Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Pernambuco, Brazil.
Int J Food Microbiol. 2020 Oct 16;331:108694. doi: 10.1016/j.ijfoodmicro.2020.108694. Epub 2020 May 29.
This study evaluated if coatings with chitosan (Chi) and phenolic-rich extract from acerola (Malpighia emarginata D.C., PEA) or jabuticaba (Plinia jaboticaba (Vell.) Berg, PEJ) processing by-products are effective to control the development of rot caused by Lasiodiplodia pseudotheobromae, L. viticola, L. euphorbicola, L. theobromae and L. hormozganensis in papaya (Carica papaya L.) fruit. Effects of formulated coatings on some physicochemical parameters indicative of postharvest quality of papaya were investigated. Twenty-six different phenolics were found in PEA and PEJ, including flavonoids, stilbenes, tannins and phenolic acids. Chi (1-5 mg/mL), PEA and PEJ (25-100 mg/mL) separately caused mycelial growth inhibition on all isolates. Combinations of Chi (3 and 4 mg/mL) and PEA (50 and 75 mg/mL) or PEJ (75 and 100 mg/mL) had additive interactions. Coatings with Chi (4 mg/mL) and PEA (50 or 75 mg/mL) or PEA (75 or 100 mg/mL) inhibited rot development in papaya fruit infected with Lasiodiplodia isolates during 8 days of room temperature storage. Coatings with 4 mg/mL Chi and 75 mg/mL PEA or 100 mg/mL PEJ were the most effective to control rot development. These coatings did not affect negatively physicochemical parameters indicative of postharvest quality of papaya fruit during storage. Coatings with combined Chi and PEA or PEJ could be novel strategies to control postharvest rot caused by Lasiodiplodia in papaya fruit.
本研究评估了壳聚糖（Chi）和樱桃李（Malpighia emarginata D.C.，PEA）或嘉宝果（Plinia jaboticaba (Vell.) Berg，PEJ）加工副产物中富含酚类的提取物的涂层是否能有效控制由长枝木霉（Lasiodiplodia pseudotheobromae）、葡萄座腔菌（L. viticola）、胶孢炭疽菌（L. euphorbicola）、可可球二孢菌（L. theobromae）和霍氏葡萄座腔菌（L. hormozganensis）引起的番木瓜腐烂。研究了配方涂层对番木瓜一些采后品质指示理化参数的影响。PEA 和 PEJ 中发现了 26 种不同的酚类化合物，包括类黄酮、芪类、单宁和酚酸。Chi（1-5mg/mL）、PEA 和 PEJ（25-100mg/mL）分别对所有分离株的菌丝生长有抑制作用。Chi（3 和 4mg/mL）与 PEA（50 和 75mg/mL）或 PEJ（75 和 100mg/mL）的组合具有相加作用。含有 Chi（4mg/mL）和 PEA（50 或 75mg/mL）或 PEA（75 或 100mg/mL）的涂层在室温贮藏 8 天期间抑制了感染长枝木霉的番木瓜果实腐烂的发展。含有 4mg/mL Chi 和 75mg/mL PEA 或 100mg/mL PEJ 的涂层对控制腐烂发展最有效。这些涂层在贮藏期间对番木瓜果实采后品质的理化参数没有产生负面影响。含有 Chi 和 PEA 或 PEJ 的组合涂层可能是控制番木瓜果实采后长枝木霉腐烂的新策略。
