Alvarez María Victoria, Palou Lluís, Taberner Verònica, Fernández-Catalán Asunción, Argente-Sanchis Maricruz, Pitta Eleni, Pérez-Gago María Bernardita
Grupo de Investigación en Ingeniería en Alimentos, Departamento de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Mar del Plata 7600, Argentina.
Centre de Tecnologia Postcollita (CTP), Institut Valencià d'Investigacions Agràries (IVIA), 46113 València, Spain.
Foods. 2022 Apr 9;11(8):1083. doi: 10.3390/foods11081083.
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 , and preserve postharvest quality of 'Valencia' oranges was evaluated. , (CN), (MY) EOs, eugenol (EU), geraniol (GE), vanillin, and propolis extract were selected as the most effective antifungal agents against 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.
通过添加天然提取物或精油（EOs）制备了新型果胶基抗真菌可食用涂层（ECs），并评估了它们控制由[具体病原菌名称缺失]引起的绿霉病（GM）以及保持‘瓦伦西亚’橙子采后品质的能力。在体外试验中，肉桂（CN）、香茅（MY）精油、丁香酚（EU）、香叶醇（GE）、香草醛和蜂胶提取物被选为对[具体病原菌名称缺失]最有效的抗真菌剂。用这些抗真菌剂改良的果胶 - 蜂蜡可食用涂层应用于人工接种的橙子以评估对绿霉病的控制效果。含有GE（2 g/kg）、EU（4和8 g/kg）和MY精油（15 g/kg）的ECs在20℃下培养8天后，病害发生率降低了58%，而CN（8 g/kg）有效降低了病害严重程度。此外，用EU（8 g/kg）和GE（2 g/kg）配制的ECs对人工接种的冷藏橙子最有效，在5℃下储存4周后，绿霉病发生率分别降低了56%和48%。此外，含有EU和MY的ECs在5℃下储存8周，然后在20℃下储存7天后，减少了重量损失并保持了感官和理化品质。总体而言，含EU的ECs最具前景，可能是一种用于保持橙子采后品质的良好天然、安全且环保的商业处理方法。
