The effects of composite coatings containing chitosan and Mentha ( piperita L. or x villosa Huds) essential oil on postharvest mold occurrence and quality of table grape cv. Isabella

Guerra, Ingrid Conceição Dantas; Silva, Priscila Oliveira Costa; Santos, Miriane Moreira Fernandes; Lúcio, Ana Sílvia Suassuna Carneiro; Tavares, Josean Fechine; Barbosa-Filho, José Maria; Madruga, Marta Suely; Souza, Evandro Leite de

doi:10.1016/j.ifset.2016.01.008

Cited by 82 publications

(89 citation statements)

References 39 publications

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“…Coating solutions were prepared by dissolving CH powder (4 mg/ml) in acetic acid (1 ml/100 ml) under agitation (120 rpm) during 6 hr. Subsequently, EO of savory (SEO), tarragon (TEO), or combination of both EOs (SEO+TEO) were added at concentration of 1.25 or 2.5 μl/ml (Guerra et al., ), followed by stirring for an additional 18 hr at room temperature; then, glycerol was added (2 ml/100 ml) as a plasticizer.…”

Section: Methodsmentioning

confidence: 99%

“…EOs are volatile and bioactive materials which have various properties like antioxidant and antibacterial (Hasani, Ojagh, & Ghorbani, ; Hosseini, Rezaei, Zandi, & Farahmandghavi, ). Because CH and EOs are generally recognized as safe (GRAS) by the FDA, their application in the formulation of coatings as fruits keeping approaches has been simplified (Guerra et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Hosseini

Amraie

Salehi

et al. 2018

Food Science & Nutrition

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The present study assessed the ability of chitosan‐based coatings incorporating savory and/or tarragon essential oils (EOs) to preserve the postharvest quality of kumquats. Changes in weight loss, titratable acidity, total soluble solids, and vitamin C content were determined over 30 days of storage at 7°C. Savory (Satureja hortensias L.) essential oil was characterized by thymol (29.1%), carvacrol (26.6%), and γ‐terpinene (24.72%) as major constituents. While, in the tarragon (Artemisia dracunculus L.) essential oil, estragol (81.89%), β‐cis‐Ocimene (4.62%), and β‐trans‐Ocimene (3.44%) were the main ones. The CH‐EOs coatings were effective in reducing weight loss of kumquats fruits during storage. Moreover, the tested composite coatings showed positive effects in maintaining vitamin C and fruits treated with CH‐oil coatings retained good sensory acceptability. The obtained results demonstrate the potential of the combined application of chitosan and savory and/or tarragon EOs as a promising postharvest treatment for maintaining the postharvest quality of kumquats fruits.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Hosseini

Amraie

Salehi

et al. 2018

Food Science & Nutrition

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“…Generally, the control of fungal pathogen such as R. stolonifer in fruit involves the application of synthetic fungicides in the field and during the postharvest period (Guerra et al, ; Schirra, D'aquino, Cabras, & Angioni, ). However, the continuous and excessive use of synthetic fungicides on fruit crops has been associated with the development of resistant fungal populations (Guerra et al, ). Additionally, some toxic residues of synthetic antifungal agents widely used in fruit crops have been detected in foods, increasing the concern on the use of these agents in the fruit sector (Oliveira et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Edible coatings are considered emerging technologies to reduce or even replace the use of synthetic fungicides in fruit postharvest treatments (Choi et al, ; Guerra et al, ). Previous studies have reported that plums preserved with hydroxypropyl methylcellulose‐based coating presented extended shelf life (Choi et al; Karaca et al, ).…”

Section: Introductionmentioning

confidence: 99%

Control of Rhizopus soft rot and quality responses in plums (Prunus domestica L.) coated with gum arabic, oregano and rosemary essential oils

