Evaluation of Lippia scaberrima essential oil and some pure terpenoid constituents as postharvest mycobiocides for avocado fruit

Régnier, Thierry; Combrinck, Sandra; Plooy, Wilma du; Botha, Ben

doi:10.1016/j.postharvbio.2010.03.010

Cited by 57 publications

(35 citation statements)

References 23 publications

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“…As in the present work, excellent disease control was achieved depending on the EO-wax combination, while waxes alone showed no disease control. Using the same commercial coatings supplemented with the Regnier et al (2010) also observed in their study that the effectiveness of an EO on avocado fruit against Colletotrichum gloeosporioides and Lasiodiplodia theobromae depended on the wax used. L. scaberrima EO-MS865 is more effective than L. scaberrima EO-carnauba whereas M. spicata EO-carnauba is more effective than M. spicata EO-MS865.…”

Section: Treatmentmentioning

confidence: 78%

“…Waxes have low permeability for water and gases (Baldwin, 1994;Baldwin et al, 1995;Hagenmaier, 2002;Srinivasa et al, 2004;Bourtoom, 2008;Zhou et al, 2008;Farag, 2010;Regnier et al, 2010), particularly advantageous for control of weight loss, maturation and quality of coated fruit and vegetables. It has been reported that the incorporation of EO into fruit or vegetable coating induces a significant reduction in O 2 and water vapor permeability depending on EO concentration (Bosquez-Molina et al, 2003;Du Plooy et al, 2009;Regnier et al, 2010;Sanchez-Gonzalez et al, 2010a,b, 2011Bonilla et al, 2012). This characteristic (low permeability to gases) of waxes may be responsible of the maintaining of EO on the fruit surface, thereby keeping high concentrations of EO for extended periods of time.…”

Section: Treatmentmentioning

confidence: 99%

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The control of postharvest blue and green molds of citrus in relation with essential oil–wax formulations, adherence and viscosity

Kouassi

Bajji

Jijakli

2012

Postharvest Biology and Technology

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This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. a b s t r a c tThe use of wax coatings enriched with antifungals has significantly contributed to quality maintaining of harvested citrus fruit. On the other hand, interest in essential oils (EOs) as an alternative to synthetic fungicides has recently gained momentum. In this study, Cinnamomum zeylanicum EO was incorporated into a variety of commercial citrus waxes (shellac, carnauba, paraffin and polyethylene). The biological activity of these formulations against green and blue rots as well as their viscosity and adherence to the orange fruit surface were evaluated. Excellent disease control was achieved with C. zeylanicum EO incorporated in shellac and/or carnauba wax compared to other EO-wax formulations. Disease control by EO-waxes seems to depend not only on the volume that remains on the fruit skin, but also, probably on the retention of EO components on the fruit. Other factors such as formulation solubility, permeability to gases, and compatibility between EO compounds and those of waxes may also be involved in the improvement of EO efficacy. The present study may therefore allow a careful selection of appropriate waxes for the elaboration of effective EO-wax formulations.

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Section: Treatmentmentioning

confidence: 78%

Section: Treatmentmentioning

confidence: 99%

The control of postharvest blue and green molds of citrus in relation with essential oil–wax formulations, adherence and viscosity

Kouassi

Bajji

Jijakli

2012

Postharvest Biology and Technology

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“…Thymol showed the highest antifungal activity against anthracnose isolated from mango and avocado [9]. R-(-)-carvone, a major component of spearmint oil, showed high antifungal activity against Colletotrichum gloeosporioides, Lasiodiplodia theobromae, and an Alternaria isolate both in vitro and in vivo studies [10]. Therefore, the aim of this study was to develop the antifungal PLA film incorporated with thymol and R-(-)-carvone, which can be used to control fungal growth for food spoilage and postharvest decay.…”

Section: Introductionmentioning

confidence: 99%

Antifungal Poly(lactic acid) Films Containing Thymol and Carvone

et al. 2016

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Abstract. The goal of this study was to develop antifungal poly(lactic acid) films for food packaging applications. The antifungal compounds, thymol and R-(-)-carvone were incorporated into poly(lactic acid) (PLA)-based polymer at 10, 15 and 20% by weight. Film converting process consists of three steps including melt blending, sheet extrusion and biaxial stretching. The incorporation of antifungal compounds into the polymer matrix resulted in decreased T g and T m , increased gas permeabilility, reduced tensile strength and increased elongation at break of the antifungal PLA films.

