Antifungal Edible Coatings for Fresh Citrus Fruit: A Review
According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used...
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| Lenguaje: | Inglés |
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MDPI
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6139 |
| _version_ | 1855032373845950464 |
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| author | Palou, Lluís Valencia-Chamorro, Silvia A. Pérez-Gago, María B. |
| author_browse | Palou, Lluís Pérez-Gago, María B. Valencia-Chamorro, Silvia A. |
| author_facet | Palou, Lluís Valencia-Chamorro, Silvia A. Pérez-Gago, María B. |
| author_sort | Palou, Lluís |
| collection | ReDivia |
| description | According to their origin, major postharvest losses of citrus fruit are caused by
weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and
postharvest treatments with conventional chemical fungicides, synthetic waxes, or
combinations of them are commonly used to minimize postharvest losses. However, the
repeated application of these treatments has led to important problems such as health and
environmental issues associated with fungicide residues or waxes containing ammoniacal
compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an
increasing need to find non-polluting alternatives to be used as part of integrated disease
management (IDM) programs for preservation of fresh citrus fruit. Among them, the
development of novel natural edible films and coatings with antimicrobial properties is a
technological challenge for the industry and a very active research field worldwide. Chitosan
and other edible coatings formulated by adding antifungal agents to composite emulsions
based on polysaccharides or proteins and lipids are reviewed in this article. The most
important antifungal ingredients are selected for their ability to control major citrus
postharvest diseases like green and blue molds, caused by Penicillium digitatum and
Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as
food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential
oils, and biological control agents such as some antagonistic strains of yeasts or bacteria. |
| id | ReDivia6139 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia61392025-04-25T14:46:17Z Antifungal Edible Coatings for Fresh Citrus Fruit: A Review Palou, Lluís Valencia-Chamorro, Silvia A. Pérez-Gago, María B. Citrus spp.; postharvest; disease control; fruit quality; fungicide alternatives; edible coatings; chitosan; antifungal ingredients J10 Handling, transport, storage and protection of agricultural products According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM) programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria. 2018-11-29T15:38:49Z 2018-11-29T15:38:49Z 2015 Palou, L., Valencia-Chamorro, S., & Pérez-Gago, M. (2015). Antifungal edible coatings for fresh citrus fruit: A review. Coatings, 5(4), 962-986 2079-6412 http://hdl.handle.net/20.500.11939/6139 10.3390/coatings5040962 en MDPI electronico |
| spellingShingle | Citrus spp.; postharvest; disease control; fruit quality; fungicide alternatives; edible coatings; chitosan; antifungal ingredients J10 Handling, transport, storage and protection of agricultural products Palou, Lluís Valencia-Chamorro, Silvia A. Pérez-Gago, María B. Antifungal Edible Coatings for Fresh Citrus Fruit: A Review |
| title | Antifungal Edible Coatings for Fresh Citrus Fruit: A Review |
| title_full | Antifungal Edible Coatings for Fresh Citrus Fruit: A Review |
| title_fullStr | Antifungal Edible Coatings for Fresh Citrus Fruit: A Review |
| title_full_unstemmed | Antifungal Edible Coatings for Fresh Citrus Fruit: A Review |
| title_short | Antifungal Edible Coatings for Fresh Citrus Fruit: A Review |
| title_sort | antifungal edible coatings for fresh citrus fruit a review |
| topic | Citrus spp.; postharvest; disease control; fruit quality; fungicide alternatives; edible coatings; chitosan; antifungal ingredients J10 Handling, transport, storage and protection of agricultural products |
| url | http://hdl.handle.net/20.500.11939/6139 |
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