CONACYT-Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, km 6, calle CEPROBI, No. 8, San Isidro, Yautepec, Morelos, C.P 62731, Mexico.
Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, km 6, calle CEPROBI, No. 8, San Isidro, Yautepec, Morelos, C.P 62731, Mexico.
J Food Sci. 2021 Jan;86(1):95-102. doi: 10.1111/1750-3841.15542. Epub 2020 Nov 30.
Pectobacterium carotovorum is a phytopathogenic bacteria that causes significant economic loses in food crops, such as bell pepper, which is of special significance in the value of production and trade in Mexico. Therefore, a solution for fruit conservation must be sought. Due to environmental concerns, it is necessary the use of environmentally-friendly active packaging. In this article, chitosan and chitosan-thyme essential oil nanocoatings were used for the preservation of green bell pepper. Different formulations based on chitosan nanoparticles (CSNPs) and chitosan-thyme essential oil nanoparticles (15, 30, and 45%) were prepared. For uncoated and coated bell peppers, the quality and physiological variables of inoculated and uninoculated fruit with P. carotovorum during 12-day storage period were assessed. According to the results, the weight loss of the fruit remained almost constant over the storage days for the different formulations. A decrease in fruit firmness and an increase in the respiration rate and ascorbic acid content until day 8 with a decrease at the end of the storage period were observed. Of all the evaluated nanocoatings, the fruit treated with the formulation containing 15% CSNPs showed the lowest colony-forming units and disease incidence. Also, the coated bell peppers with this formulation had lower CO production compared to the remaining treatments, and the weight loss and firmness were maintained. Therefore, the use of CSNP coatings could represent a good alternative for the protection of bell pepper against the pathogenic bacteria P. carotovorum. PRACTICAL APPLICATION: The results of the application of nanocoatings based on chitosan and chitosan-thyme essential oil as an antibacterial agent against P. carotovorum on green bell pepper during 12-day storage period suggest that nanoparticle-based coatings can be a natural option for the preservation of fruit quality during ripening.
果胶杆菌是一种植物病原菌，可导致墨西哥重要经济作物如甜椒遭受严重损失，在生产和贸易方面具有特殊意义。因此，必须寻求一种水果保鲜方法。出于对环境的考虑，需要使用环保的活性包装。本文使用壳聚糖和壳聚糖-百里香精油纳米涂层来保鲜绿甜椒。基于壳聚糖纳米颗粒（CSNPs）和壳聚糖-百里香精油纳米颗粒（15%、30%和 45%）制备了不同的配方。对未涂层和涂层的甜椒进行了接种和未接种 P. carotovorum 的果实质量和生理变量评估，在 12 天的贮藏期内。结果表明，在不同配方中，果实的失重率在贮藏期间几乎保持不变。观察到果实硬度下降，呼吸速率和抗坏血酸含量增加，直到第 8 天，然后在贮藏期末下降。在所评估的纳米涂层中，用含有 15% CSNPs 的配方处理的果实表现出最低的菌落形成单位和发病率。此外，与其余处理相比，用该配方处理的涂层甜椒的 CO 生成量较低，且失重率和硬度得以维持。因此，壳聚糖纳米涂层的使用可能是保护甜椒免受病原菌 P. carotovorum 侵害的一种很好的选择。实际应用：在 12 天的贮藏期内，应用基于壳聚糖和壳聚糖-百里香精油的纳米涂层作为一种针对 P. carotovorum 的抗菌剂对绿甜椒的应用结果表明，基于纳米颗粒的涂层可能是水果在成熟过程中保持品质的一种天然选择。
