title: 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.
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.
authors: Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil.
authors: Ingrid Conceição Dantas
authors: ICD
authors: Guerra
authors: Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil.
authors: Priscila Dinah Lima
authors: PDL
authors: de Oliveira
authors: Laboratory of Chemical Analysis of Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
authors: Alline Lima
authors: AL
authors: de Souza Pontes
authors: Research Institute of Drugs and Medicines, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
authors: Ana Sílvia Suassuna Carneiro
authors: ASSC
authors: Lúcio
authors: Research Institute of Drugs and Medicines, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
authors: Josean Fechine
authors: JF
authors: Tavares
authors: Research Institute of Drugs and Medicines, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
authors: José Maria
authors: JM
authors: Barbosa-Filho
authors: Laboratory of Chemical Analysis of Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
authors: Marta Suely
authors: MS
authors: Madruga
authors: Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil. Electronic address: evandroleitesouza@ccs.ufpb.br.
authors: Evandro Leite
authors: EL
authors: de Souza
mesh_terms: D000818:Animals; D001234:Aspergillus niger / Q000254:growth & development; D020171:Botrytis / Q000254:growth & development; D048271:Chitosan / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000382:microbiology*; D018551:Solanum lycopersicum / Q000382:microbiology*; D036142:Mentha piperita / Q000378:metabolism*; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000494:pharmacology*; D033561:Penaeidae / Q000378:metabolism; D010407:Penicillium / Q000254:growth & development; D012233:Rhizopus / Q000254:growth & development
chemical_list: D009822:Oils, Volatile; D048271:Chitosan
keywords: Chitosan; Edible coating; Mentha spp.; Phytopathogenic fungi; Postharvest treatment; Tomato