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Coatings comprising chitosan and Mentha piperita L. or Mentha × villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit.
Int J Food Microbiol. 2015 Dec 02; 214:168-178.IJ

Abstract

In this study, we evaluated the efficacy of coatings comprising shrimp chitosan (CHI) and Mentha piperita L. (MPEO) or Mentha × villosa Huds (MVEO) essential oils to control mold infections caused by Aspergillus niger, Botrytis cinerea, Penicillium expansum and Rhizopus stolonifer in cherry tomato fruits (Solanum lycopersicum L.) during storage at room temperature (25°C for 12 days) and low temperature (12°C for 24 days). The effects of the coatings on the physicochemical and sensory characteristics of cherry tomato fruits during storage were also assessed. The minimum inhibitory concentration (MIC) of CHI against all test fungi was 8 mg/mL, whereas the MIC for both MPEO and MVEO was 5 μL/mL. Combinations of CHI at 4 mg/mL and MPEO or MVEO at 2.5 or 1.25 μL/mL strongly inhibited the mycelial growth and spore germination of target fungi. The coatings comprising CHI and MPEO or CHI and MVEO at the different tested concentrations delayed the growth of decay-causing fungi in artificially contaminated tomato fruit during storage at either room temperature or low temperature. The assayed coatings preserved the quality of cherry tomato fruit during storage, in terms of physicochemical and sensory attributes. These results indicate that coatings comprising CHI and MPEO or CHI and MVEO represent promising postharvest treatments to prevent common postharvest mold infections in cherry tomato fruit during storage without affecting the quality of the fruit.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Guerra ICD
Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil.
de Oliveira PDL
Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil.
de Souza Pontes AL
Laboratory of Chemical Analysis of Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
Lúcio ASSC
Research Institute of Drugs and Medicines, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
Tavares JF
Research Institute of Drugs and Medicines, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
Barbosa-Filho JM
Research Institute of Drugs and Medicines, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
Madruga MS
Laboratory of Chemical Analysis of Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
de Souza EL
Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil. Electronic address: evandroleitesouza@ccs.ufpb.br.

MeSH

AnimalsAspergillus nigerBotrytisChitosanFood PreservationFruitSolanum lycopersicumMentha piperitaMicrobial Sensitivity TestsOils, VolatilePenaeidaePenicilliumRhizopus

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26313246

Citation

Guerra, Ingrid Conceição Dantas, et al. "Coatings Comprising Chitosan and Mentha Piperita L. or Mentha × Villosa Huds Essential Oils to Prevent Common Postharvest Mold Infections and Maintain the Quality of Cherry Tomato Fruit." International Journal of Food Microbiology, vol. 214, 2015, pp. 168-178.
Guerra ICD, de Oliveira PDL, de Souza Pontes AL, et al. Coatings comprising chitosan and Mentha piperita L. or Mentha × villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit. Int J Food Microbiol. 2015;214:168-178.
Guerra, I. C. D., de Oliveira, P. D. L., de Souza Pontes, A. L., Lúcio, A. S. S. C., Tavares, J. F., Barbosa-Filho, J. M., Madruga, M. S., & de Souza, E. L. (2015). Coatings comprising chitosan and Mentha piperita L. or Mentha × villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit. International Journal of Food Microbiology, 214, 168-178. https://doi.org/10.1016/j.ijfoodmicro.2015.08.009
Guerra ICD, et al. Coatings Comprising Chitosan and Mentha Piperita L. or Mentha × Villosa Huds Essential Oils to Prevent Common Postharvest Mold Infections and Maintain the Quality of Cherry Tomato Fruit. Int J Food Microbiol. 2015 Dec 2;214:168-178. PubMed PMID: 26313246.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Coatings comprising chitosan and Mentha piperita L. or Mentha × villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit. AU - Guerra,Ingrid Conceição Dantas, AU - de Oliveira,Priscila Dinah Lima, AU - de Souza Pontes,Alline Lima, AU - Lúcio,Ana Sílvia Suassuna Carneiro, AU - Tavares,Josean Fechine, AU - Barbosa-Filho,José Maria, AU - Madruga,Marta Suely, AU - de Souza,Evandro Leite, Y1 - 2015/08/18/ PY - 2015/04/20/received PY - 2015/07/27/revised PY - 2015/08/13/accepted PY - 2015/8/28/entrez PY - 2015/8/28/pubmed PY - 2016/5/18/medline KW - Chitosan KW - Edible coating KW - Mentha spp. KW - Phytopathogenic fungi KW - Postharvest treatment KW - Tomato SP - 168 EP - 178 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 214 N2 - In this study, we evaluated the efficacy of coatings comprising shrimp chitosan (CHI) and Mentha piperita L. (MPEO) or Mentha × villosa Huds (MVEO) essential oils to control mold infections caused by Aspergillus niger, Botrytis cinerea, Penicillium expansum and Rhizopus stolonifer in cherry tomato fruits (Solanum lycopersicum L.) during storage at room temperature (25°C for 12 days) and low temperature (12°C for 24 days). The effects of the coatings on the physicochemical and sensory characteristics of cherry tomato fruits during storage were also assessed. The minimum inhibitory concentration (MIC) of CHI against all test fungi was 8 mg/mL, whereas the MIC for both MPEO and MVEO was 5 μL/mL. Combinations of CHI at 4 mg/mL and MPEO or MVEO at 2.5 or 1.25 μL/mL strongly inhibited the mycelial growth and spore germination of target fungi. The coatings comprising CHI and MPEO or CHI and MVEO at the different tested concentrations delayed the growth of decay-causing fungi in artificially contaminated tomato fruit during storage at either room temperature or low temperature. The assayed coatings preserved the quality of cherry tomato fruit during storage, in terms of physicochemical and sensory attributes. These results indicate that coatings comprising CHI and MPEO or CHI and MVEO represent promising postharvest treatments to prevent common postharvest mold infections in cherry tomato fruit during storage without affecting the quality of the fruit. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/26313246/Coatings_comprising_chitosan_and_Mentha_piperita_L__or_Mentha_×_villosa_Huds_essential_oils_to_prevent_common_postharvest_mold_infections_and_maintain_the_quality_of_cherry_tomato_fruit_ DB - PRIME DP - Unbound Medicine ER -
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