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dc.contributor.authorPalou, Lluís
dc.contributor.authorPérez-Gago, María B.
dc.contributor.editorJijakli, Haissam
dc.date.accessioned2022-05-10T09:04:16Z
dc.date.available2022-05-10T09:04:16Z
dc.date.issued2021es
dc.identifier.citationPalou, L. & Pérez-Gago, M. B. (2021). Antifungal edible coatings for postharvest preservation of fresh fruit. Acta Hortic. 1325, 127-140es
dc.identifier.isbn978-94-62613-23-2
dc.identifier.issn0567-7572 (print)
dc.identifier.issn2406-6168 (electronic)
dc.identifier.urihttp://hdl.handle.net/20.500.11939/8096
dc.description.abstractPostharvest losses of fresh fruit are mainly caused by weight loss, physiological disorders, and decay during storage and commercialization. Currently, postharvest treatments with conventional chemical fungicides and/or synthetic waxes are commonly used in combination with low-temperature storage to reduce such losses and minimize their economic impact. However, their continuous use by the industry for many years has arisen important health and environmental problems related to the production of chemical residues and the proliferation of resistant pathogenic fungal biotypes. Therefore, safe and eco-friendly alternatives should be commercially implemented as part of non-polluting integrated disease management (NPIDM) programs for preservation of fresh fruit. Among them, the development of edible coatings with antifungal activity is a technological challenge and a very active research field worldwide. The main advantage of these coatings is that they could provide a single solution for both physiological and pathological major postharvest issues. While some natural coatings such as chitosan or Aloe spp. gels show inherent antifungal activity, specific food-grade antifungal ingredients should be incorporated into composite matrixes of hydrocolloids (polysaccharides such as cellulose derivatives, alginates, pectins, gums, and peptides or proteins) and lipids to form synthetic edible coatings with antifungal properties. These ingredients include natural or low-toxicity compounds, such as inorganic or organic salts (e.g., carbonates, sorbates, benzoates, paraben salts) and essential oils or other plant extracts approved as food additives or generally recognized as safe (GRAS) compounds by competent authorities, and biological control agents such as antagonistic strains of some microorganisms.es
dc.language.isoenes
dc.publisherISHSes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectFungal postharvest diseaseses
dc.subjectFungicide-free controles
dc.subjectComposite edible coatingses
dc.subjectGRAS compoundses
dc.subjectBiocontrol agentses
dc.titleAntifungal edible coatings for postharvest preservation of fresh fruites
dc.typeconferenceObjectes
dc.authorAddresspalou_llu@gva.eses
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.identifier.doi10.17660/ActaHortic.2021.1325.20es
dc.identifier.urlhttps://www.actahort.org/books/1325/1325_20.htmes
dc.page.final140es
dc.page.initial127es
dc.relation.conferenceDate2019-05-19
dc.relation.conferenceNameV International Symposium on Postharvest Pathology: From Consumer to Laboratory-Sustainable Approaches to Managing Postharvest Pathogenses
dc.relation.conferencePlaceLiège (Belgium)es
dc.relation.projectIDThe “Agencia Estatal de Investigación” (AEI) from the “Ministerio de Ciencia, Innovación y Universidades” (MICINN) of Spain is acknowledged for funding research on this topic through the project RTA2015-00037-C02. IVIA is also acknowledged for funding research on this topic through the project IVIA-51910. The European Commission (FEDER programme) is also acknowledged for co-funding these projects.es
dc.rights.accessRightsopenAccesses
dc.source.typeelectronicoes
dc.subject.agrisJ10 Handling, transport, storage and protection of agricultural productses
dc.subject.agrisQ02 Food processing and preservationes
dc.subject.agrisH20 Plant diseaseses
dc.subject.agrovocChitosanes


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