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“…Regnier et al (142) tested Lippia scaberrima essential oil and three of the major oil components, These combination treatments also exhibited an acceptable taste, flavor, and texture, and a higher overall acceptance of the cultivars "Fuerte," ,"Hass" and "Ryan" after ripening at 25 °C followed by cold storage at 10 °C. The combination treatment MAP and thyme oil sachets was reported to delay ripening in avocados; with respect to the skin color, it clearly indicated changes in cv.…”

Section: Bio-control Applicationmentioning

confidence: 99%

Avocado Fruit Quality Management during the Postharvest Supply Chain

Bill¹,

Sivakumar²,

Thompson³

et al. 2014

Food Reviews International

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Avocados are a popular subtropical fruit of high economic importance and the European Union is the biggest importer of the bulk of the fruit coming from countries like South Africa, Chile and Israel. The fruit is highly nutritious being rich in vitamins A, B, C, minerals, potassium, phosphorus, magnesium, iron and antioxidants10%. The Guatemalan is native to the Guatemalan highland and has medium round fruit with an oil content of 8 to 15% and a leathery, pliable and non-granular ski n. The tree is less cold tolerant than the Mexican. The Mexican race thrives best in the subtropics and has the smallest fruit of the three races, with a thin skin and the highest oil of up to 30%. (2) The tree is most tolerant of cold growing conditions. Chen et al. (3) confirmed that the substantial genetic differentiation among the three ecological races corresponded to the defined horticultural races, but they also reported that the previously undetected genetic differentiation has two subpopulations from Central Mexico. Many cultivars are hybrids between the races. "Hass" (a Guatemalan x Mexican hybrid) is considered to be the most dominantly grown cultivar in the subtropics (4) and is recognised as the best overall quality avocado available. The fruit weighs between 140 to 400 g with medium to thick skin, leathery, coarse corky in texture and it turns purplish black when ripe. Other popular cultivars include "Fuerte" (a Mexican x Guatemalan hybrid), "Bacon" (a Mexican x Guatemalan hybrid), Pinkerton (a Guatemala hybrid), "Edranol"(a Guatemala hybrid), "Ryan" (a Mexican x Guatemalan hybrid", "Ettinger" (predominantly Mexican) and "Fuchs" (West Indian). (4) The fruit characteristics of the above mentioned cultivars are shown in Table 1. Physical properties of avocadoThe fruit (berry) is pear-shaped, oval or round with a short neck. Fruit length can vary from 7.7 cm to 33 cm and its width can be up to 15 cm. The skin color of the fruit can vary from yellowish green, dark green or reddish-purple, to dark purple (almost black). The edible portion of the fruit, that is, its flesh or pulp can be pale to bright yellow in color and the fruit flavor is described as a buttery or nut-like flavor. Its single seed is situated at the center of the fruit and 3 Table 1 Fruit characteristics of different avocado cultivars a a Source: Whiley et al. (4) the shape of the seed can be oval, round or oblong and generally the length of the seed is around 5 to 6.5 cm long, but may be smaller. The seed is covered by a thin brown seed coat that adheres to the seed cavity. (4) Avocado production and trade European markets. In the EU, the Netherlands and France as well as the UK are the major avocado importing countries. Although the "Fuerte" cultivar displays a green skin color after ripening and is well known in the European markets, the "Hass" cultivar currently dominates the international trade market due to its longer shelf life, large fruit size and its higher consumer acceptance due to its rich nut-like flavor. (11,12) "Hass" is the dominant and m...

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Evaluation of Lippia scaberrima essential oil and some pure terpenoid constituents as postharvest mycobiocides for avocado fruit

Cited by 57 publications

References 23 publications

The control of postharvest blue and green molds of citrus in relation with essential oil–wax formulations, adherence and viscosity

The control of postharvest blue and green molds of citrus in relation with essential oil–wax formulations, adherence and viscosity

Antifungal Poly(lactic acid) Films Containing Thymol and Carvone

Avocado Fruit Quality Management during the Postharvest Supply Chain

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