Postharvest management of anthracnose in avocado (Persea americana Mill.) fruit with plant-extracted oils

Sarkhosh, Ali; Vargas, Ana I.; Schaffer, Bruce; Palmateer, Aaron J.; López, Patricia; Soleymani, Ali; Farzaneh, Mohsen

doi:10.1016/j.fpsl.2017.02.001

Cited by 34 publications

(14 citation statements)

References 27 publications

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“…Scientific research recently started to pay particular attention to the assessment of the antifungal activity of EO vapors [ 24 , 25 ]. Fumigation with thyme and savory EOs resulted in effective control of several postharvest pathogens, showing antifungal activity against Colletotrichum [ 26 ], Aspergillus , Penicillium , Mucor and Trichoderma spp. [ 27 ] The use of EOs through fumigation avoids the direct contact with the product, reducing the possibility of influencing the sensorial profile.…”

Section: Introductionmentioning

confidence: 99%

Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold

Santoro

Maghenzani

Chiabrando

et al. 2018

Foods

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The effect of biofumigation, through slow-release diffusors, of thyme and savory essential oils (EO), was evaluated on the control of postharvest diseases and quality of peaches and nectarines. EO fumigation was effective in controlling postharvest rots. Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days at 0 °C in sealed storage cabinets and then exposed at 20 °C for five days during shelf-life in normal atmosphere, simulating retail conditions. Under low disease pressure, most treatments significantly reduced fruit rot incidence during shelf-life, while, under high disease pressure, only vapors of thyme essential oil at the highest concentration tested (10% v/v in the diffusor) significantly reduced the rots. The application of thyme or savory EO favored a reduction of brown rot incidence, caused by Monilinia fructicola, but increased gray mold, caused by Botrytis cinerea. In vitro tests confirmed that M. fructicola was more sensitive to EO vapors than B. cinerea. Essential oil volatile components were characterized in storage cabinets during postharvest. The antifungal components of the essential oils increased during storage, but they were a low fraction of the volatile organic compounds in storage chambers. EO vapors did not influence the overall quality of the fruit, but showed a positive effect in reducing weight loss and in maintaining ascorbic acid and carotenoid content. The application of thyme and savory essential oil vapors represents a promising tool for reducing postharvest losses and preserving the quality of peaches and nectarines.

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Section: Introductionmentioning

confidence: 99%

Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold

Santoro

Maghenzani

Chiabrando

et al. 2018

Foods

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“…En ambientes tropicales Introducción M y subtropicales húmedos, la producción comercial del aguacate se considera una inversión de alto riesgo debido a las pérdidas causadas por enfermedades en pre y postcosecha. La antracnosis es la principal enfermedad del aguacate provocada por hongos del género Colletotrichum que pudre la fruta y en consecuencia el deterioro de la calidad afecta su comercialización (Trinidad-Ángel et al, 2017).Tradicionalmente, para el control de la infección por patógenos se han venido aplicando fungicidas químicos, sin embargo, los residuos químicos pueden ser peligrosos para los humanos y otros organismos (Kim, Kabir & Jahan, 2017;Sarkhosh et al, 2017). En la actualidad, la demanda de productos agrícolas orgánicos va en aumento, por lo anterior, es necesario buscar tratamientos de fungicidas alternativos de contacto, que sean seguros y eficaces (Reganold & Wachter, 2016).…”

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Evaluación in vitro del quitosano y aceites esenciales para el control de dos especies patógenas de Colletotrichum aisladas de aguacate (Persea americana Mill)

et al. 2019

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La actividad antifúngica del quitosano, aceites esenciales (canela y eucalipto) y su combinación fueron evaluadas contra dos patógenos Colletotrichum acutatum y Colletotrichum gloeosporioides aislados de aguacate (Persea americana Mill). Se utilizó quitosano a diferentes concentraciones (0.1, 0.5 y 1.0%). Las concentraciones de aceites esenciales evaluadas fueron 0.1, 0.5 y 2.0% (eucalipto y canela). El efecto de la combinación del quitosano con los aceites esenciales se evaluó utilizando las concentraciones más eficaces del quitosano (0.1 y 0.5%) y el aceite esencial de eucalipto y canela con el mayor efecto inhibitorio (2%). Los tratamientos de quitosano y aceites esenciales cada uno por separado fueron parcialmente efectivos para evitar el desarrollo de las cepas evaluadas, inhibiendo el crecimiento micelial en un rango de 17 a 21% y 18 a 50% respectivamente. Por lo contrario, el crecimiento micelial de ambas cepas fue totalmente reducido mediante la aplicación combinada del quitosano (0.1%) con aceite esencial de canela (2%), sin embargo; la combinación del quitosano con aceite esencial de eucalipto no fue efectiva. Hasta donde sabemos, esta investigación es la primera que informa sobre cepas de Colletotrichum resistentes al quitosano aisladas de frutos de aguacate.

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“…Hass by up to 60% [49]. Also, at the end of the 8-day storage period, the nano-coating had no adverse effects on the quality of avocado; moreover, fruit firmness was better maintained than untreated fruit [51].…”

Section: Integration Of Essential Oils With Nanotechnologymentioning

confidence: 92%

“…The fumigation of 'Fuerte' avocado with citral significantly reduced the incidence of stem-end rot by 75% and induced the activity of active defence-related enzymes in the fruit [50]. The application of savory and thyme oils at 2000 ppm presented strong antifungal activity, and significantly reduced expansion of necrotic lesions around the inoculation sites on avocado fruit by 58%-64% [51]. Even the fruit firmness assay showed that savory and thyme oils treatments had a positive influence on the fruit textural attributes as the treated fruit were 2.5-3.3 times firmer than the controls [51].…”

Section: Essential Oils As Fumigantsmentioning

confidence: 99%

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

2020

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Developing postharvest management techniques using environmentally friendly and non-chemical approaches is key to extending the shelf life of avocados in a safer and health conscious manner. Avocados are prone to postharvest deterioration caused by mechanical damage, chilling injury, soft landing, uneven ripening and decay. Among the different cultivars of avocados commercially grown worldwide, the ‘Hass’ variety continues to be the most predominant due to its nutty flavour and functional properties. Most of the literature on postharvest decay and disorders affecting avocado fruit quality during storage and marketing is dedicated to the Hass avocado. Some of these postharvest problems are unique to the ‘Hass’ avocado can possibly be controlled by simply investing more research into other cultivars. These postharvest losses can be significantly controlled using eco-friendly technologies, such as modified atmosphere, physical heat treatments and most importantly investing in natural biodegradable products with naturally inherent antimicrobial properties. Thus, this review includes the recent research-based information on the use of non-chemical treatments on the improvement of fruit health and quality.

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Postharvest management of anthracnose in avocado (Persea americana Mill.) fruit with plant-extracted oils

Cited by 34 publications

References 27 publications

Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold

Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold

Evaluación in vitro del quitosano y aceites esenciales para el control de dos especies patógenas de Colletotrichum aisladas de aguacate (Persea americana Mill)

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

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