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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Main Authors:	Álvarez, María Victoria, Palou, Lluís, Taberner, Verònica, Fernández-Catalán, Asunción, Argente-Sanchis, Maricruz, Pitta, Eleni, Pérez-Gago, María B.
Format:	article
Language:	Inglés
Published:	MDPI 2022
Subjects:	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
Online Access:	http://hdl.handle.net/20.500.11939/8029 https://www.mdpi.com/2304-8158/11/8/1083

Natural pectin-based edible composite coatings with antifungal properties to control green mold and reduce losses of ‘Valencia’ oranges by Álvarez, María Victoria, Palou, Lluís, Taberner, Verònica, Fernández-Catalán, Asunción, Argente-Sanchis, Maricruz, Pitta, E., Pérez-Gago, María B.

Published 2025

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Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges

Natural pectin-based edible composite coatings with antifungal properties to control green mold and reduce losses of ‘Valencia’ oranges by Álvarez, María Victoria, Palou, Lluís, Taberner, Verònica, Fernández-Catalán, Asunción, Argente-Sanchis, Maricruz, Pitta, E., Pérez-Gago, María B.

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