Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
Novel pectin-based, antifungal, edible coatings (ECs) were formulated by the addition of natural extracts or essential oils (EOs), and their ability to control green mold (GM), caused by Penicillium digitatum, and preserve postharvest quality of ‘Valencia’ oranges was evaluated. Satureja montana, Ci...
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| Formato: | article |
| Lenguaje: | Inglés |
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MDPI
2022
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/8029 https://www.mdpi.com/2304-8158/11/8/1083 |
| _version_ | 1855032717590134784 |
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| author | Álvarez, María Victoria Palou, Lluís Taberner, Verònica Fernández-Catalán, Asunción Argente-Sanchis, Maricruz Pitta, Eleni Pérez-Gago, María B. |
| author_browse | Argente-Sanchis, Maricruz Fernández-Catalán, Asunción Palou, Lluís Pitta, Eleni Pérez-Gago, María B. Taberner, Verònica Álvarez, María Victoria |
| author_facet | Álvarez, María Victoria Palou, Lluís Taberner, Verònica Fernández-Catalán, Asunción Argente-Sanchis, Maricruz Pitta, Eleni Pérez-Gago, María B. |
| author_sort | Álvarez, María Victoria |
| collection | ReDivia |
| description | Novel pectin-based, antifungal, edible coatings (ECs) were formulated by the addition of natural extracts or essential oils (EOs), and their ability to control green mold (GM), caused by Penicillium digitatum, and preserve postharvest quality of ‘Valencia’ oranges was evaluated. Satureja montana, Cinnamomum zeylanicum (CN), Commiphora myrrha (MY) EOs, eugenol (EU), geraniol (GE), vanillin, and propolis extract were selected as the most effective antifungal agents against P. digitatum in in vitro assays. Pectin-beeswax edible coatings amended with these antifungals were applied to artificially inoculated oranges to evaluate GM control. ECs containing GE (2 g/kg), EU (4 and 8 g/kg), and MY EO (15 g/kg) reduced disease incidence by up to 58% after 8 days of incubation at 20 °C, while CN (8 g/kg) effectively reduced disease severity. Moreover, ECs formulated with EU (8 g/kg) and GE (2 g/kg) were the most effective on artificially inoculated cold-stored oranges, with GM incidence reductions of 56 and 48% after 4 weeks at 5 °C. Furthermore, ECs containing EU and MY reduced weight loss and maintained sensory and physicochemical quality after 8 weeks at 5 °C followed by 7 days at 20 °C. Overall, ECs with EU were the most promising and could be a good natural, safe, and eco-friendly commercial treatment for preserving orange postharvest quality. |
| format | article |
| id | ReDivia8029 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia80292025-04-25T14:48:41Z Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges Álvarez, María Victoria Palou, Lluís Taberner, Verònica Fernández-Catalán, Asunción Argente-Sanchis, Maricruz Pitta, Eleni Pérez-Gago, María B. Natural extracts Q02 Food processing and preservation J10 Handling, transport, storage and protection of agricultural products Penicillium digitatum Citrus Essential oils Edible coatings Postharvest decay Novel pectin-based, antifungal, edible coatings (ECs) were formulated by the addition of natural extracts or essential oils (EOs), and their ability to control green mold (GM), caused by Penicillium digitatum, and preserve postharvest quality of ‘Valencia’ oranges was evaluated. Satureja montana, Cinnamomum zeylanicum (CN), Commiphora myrrha (MY) EOs, eugenol (EU), geraniol (GE), vanillin, and propolis extract were selected as the most effective antifungal agents against P. digitatum in in vitro assays. Pectin-beeswax edible coatings amended with these antifungals were applied to artificially inoculated oranges to evaluate GM control. ECs containing GE (2 g/kg), EU (4 and 8 g/kg), and MY EO (15 g/kg) reduced disease incidence by up to 58% after 8 days of incubation at 20 °C, while CN (8 g/kg) effectively reduced disease severity. Moreover, ECs formulated with EU (8 g/kg) and GE (2 g/kg) were the most effective on artificially inoculated cold-stored oranges, with GM incidence reductions of 56 and 48% after 4 weeks at 5 °C. Furthermore, ECs containing EU and MY reduced weight loss and maintained sensory and physicochemical quality after 8 weeks at 5 °C followed by 7 days at 20 °C. Overall, ECs with EU were the most promising and could be a good natural, safe, and eco-friendly commercial treatment for preserving orange postharvest quality. 2022-04-20T11:18:06Z 2022-04-20T11:18:06Z 2022 article publishedVersion Alvarez, M. V., Palou, L., Taberner, V., Fernández-Catalán, A., Argente-Sanchis, M., Pitta, E. et al. (2022). Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges. Foods, 11(8), 1083. 2304-8158 (e-ISSN) http://hdl.handle.net/20.500.11939/8029 10.3390/foods11081083 https://www.mdpi.com/2304-8158/11/8/1083 en Info:eu-repo/grantAgreement/ERDF/POCV 2014-2020/51910 This work is part of the StopMedWaste project (EU PRIMA Programme-2019; NextGenerationEU/PRTR; Spanish “Agencia Estatal de Investigación”, PCI2020-112095). Additional funding has been received from the IVIA (Project No. 51910) and the EU European Regional Development 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 MDPI electronico |
| spellingShingle | Natural extracts Q02 Food processing and preservation J10 Handling, transport, storage and protection of agricultural products Penicillium digitatum Citrus Essential oils Edible coatings Postharvest decay Álvarez, María Victoria Palou, Lluís Taberner, Verònica Fernández-Catalán, Asunción Argente-Sanchis, Maricruz Pitta, Eleni Pérez-Gago, María B. Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges |
| title | Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges |
| title_full | Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges |
| title_fullStr | Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges |
| title_full_unstemmed | Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges |
| title_short | Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges |
| title_sort | natural pectin based edible composite coatings with antifungal properties to control green mold and reduce losses of valencia oranges |
| topic | Natural extracts Q02 Food processing and preservation J10 Handling, transport, storage and protection of agricultural products Penicillium digitatum Citrus Essential oils Edible coatings Postharvest decay |
| url | http://hdl.handle.net/20.500.11939/8029 https://www.mdpi.com/2304-8158/11/8/1083 |
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