| Summary: | 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.
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