útil, Vitis vinifera L. A B S T R A C TAll fruits suffer quality loss from the time of harvest to their consumption. The use of chitosan as edible coating has been considered as an alternative postharvest treatment with good results in table grape. Considering that coatings based in this biopolymer are prepared in acetic acid solution, it was intended to assess whether the application of the acetic acid has an influence on the physicochemical characteristics of table grapes during their conservation period at 1º C and 95% RH.From the present study, it is concluded that the acetic acid alone has a worse performance than the control mode. However, no negative interference of the acetic acid was found in the chitosan solution. The postharvest conservation of table grapes may be easily achieved even after 14 days of cold storage with the use of a chitosan-based edible coating at a concentration of 0.8%.

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Effects of post-harvest treatment using chitosan from Mucor circinelloides on fungal pathogenicity and quality of table grapes during storage

Cited by 30 publications

References 32 publications

Edible coating composed of chitosan andSalvia fruticosaMill. extract for the control of grey mould of table grapes

Edible coating composed of chitosan andSalvia fruticosaMill. extract for the control of grey mould of table grapes

An Analysis of the Published Literature on the Effects of Edible Coatings Formed by Polysaccharides and Essential Oils on Postharvest Microbial Control and Overall Quality of Fruit

Efeito do quitosano e ácido acético na conservação de uva de mesa

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