Evaluation of essential oil on the growth in vitro and in vivo of anthracnose in ‘Hass’ avocados

Muniz, Ana Carolina Corrêa; Marques, Kelly Magalhães; Galati, Vanessa Cury; Pereira, Fillipe de Oliveira; Mattiuz, Ben-Hur; Glória, Eduardo Micotti da; Mattiuz, Cláudia Fabrino Machado

doi:10.17660/actahortic.2016.1120.31

Cited by 2 publications

(3 citation statements)

References 16 publications

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“…might be due to the barrier property (formation of protective layer on fruit surface), antipathogenic activity (protection from decay), and control over hastened ripening exhibited by PE and EO coatings(Muniz et al, 2014). Our results corroborate with the finding of Khan TA B L E 1 Effect of application of plant extracts (PEs) and essential oils (EOs) on physical attributes of "Red Lady" papaya during storage (25 ± 4°C and 65% ± 5% RH)…”

supporting

confidence: 87%

“…However, fruits treated with “TLE (1% v/v)” exhibited the lowest PLW (12.20%), significantly followed by “PPE (1% v/v)” treated fruits (13.40), whereas the highest PLW (19.20%) was exhibited by untreated control fruits. This might be due to the barrier property (formation of protective layer on fruit surface), antipathogenic activity (protection from decay), and control over hastened ripening exhibited by PE and EO coatings (Muniz et al, 2014). Our results corroborate with the finding of Khan et al (2021), who reported the use of neem leaves extract to reduce the PLW of grapefruit during storage.…”

Section: Resultsmentioning

confidence: 99%

“…The PE and EO application lowered pathological decay (Jhalegar et al, 2015), physiological activity (Regnier et al, 2010), and delayed fruit ripening (Wahab, 2015). Muniz et al (2014) reported the application of PE to reduce disease incidence and ethylene production rate of "Hass" avocadoes. Our results find support from the observation of Sowmyashree et al (2021), who stated that the application of mixed PE lowered the physiological activity of nectarine fruit.…”

Section: Rates Of Respiration and Ethylene Evolutionmentioning

confidence: 99%

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Plant extract and essential oil coating prolongs shelf life and maintains keeping quality of papaya fruit during storage

Prasad

Singh²,

Singh

et al. 2022

Food Processing Preservation

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Papaya fruit is climacteric in nature and susceptible to chilling, and it exhibits high postharvest losses. Among the various eco‐friendly and health friendly postharvest quality preservation approaches, plant extracts (PEs) and essential oils (EOs) have drawn serious attention to the postharvest horticulturists as promising biopreservatives for postharvest quality retention of fruits. Thus, in this study, the efficacy of selected PE and EO was investigated for shelf‐life extension and keeping quality retention of papaya fruit during ambient storage (25 ± 4°C and 65% ± 5% relative humidity). Papaya fruits cv. “Red Lady” were dip coated with “pummelo peel extract” (1 % v/v), “pummelo EO” (0.1% v/v), “turmeric leaf extract” (TLE) (1% v/v), “turmeric EO” (0.1% v/v), and “neem EO” (2% v/v). Results revealed that all the selected coatings significantly influenced postharvest storage life and quality of papaya fruit, but the TLE (1% v/v) treatment was found best in extending keeping quality of fruit while positively affecting all the studied postharvest attributes. The TLE application exhibited the highest control over physiological and enzymatic activities of fruit. In addition, TLE treatment exhibited the highest consumer preference and sensory score while minimizing the postharvest decay significantly over the control. Moreover, TLE coating enhanced the overall fruit quality of papaya by positively affecting nutritional (total carotenoids, ascorbic acid) and biochemical (total soluble solid, titratable acidity, and total phenolics) attributes throughout the storage. Novelty impact statement The selected plant extracts (Pes) and essential oils (EOs) (pummelo peel extract, turmeric leaf extract [TLE], pummelo EO, turmeric EO, and neem EO) postharvest coating showed promising potential in extending the shelf life of papaya fruit without impairing keeping quality. However, among the selected treatments, the TLE exhibited the best results. TLE extended the shelf life of papaya fruit by 3 days, maintained quality and enhanced the consumer preference. Postharvest preservation of papaya fruit using PE and EO derived from turmeric and pummelo was unexplored till date. Furthermore, the attempted non‐chemical edible coating approach is cost‐effective as well as health and eco‐safe.

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supporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%