title: Effects of post-harvest treatment using chitosan from Mucor circinelloides on fungal pathogenicity and quality of table grapes during storage.
abstract: The aim of this study was to extract chitosan (CHI) from Mucor circinelloides UCP 050 grown in a corn steep liquor (CSL)-based medium under optimized conditions and to assess the efficacy of the obtained CHI to inhibit the post-harvest pathogenic fungi Aspergillus niger URM 5162 and Rhizopus stolonifer URM 3482 in laboratory media and as a coating on table grapes (Vitis labrusca L.). The effect of CHI coating on some physical, physicochemical and sensory characteristics of the fruits during storage was assessed. The greatest amount of CHI was extracted from M. circinelloides UCP 050 grown in medium containing 7 g of CSL per 100 mL at pH 5.5 with rotation at 180 rpm. CHI from M. circinelloides UCP 050 caused morphological changes in the spores of the fungal strains tested and inhibited mycelial growth and spore germination. CHI coating delayed the growth of the assayed fungal strains in artificially infected grapes, as well as autochthonous mycoflora during storage. CHI coating preserved the quality of grapes during storage, as measured by their physical, physicochemical and sensory attributes. These results demonstrate that edible coatings derived from M. circinelloides CHI could be a useful alternative for controlling pathogenic fungi and maintaining the post-harvest quality of table grapes.
authors.affiliation: Laboratory of Food Microbiology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa, Brazil.
authors.forename: Carlos Eduardo Vasconcelos
authors.initials: CE
authors.lastname: de Oliveira
authors.affiliation: Laboratory of Biochemistry of Foods, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil.
authors.forename: Marciane
authors.initials: M
authors.lastname: Magnani
authors.affiliation: Laboratory of Food Microbiology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa, Brazil.
authors.forename: Camila Veríssimo
authors.initials: CV
authors.lastname: de Sales
authors.affiliation: Laboratory of Biochemistry of Foods, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil.
authors.forename: Alline Lima de Souza
authors.initials: AL
authors.lastname: Pontes
authors.affiliation: Nucleus of Research in Environmental Sciences, Catholic University of Pernambuco Recife, Brazil.
authors.forename: Galba Maria
authors.initials: GM
authors.lastname: Campos-Takaki
authors.affiliation: Laboratoty of Microbiology, Department of Tropical Medicine, Federal University of Pernambuco, Recife, Brazil.
authors.forename: Thayza Christina Montenegro
authors.initials: TC
authors.lastname: Stamford
authors.affiliation: Laboratory of Food Microbiology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa, Brazil. Electronic address: evandroleitesouza@ccs.ufpb.br.
authors.forename: Evandro Leite
authors.initials: EL
authors.lastname: de Souza
mesh_terms: D001234:Aspergillus niger / Q000187:drug effects* / Q000254:growth & development; D048271:Chitosan / Q000378:metabolism / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D009089:Mucor / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D012233:Rhizopus / Q000187:drug effects* / Q000254:growth & development; D027843:Vitis / Q000737:chemistry / Q000254:growth & development / Q000382:microbiology*
chemical_list: D048271:Chitosan
keywords: Chitosan; Edible coating; Mucor; Post-harvest decay