Antifungal Activity of Edible Films and Coatings for Packaging of Fresh Horticultural Produce
Protocols for in vitro and in vivo evaluation of the antifungal activity of edible films and coatings (ECs) used for postharvest treatment of fresh fruits and vegetables are described in this chapter. Antifungal ECs are typically prepared by incorporating particular antimicrobial ingredients into EC...
| Autores principales: | , |
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| Formato: | bookPart |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.11939/8840 https://link.springer.com/chapter/10.1007/978-1-0716-3613-8_15 |
| Sumario: | Protocols for in vitro and in vivo evaluation of the antifungal activity of edible films and coatings (ECs) used for postharvest treatment of fresh fruits and vegetables are described in this chapter. Antifungal ECs are typically prepared by incorporating particular antimicrobial ingredients into EC matrix formulations. Different methods and numerous variations can be adopted for both in vitro and in vivo evaluation, mostly depending on the specific purpose of the assay, the components and properties of the EC matrix and the antifungal agent(s), the nature of the target fungal pathogen, and the characteristics and usual postharvest handling of each horticultural product. In any case, however, the inoculum of the target fungi will be used in the experiments, and its preparation is also detailed in this chapter. In general, while EC solid dry films are used for in vitro tests, EC liquid emulsions are used for in vivo assays. We describe three of the most common and, in our opinion, useful antimicrobial in vitro tests specifically intended for use with fungal strains, i.e., agar diffusion or disk diameter tests, film surface inoculation tests, and plate counting germination tests. Coating of fresh produce artificially inoculated with the pathogen is commonly used in laboratory-scale in vivo experiments to assess the ability of ECs to control disease. Further larger-scale semicommercial or commercial trials conducted in pilot plants or packinghouse facilities with naturally infected, cold-stored produce can also be considered. |
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