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dc.contributor.authorPalou, Lluís
dc.contributor.authorValencia-Chamorro, Silvia A.
dc.contributor.authorPérez-Gago, María B.
dc.date.accessioned2018-11-29T15:38:49Z
dc.date.available2018-11-29T15:38:49Z
dc.date.issued2015es
dc.identifier.citationPalou, L., Valencia-Chamorro, S., & Pérez-Gago, M. (2015). Antifungal edible coatings for fresh citrus fruit: A review. Coatings, 5(4), 962-986es
dc.identifier.issn2079-6412
dc.identifier.urihttp://hdl.handle.net/20.500.11939/6139
dc.description.abstractAccording to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM) programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria.es
dc.language.isoenes
dc.publisherMDPIes
dc.subjectCitrus spp.; postharvest; disease control; fruit quality; fungicide alternatives; edible coatings; chitosan; antifungal ingredientses
dc.titleAntifungal Edible Coatings for Fresh Citrus Fruit: A Reviewes
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.identifier.doi10.3390/coatings5040962es
dc.journal.issueNumber1es
dc.journal.titleCoatingses
dc.journal.volumeNumber5es
dc.page.final986es
dc.page.initial962es
dc.source.typeelectronicoes
dc.subject.agrisJ10 Handling, transport, storage and protection of agricultural productses


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