Valencia-Chamorro Silvia A, Pérez-Gago María B, Del Río Miguel A, Palou Lluís
Centro de Tecnologia Poscosecha, Instituto Valenciano de Investigaciones Agrarias, 46113 Moncada, Valencia, Spain.
J Agric Food Chem. 2009 Apr 8;57(7):2770-7. doi: 10.1021/jf803534a.
Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), lipid components (beeswax and shellac), and food preservatives with antifungal properties were evaluated in vivo on clementine mandarins cv. Clemenules, hybrid mandarins cv. Ortanique, and oranges cv. Valencia. Their curative and preventive activity against citrus postharvest green (GM) and blue molds (BM), caused by Penicillium digitatum (PD) or Penicillium italicum (PI), respectively, were determined. Fruits were artificially inoculated before or after the application of the coatings and incubated up to 7 days at 20 degrees C. Selected food preservatives included mineral salts, organic acid salts, parabens, and 2-deoxy-d-glucose. Inoculated but uncoated fruits were used as controls. For curative activity, HPMC-lipid edible composite coatings containing sodium benzoate (SB) were most effective in reducing the incidence and severity of GM on clementine mandarins cv. Clemenules (86 and 90%, respectively). On this cultivar, the reduction in GM incidence by the SB-based coating was twice that of potassium sorbate (PS)-based coating. On mandarins cv. Ortanique, PS- and SB-based coatings reduced the incidence of GM and BM by more than 40 and 21%, respectively. However, the HPMC-lipid coating containing a mixture of PS and sodium propionate (PS + SP) exhibited a synergistic effect in the reduction of the incidence of GM (78%) and BM (67%). Coatings with parabens modestly reduced disease incidence and severity. On oranges cv. Valencia, coatings with food preservatives better controlled BM than GM. Coatings containing SB + PS and SB + SP reduced the incidence and severity of BM by 85% and 95%, respectively. PS- and SB- based coatings controlled GM more effectively than coatings formulated with other food preservatives. In every cultivar, fruit coated before inoculation did not show any incidence or severity reduction of both GM and BM (preventive activity). In every test, the antifungal action of the coatings was fungistatic rather than fungicidal.
对基于羟丙基甲基纤维素（HPMC）、脂质成分（蜂蜡和虫胶）以及具有抗真菌特性的食品防腐剂的可食用复合涂层，在克莱门氏小柑橘品种“Clemenules”、杂交柑橘品种“Ortanique”和橙子品种“Valencia”上进行了体内评估。测定了它们对分别由指状青霉（PD）或意大利青霉（PI）引起的柑橘采后绿霉（GM）和蓝霉（BM）的治疗和预防活性。在涂覆涂层之前或之后对果实进行人工接种，并在20℃下孵育长达7天。所选的食品防腐剂包括矿物盐、有机酸盐、对羟基苯甲酸酯和2-脱氧-D-葡萄糖。接种但未涂覆的果实用作对照。对于治疗活性，含有苯甲酸钠（SB）的HPMC-脂质可食用复合涂层在降低克莱门氏小柑橘品种“Clemenules”上GM的发生率和严重程度方面最有效（分别为86%和90%）。在这个品种上，基于SB的涂层使GM发生率的降低是基于山梨酸钾（PS）的涂层的两倍。在“Ortanique”柑橘上，基于PS和SB的涂层分别使GM和BM的发生率降低了40%以上和21%以上。然而，含有PS和丙酸钠混合物（PS + SP）的HPMC-脂质涂层在降低GM（78%）和BM（67%）发生率方面表现出协同作用。含有对羟基苯甲酸酯的涂层适度降低了病害发生率和严重程度。在“Valencia”橙子上，含有食品防腐剂的涂层对BM的控制比对GM更好。含有SB + PS和SB + SP的涂层分别使BM的发生率和严重程度降低了85%和95%。基于PS和SB的涂层比用其他食品防腐剂配制的涂层更有效地控制了GM。在每个品种中，接种前涂覆的果实没有显示出GM和BM的发生率或严重程度有任何降低（预防活性）。在每次试验中，涂层的抗真菌作用是抑菌而不是杀菌。
