Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of ‘Fino’ lemon
BACKGROUND: Two edible coating (EC) emulsions based on potato starch (F6 and F10) alone or formulated with sodium benzoate (SB, 2% w/w) (F6/SB and F10/SB) were evaluated to maintain postharvest quality of cold-stored ‘Fino’ lemons and control sour rot on lemons artificially inoculated with Geotrichu...
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| Formato: | article |
| Lenguaje: | Inglés |
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Wiley Online Library
2021
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/7708 https://onlinelibrary.wiley.com/doi/10.1002/jsfa.11414 |
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| author | Soto-Muñoz, Lourdes Martínez-Blay, Victoria Pérez-Gago, María B. Fernández-Catalán, Asunción Argente-Sanchis, Maricruz |
| author_browse | Argente-Sanchis, Maricruz Fernández-Catalán, Asunción Martínez-Blay, Victoria Pérez-Gago, María B. Soto-Muñoz, Lourdes |
| author_facet | Soto-Muñoz, Lourdes Martínez-Blay, Victoria Pérez-Gago, María B. Fernández-Catalán, Asunción Argente-Sanchis, Maricruz |
| author_sort | Soto-Muñoz, Lourdes |
| collection | ReDivia |
| description | BACKGROUND: Two edible coating (EC) emulsions based on potato starch (F6 and F10) alone or formulated with sodium benzoate (SB, 2% w/w) (F6/SB and F10/SB) were evaluated to maintain postharvest quality of cold-stored ‘Fino’ lemons and control sour rot on lemons artificially inoculated with Geotrichum citri-aurantii. Previous research showed the potential of these ECs to improve the storability of ‘Orri’ mandarins and reduce citrus green and blue molds caused by Penicillum digitatum and
Penicillium italicum, respectively. RESULTS: The coatings F6/SB and F10/SB significantly reduced sour rot incidence and severity compared to uncoated control samples on lemons incubated at 28°C for 4 and 7 days. The F6/SB coating reduced weight loss and gas exchange compared to uncoated fruit after 2 and 4 weeks of storage at 12°C plus a shelf life of 1 week at 20 °C, without adversely affecting the lemon physicochemical quality. CONCLUSION: Overall, the F6/SB coating formulation, composed of pregelatinized potato starch, glyceryl monostearate, glycerol, emulsifiers and SB, with a total solid content of 5.5%, showed the best results in reducing citrus sour rot and maintaining the postharvest quality of cold-stored ‘Fino’ lemons. Therefore, it showed potential as a new cost-effective postharvest treatment suitable to be included in integrated disease management programs for citrus international markets with zero tolerance to chemical residues. |
| format | article |
| id | ReDivia7708 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Wiley Online Library |
| publisherStr | Wiley Online Library |
| record_format | dspace |
| spelling | ReDivia77082025-04-25T14:48:29Z Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of ‘Fino’ lemon Soto-Muñoz, Lourdes Martínez-Blay, Victoria Pérez-Gago, María B. Fernández-Catalán, Asunción Argente-Sanchis, Maricruz GRAS salts Postharvest quality Sour rot control J10 Handling, transport, storage and protection of agricultural products Q02 Food processing and preservation Q01 Food science and technology Q05 Food additives Citrus limon Food additives BACKGROUND: Two edible coating (EC) emulsions based on potato starch (F6 and F10) alone or formulated with sodium benzoate (SB, 2% w/w) (F6/SB and F10/SB) were evaluated to maintain postharvest quality of cold-stored ‘Fino’ lemons and control sour rot on lemons artificially inoculated with Geotrichum citri-aurantii. Previous research showed the potential of these ECs to improve the storability of ‘Orri’ mandarins and reduce citrus green and blue molds caused by Penicillum digitatum and Penicillium italicum, respectively. RESULTS: The coatings F6/SB and F10/SB significantly reduced sour rot incidence and severity compared to uncoated control samples on lemons incubated at 28°C for 4 and 7 days. The F6/SB coating reduced weight loss and gas exchange compared to uncoated fruit after 2 and 4 weeks of storage at 12°C plus a shelf life of 1 week at 20 °C, without adversely affecting the lemon physicochemical quality. CONCLUSION: Overall, the F6/SB coating formulation, composed of pregelatinized potato starch, glyceryl monostearate, glycerol, emulsifiers and SB, with a total solid content of 5.5%, showed the best results in reducing citrus sour rot and maintaining the postharvest quality of cold-stored ‘Fino’ lemons. Therefore, it showed potential as a new cost-effective postharvest treatment suitable to be included in integrated disease management programs for citrus international markets with zero tolerance to chemical residues. 2021-10-28T15:27:10Z 2021-10-28T15:27:10Z 2022 article acceptedVersion Soto‐Muñoz, L., Martínez‐Blay, V., Pérez‐Gago, M. B., Fernández‐Catalán, A., Argente‐Sanchis, M. & Palou, L. (2022). Starch‐based antifungal edible coatings to control sour rot caused by Geotrichum citri‐aurantii and maintain postharvest quality of ‘Fino’ lemon. Journal of the Science of Food and Agriculture, 102(2), 794-800. 1097-0010 http://hdl.handle.net/20.500.11939/7708 10.1002/jsfa.11414 https://onlinelibrary.wiley.com/doi/10.1002/jsfa.11414 en info:eu-repo/grantAgreement/ERDF/POCV 2014-2020/51910 This work was partially funded by the IVIA (project No. 51910) andthe European Union through the European Regional Develop-ment Fund (ERDF) of the Generalitat Valenciana 2014-2020. Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess Wiley Online Library electronico |
| spellingShingle | GRAS salts Postharvest quality Sour rot control J10 Handling, transport, storage and protection of agricultural products Q02 Food processing and preservation Q01 Food science and technology Q05 Food additives Citrus limon Food additives Soto-Muñoz, Lourdes Martínez-Blay, Victoria Pérez-Gago, María B. Fernández-Catalán, Asunción Argente-Sanchis, Maricruz Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of ‘Fino’ lemon |
| title | Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of ‘Fino’ lemon |
| title_full | Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of ‘Fino’ lemon |
| title_fullStr | Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of ‘Fino’ lemon |
| title_full_unstemmed | Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of ‘Fino’ lemon |
| title_short | Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of ‘Fino’ lemon |
| title_sort | starch based antifungal edible coatings to control sour rot caused by geotrichum citri aurantii and maintain postharvest quality of fino lemon |
| topic | GRAS salts Postharvest quality Sour rot control J10 Handling, transport, storage and protection of agricultural products Q02 Food processing and preservation Q01 Food science and technology Q05 Food additives Citrus limon Food additives |
| url | http://hdl.handle.net/20.500.11939/7708 https://onlinelibrary.wiley.com/doi/10.1002/jsfa.11414 |
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