Topical procedures adopted in testing and application of plant-based extracts as bio-fungicides in controlling postharvest decay of fresh produce

Combined effect of hot water dipping and Cistus creticus L. leaf extracts on the storage quality of fresh Valencia oranges

“…Coating of fruits with edible biomaterials provides a semipermeable barrier for atmospheric gaseous and water vapour and reduces respiration and transpiration, which in turn prolongs the storability of fruits (Kahramanoğlu 2017;Riva et al, 2020). Biomaterial coating also helps to control pathogens with direct inhibition of pathogens or by indirect improvement of fruits' resistance (Ncama et al, 2019). Postharvest application of biomaterials (edible coatings and films, essential oils, jasmonic acid, plant-derived products, etc.)…”

“…Postharvest application of biomaterials (edible coatings and films, essential oils, jasmonic acid, plant-derived products, etc.) has been suggested by several studies to improve the storability of horticultural products (Hassanein et al, 2018;Ncama et al, 2019;Chen et al, 2019;Kahramanoğlu 2019;Troyo and Acedo, 2019;Xin et al, 2019;Zudaire et al, 2019;Riva et al, 2020;Elkhetabi et al, 2020;Poveda, 2020) and orange fruits (Palou et al, 2015;Chen et al, 2019;Moraes Bazioli et al, 2019;Moosa et al, 2019). Different works demonstrated the antifungal activity of different plant extracts against fungal pathogens of citrus fruit (Tayel et al, 2016;Karchoufi et al, 2018;Pinto et al, 2021).…”

Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review

“…They are rich in polyphenols, flavonoids, terpenes, alkaloids, and other bioactive compounds, making them able to scavenge free radicals, control polyphenol oxidase (PPO) activity, and inhibit enzymatic browning of fresh‐cut fruits and vegetables (Tinello & Lante, 2018). Meanwhile, the application of plant extracts has exhibited good sensory and nutritional properties on fresh‐cut fruits and vegetables (Ncama et al, 2019; Oms‐Oliu et al, 2010). Some plant extracts such as green tea extracts, essential oil, and mango peel extracts could be directly used in fresh‐cut produce by the water or alcohol extraction method to extend fresh produce shelf life according to their strong antioxidant ability and effective anti‐browning active components (Jirasuteeruk & Theerakulkait, 2019; Klimczak & Gliszczyńska‐Świgło, 2017; Ncama et al, 2019).…”

A weedy species in agricultural areas and an attractive wildflower in nature: Common poppy (Papaver rhoeas L.) – Can it be used for fruit preservation in the future?

“…These in general reduce the transpiration and respiration rates of the crops and helps to delay physical, bio-chemical, physiological and enzymatic degradation (Kahramanoğlu 2017). Such materials have also been reported to enhance the activity of defensive enzymes, such as polyphenol oxidase (PPO) and improves products' resistance to fungal pathogens (Ncama et al, 2019).…”