Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
María Victoria Álvarez, Lluı́s Palou, Verònica Taberner, Asunción Fernández‐Catalán, Maricruz Argente‐Sanchis, Eleni Pitta +1 more
Foods
Abstract
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 <i>Penicillium digitatum</i>, and preserve postharvest quality of 'Valencia' oranges was evaluated. <i>Satureja montana</i>, <i>Cinnamomum zeylanicum</i> (CN), <i>Commiphora myrrha</i> (MY) EOs, eugenol (EU), geraniol (GE), vanillin, and propolis extract were selected as the most effective antifungal agents against <i>P. digitatum</i> 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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
pectin-based edible coatings (ECs) with eugenol (EU) reduce disease incidence by 56% after 4 weeks at 5 °C
“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.”
pectin-based edible coatings (ECs) with eugenol (EU) reduce weight loss and maintain sensory and physicochemical quality
“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.”
pectin-based edible coatings (ECs) with geraniol (GE) reduce disease incidence by up to 58% after 8 days at 20 °C
“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.”