期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 301, 期 -, 页码 9-18出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2019.04.008
关键词
Orange, mandarin; Diplodia stem-end rot; Nonpolluting postharvest decay control; Food additives; Citrus coatings
资金
- Spanish 'Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria' (INIA) [RTA2012-00061-00-00]
- European Commission (FEDER Program)
- 'Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior' (CAPES)
- 'Coordenacao de Candidaturas a Bolsas e Auxilio no Exterior' (CCE)
A large amount of GRAS (generally recognized as safe) salts and concentrations were evaluated in in vitro tests (inhibition of mycelial growth on PDA dishes) against Lasiodiplodia theobromae, the causal agent of citrus Diplodia stem-end rot. Ammonium carbonate (AC, 0.2%), potassium sorbate (PS, 2.0%), potassium carbonate (PC, 0.2%), sodium methylparaben (SMP, 0.1%), sodium ethylparaben (SEP, 0.1%), sodium benzoate (SB, 2.0%), and potassium silicate (PSi, 2.0%) were selected as the most effective. Disease control ability of edible composite coatings formulated with hydroxypropyl methylcellulose (HPMC), beeswax (BW), and these selected antifungal GRAS salts was assessed in in vivo experiments with 'Ortanique' mandarins and 'Barnfield' oranges artificially inoculated with L. theobromae. Coatings containing 2% PS, 0.1% SEP, or 2% SB were the most effective reducing disease severity (up to 50% reduction) and were also applied to non-inoculated and cold-stored 'Barrifield' oranges to determine their effect on postharvest fruit quality. After periods of 21 and 42 d at 5 degrees C followed by 7 d of shelf life at 20 degrees C, coatings containing SEP and SB significantly reduced weight loss and did not adversely affect the physicochemical quality attributes (firmness, soluble solid content, titratable acidity, and ethanol and acetaldehyde content) and sensory flavor with respect to uncoated control fruit. Although the internal gas concentration (CO2 level) of coated fruit increased, the coatings did not induce off-flavors.
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