title: Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes.
abstract: BACKGROUND
  Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil (OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within edible coatings can protect them and maintain their efficacy. In this context, this study evaluated the effect of OEO applied within pectin coatings on the inhibition of Alternaria alternata growth, antioxidant content and sensorial acceptability of tomatoes.
  
  
  RESULTS
  The major volatile compounds of OEO were carvacrol (47.41%), p-cymene (26.44%) and thymol (3.02%). All the applied OEO concentrations (15.7, 25.9 and 36.1 g L(-1) ) inhibited the in vitro growth of A. alternata, whereas the in vivo effective concentrations were 25.9 and 36.1 g L(-1) . Additionally, there was an increment of total phenols and antioxidant activity in coated tomatoes compared to controls. Aroma acceptability of tomatoes was not affected by the pectin-OEO coating; additionally, the pectin, pectin-OEO 15.7 g L(-1) treatments and control tomatoes showed higher flavor acceptability than those coated with pectin-OEO 25.9 and 36.1 g L(-1) .
  
  
  CONCLUSIONS
  Pectin-OEO coatings showed antifungal effect and increased the antioxidant activity without negative effects on the sensorial acceptability of tomatoes. © 2015 Society of Chemical Industry.
authors.affiliation: Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico.
authors.forename: Isela
authors.initials: I
authors.lastname: Rodriguez-Garcia
authors.affiliation: Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico.
authors.forename: M Reynaldo
authors.initials: MR
authors.lastname: Cruz-Valenzuela
authors.affiliation: Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico.
authors.forename: Brenda A
authors.initials: BA
authors.lastname: Silva-Espinoza
authors.affiliation: Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico.
authors.forename: Gustavo A
authors.initials: GA
authors.lastname: Gonzalez-Aguilar
authors.affiliation: Department of Cell Biology and Molecular Genetics, The University of Maryland, College Park, MD, USA.
authors.forename: Edgar
authors.initials: E
authors.lastname: Moctezuma
authors.affiliation: Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico.
authors.forename: M Melissa
authors.initials: MM
authors.lastname: Gutierrez-Pacheco
authors.affiliation: Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico.
authors.forename: Melvin R
authors.initials: MR
authors.lastname: Tapia-Rodriguez
authors.affiliation: Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico.
authors.forename: Luis A
authors.initials: LA
authors.lastname: Ortega-Ramirez
authors.affiliation: Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico.
authors.forename: J Fernando
authors.initials: JF
authors.lastname: Ayala-Zavala
mesh_terms: D000528:Alternaria / Q000187:drug effects* / Q000254:growth & development; D000935:Antifungal Agents / Q000032:analysis / Q000494:pharmacology; D000975:Antioxidants / Q000032:analysis*; D000081007:Cymenes; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000737:chemistry / Q000382:microbiology; D005659:Fungicides, Industrial; D006801:Humans; D018551:Solanum lycopersicum / Q000382:microbiology; D039821:Monoterpenes / Q000032:analysis / Q000494:pharmacology; D009812:Odorants; D009822:Oils, Volatile / Q000737:chemistry / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry*; D010368:Pectins; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology; D013649:Taste; D013943:Thymol / Q000032:analysis / Q000494:pharmacology
chemical_list: D000935:Antifungal Agents; D000975:Antioxidants; D000081007:Cymenes; D005659:Fungicides, Industrial; D039821:Monoterpenes; D009822:Oils, Volatile; D010936:Plant Extracts; C007210:4-cymene; D013943:Thymol; D010368:Pectins; C073316:carvacrol
keywords: Alternaria alternata; carvacrol; edible film; phytochemicals; postharvest