title: A Chitosan Coating Containing Essential Oil fromOriganum vulgareL. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit.
abstract: The efficacy of an edible chitosan coating (CHI; 4 mg/mL) andOriganum vulgareL. essential oil (OVEO; 1.25 μL/mL) for maintaining the quality of cherry tomato fruit during storage at room (25°C; 12 days) and cold (12°C; 24 days) temperatures was assessed. CHI and OVEO in combination showedin vitrofungicidal effects againstR. stoloniferandAspergillus niger. CHI-OVEO coating reduced the incidence of black mold and soft rot caused by these fungi in artificially contaminated cherry tomato fruit during storage at both temperatures. CHI-OVEO coating delayed the appearance of the first visible signs of black mold and soft rot in artificially contaminated cherry tomato fruit stored at room temperature by 6 days and by more than 9 days in those stored at cold temperature. At the end of storage at room and cold temperature fruit coated with CHI-OVEO showed higher firmness (>2 N/mm) and lower weight loss (>2%) compared to uncoated tomato fruit. CHI-OVEO coating delayed the decrease of lycopene, ascorbic citric acid, glucose and fructose during the storage time assessed at room or cold temperatures. The increase of catechin, myricetin, caffeic and syringic acids was higher (1-9 mg/g) in cherry tomato fruit coated with CHI-OVEO compared to uncoated fruit during the storage at both temperatures studied. CHI-OVEO coating is a feasible treatment for maintaining the storage quality of cherry tomato fruit.
authors.affiliation: Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraîba João Pessoa, Brasil.
authors.forename: Tainá A
authors.initials: TA
authors.lastname: Barreto
authors.affiliation: Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraîba João Pessoa, Brasil.
authors.forename: Sonalle C A
authors.initials: SC
authors.lastname: Andrade
authors.affiliation: Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraîba João Pessoa, Brasil.
authors.forename: Janeeyre F
authors.initials: JF
authors.lastname: Maciel
authors.affiliation: Laboratório de Flavor, Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba João Pessoa, Brasil.
authors.forename: Narciza M O
authors.initials: NM
authors.lastname: Arcanjo
authors.affiliation: Laboratório de Flavor, Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba João Pessoa, Brasil.
authors.forename: Marta S
authors.initials: MS
authors.lastname: Madruga
authors.affiliation: Laboratório de Combustíveis, Universidade Federal da Paraíba João Pessoa, Brasil.
authors.forename: Bruno
authors.initials: B
authors.lastname: Meireles
authors.affiliation: Laboratório de Combustíveis, Universidade Federal da Paraíba João Pessoa, Brasil.
authors.forename: Ângela M T
authors.initials: ÂM
authors.lastname: Cordeiro
authors.affiliation: Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba João Pessoa, Brasil.
authors.forename: Evandro L
authors.initials: EL
authors.lastname: Souza
authors.affiliation: Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraîba João Pessoa, Brasil.
authors.forename: Marciane
authors.initials: M
authors.lastname: Magnani
keywords: Lycopersicon esculentum L.; edible coatings; phenolic compounds; storage quality