RT article
T1 Antifungal Starch–Gellan Edible Coatings with Thyme Essential Oil for the Postharvest Preservation of Apple and Persimmon
A1 Sapper, Mayra
A1 Palou, Lluís
A1 Pérez-Gago, María B.
A1 Chiralt, Amparo
K1 Gellan
K1 Thyme essential oil
K1 Fruits
K1 A  Agriculture
K1 Edible coatings
K1 Cassava starch
K1 Antifungal agents
AB Starch–gellan (80:20) coating formulations were applied to apples and persimmons to analyse their effectiveness controlling the weight loss, respiration rate, fruit firmness, and fungal decay during postharvest. Thyme essential oil (EO) was incorporated (0.25 and 0.5 g per g of polymer) directly or encapsulated in lecithin to enhance antifungal action. Coatings did not reduce weight loss or firmness changes in apples, but they prevented water loss in persimmons. In contrast, no significant effect of the coatings was observed on the respiration rates and the respiration quotient of persimmons, whereas the respiration rates and quotient was increased in apples. On the other hand, the coatings without lecithin reduced the incidence and severity of black spot caused by Alternaria alternata in persimmons, regardless of the content of essential oil. Likewise, these reduced the severity of gray mold caused by Botrytis cinerea in apples. No positive effect of lecithin in coatings was observed on the postharvest quality and decay in either apples or persimmons, nor did EO exert antifungal action despite its proven effectiveness in in vitro tests.
PB MDPI
SN 2079-6412
YR 2019
FD 2019
LK http://hdl.handle.net/20.500.11939/6267
UL http://hdl.handle.net/20.500.11939/6267
LA en_US
NO Sapper, M.; Palou, L.; Pérez-Gago, M.B.; Chiralt, A. 2019. Antifungal Starch–Gellan Edible Coatings with Thyme Essential Oil for the Postharvest Preservation of Apple and Persimmon. Coatings, 9, 333.
DS MINDS@UW
RD Apr 19, 2021