Andrade

Baretto

Arcanjo

et al. 2017

J Food Process Preserv

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This study evaluated the efficacy of coatings comprising gum arabic (GA) and essential oils from Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) to control Rhizopus soft rot and quality of plums (Prunus domestica L.) during storage at room (25°C; 12 days) and cold (12°C; 24 days) temperatures. GA (1 mg/ml) and OVEO (0.25 μl/ml) or OVEO (0.06 μl/ml) plus ROEO (0.25 μl/ml) inhibited the mycelial growth, spore germination and sporulation of R. stolonifer. GA‐OVEO and GA‐OVEO‐ROEO coatings delayed the occurrence of soft rot and decreased the rotted plums at the end of storage compared to GA alone. Plums coated with GA‐OVEO and GA‐OVEO‐ROEO exhibited greater firmness decreased weight loss and lower decrease of sugars and phenolics at the end of storage compared to uncoated plums. GA‐OVEO and GA‐OVEO‐ROEO coatings enhanced the color and flavor, while GA‐OVEO coating affected negatively the aftertaste of plums. GA‐OVEO‐ROEO coating is a promising postharvest treatment for plums. Practical applications In plums, the reduction of postharvest quality losses resulting from decay caused by Rhizopus stolonifer contamination or by the ripening process is a major goal of postharvest technology, which increase attention to use environmental friendly methods as postharvest treatment of fruit. Edible coatings can reduce the use of synthetic fungicides, thus are in agreement with the increased consumer's demand by products obtained with the minimum quantities of synthetic products. Gum arabic is largely used in food industry, however underexplored as coating component, particularly in combination with natural antifungal substances such as essential oils. Edible coatings containing essential oils are considered environmentally friendly technologies because these substances when incorporated in polissacharydes can be released on surfaces of fruit and increase the storage time. This study evaluated coatings containing reduced amounts of oregano and rosemary essential oils in combination as postharvest treatment to control Rhizopus soft rot in plums (Prunus domestica), as well as their effects on the quality attributes of this fruit during storage. The tested coatings are presented as alternative technologies to control soft rot and preserve the quality of plums during storage.

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“…Coating was active against the growth of A niger , Botrytis cinerea , Penicillium expansum , and Rhizopus stolonifera molds in both cool storage or room temperature. Coatings did not show any bad effects on grape quality characteristics (Guerra et al, ).…”

Section: Grape Preservation Technologiesmentioning

confidence: 99%

Novel packaging systems in grape storage—A review

Cui

Abdel-Samie

Lin

2019

J Food Process Engineering

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Grape (Vitis vinefera L.) is a fruit popularly consumed around the world, known for its bioavailability and anticancer properties during its phenolic antioxidants. During storage period, respiration and transpiration does not stop, which result in the loss of water and solutes from the stored grapes. In addition to the microbial contamination including fungus growth and production of ochratoxin A (OTA) on grapes berries' surfaces, which is considered as the main quality deterioration factors for grapes and for human health. Being susceptibility for quality deterioration and spoilage factors made grapes a short shelf life berries. SO2 classically was used to preserve table grapes but having a metal corrosive effects, berry injury causing, browning of the berries, and the formation of off‐flavors and acute toxicity created the need for safer and environment friendly novel packaging systems for preserving grapes. Irradiation, modified atmosphere, spraying, immersing and dipping, and coating of grapes were reported in this review. Practical application Grape postharvest treatments and different procedures in which grape should be handled starting from the grape vine and up to the consumer's hands were the aim of our review. Comparison between classical methods and modern ones in purpose of showing pros and cons was discussed to call for the modern postharvest treatments and its application to preserve grapes for its benefits was the findings of our study.

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The effects of composite coatings containing chitosan and Mentha ( piperita L. or x villosa Huds) essential oil on postharvest mold occurrence and quality of table grape cv. Isabella

Cited by 82 publications

References 39 publications

Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Control of Rhizopus soft rot and quality responses in plums (Prunus domestica L.) coated with gum arabic, oregano and rosemary essential oils

Novel packaging systems in grape storage—A review

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