Edible Coatings Formulated with Antifungal GRAS Salts to Control Citrus Anthracnose Caused by Colletotrichum gloeosporioides and Preserve Postharvest Fruit Quality
Abstract
:1. Introduction
2. Materials and Methods
2.1. GRAS Salts
2.2. Fungal Pathogen
2.3. In Vitro Antifungal Activity of GRAS Salts
2.4. Preparation of Antifungal Edible Coatings
2.5. Fruit
2.6. In Vivo Anthracnose Control of Antifungal Coatings
2.7. Effect of Coatings on Quality of Cold-Stored Fruit
2.7.1. Weight Loss
2.7.2. Fruit Firmness
2.7.3. Juice Quality
2.7.4. Internal Gas Concentration
2.7.5. Ethanol Content (EtC) and Acetaldehyde Content (AcC)
2.7.6. Sensorial Evaluation
2.8. Statistical Analysis
3. Results
3.1. In Vitro Antifungal Activity of GRAS Salts
3.2. In Vivo Anthracnose control of Antifungal Coatings
3.3. Effect of Coatings on the Quality of Cold-Stored Oranges
4. Discussion
Author Contributions
Funding
Conflicts of Interest
References
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GRAS Salt | Acronym | Molecular Formula | E-Number 1 | MW 2 |
---|---|---|---|---|
Ammonium bicarbonate | ABC | NH4HCO3 | E-503 (ii) | 79.06 |
Ammonium carbonate | AC | (NH4)2CO3 | E-503 (i) | 114.10 |
Potassium bicarbonate | PBC | KHCO3 | E-501 (ii) | 100.12 |
Potassium carbonate | PC | K2CO3 | E-501 (i) | 138.21 |
Potassium silicate | PSi | K2SiO3 | E-560 | 154.26 |
Potassium sorbate | PS | C6H7O2K | E-202 | 150.22 |
Sodium benzoate | SB | C7H5O2Na | E-211 | 144.11 |
Sodium ethylparaben | SEP | C9H9NaO3 | E-215 | 188.16 |
Sodium methylparaben | SMP | C8H7NaO3 | E-219 | 174.13 |
Sodium propionate | SP | CH3CH2COONa | E-281 | 96.06 |
GRAS Salt 1 | Concentration (%) | Inhibition of C. Gloeosporioides (%) 2 | ||
---|---|---|---|---|
Day 3 | Day 5 | Day 7 | ||
ABC | 0.2 | 61.44 de | 60.49 d | 33.43 g |
1 | 100 a | 100 a | 100 a | |
2 | 100 a | 100 a | 100 a | |
PBC | 0.2 | 20.92 h | 26.80 f | 23.53 h |
1 | 98.04 a | 87.14 b | 76.46 c | |
2 | 100 a | 100 a | 92.89 b | |
PSi | 0.2 | 16.99 h | 6.43 g | 9.22 i |
1 | 58.50 e | 47.32 e | 33.72 g | |
2 | 88.56 b | 76.57 c | 56.96 e | |
SEP | 0.01 | 40.33 f | 36.04 f | 35.22 g |
0.05 | 100 a | 100 a | 100 a | |
0.1 | 100 a | 100 a | 100 a | |
SMP | 0.01 | 30.8 g | 29.38 f | 29.58 gh |
0.05 | 100 a | 95.72 ab | 87.08 b | |
0.1 | 100 a | 100 a | 100 a | |
SP | 0.2 | 68.9 d | 51.41 de | 44.77 f |
1 | 79.0 c | 71.34 c | 64.67 d | |
2 | 93.53 ab | 76.5 c | 79.96 c |
Quality Attributes 1 | Storage Conditions and Treatments 2 | ||||||||
---|---|---|---|---|---|---|---|---|---|
At Harvest | 28 d 5 °C + 7 d 20 °C | 56 d 5 °C + 7 d 20 °C | |||||||
Control | HPMC-BW-PS | HPMC-BW-SB | HPMC-BW-PSi | Control | HPMC-BW-PS | HPMC-BW-SB | HPMC-BW-PSi | ||
WL (% ± SE) | – | 2.25 ± 0.09 b | 2.59 ± 0.10 a | 2.24 ± 0.08 b | 2.12 ± 0.06 b | 3.48 ± 0.12 ab | 3.71 ± 0.13 a | 3.91 ± 0.22 a | 2.97 ± 0.11 b |
F (% deformation ± SE) | 2.03 ± 0.09 | 2.58 ± 0.09 a | 2.78 ± 0.14 a | 2.50 ± 0.07 a | 2.56 ± 0.14 a | 2.66 ± 0.13 a | 2.87 ± 0.15 a | 2.47 ± 0.12 a | 2.46 ± 0.13 a |
SSC (% ± SE) | 12.42 ± 0.08 | 11.70 ± 0.17a | 11.37 ± 0.50 ab | 10.28 ± 0.55 bc | 10.05 ± 0.22 c | 11.60 ± 0.26 a | 11.20 ± 0.21 a | 10.20 ± 0.15 b | 10.02 ± 0.23 b |
TA (% citric acid ± SE) | 1.34 ± 0.01 | 1.08 ± 0.06 a | 1.23 ± 0.10 a | 0.97 ± 0.07 a | 0.98 ± 0.09 a | 0.90 ± 0.04 a | 0.84 ± 0.04 a | 0.83 ± 0.04 a | 0.98 ± 0.04 a |
MI (average ± SE) | 9.24 ± 0.08 | 10.85 ± 0.47 a | 9.31 ± 0.38 a | 10.59 ± 0.24 a | 10.36 ± 0.70 a | 12.95 ± 0.63 a | 13.28 ± 0.07 a | 12.28 ± 0.49 a | 10.29 ± 0.52 b |
EtC (mg/L ± SE) | 221.05 ± 10.42 | 412.35 ± 40.5 c | 533.65 ± 16.21 ab | 439.51 ± 23.70 bc | 628.01 ± 50.27 a | 441.49 ± 24.62 c | 606.90 ± 29.78 ab | 543.17 ± 80.63 bc | 699.63 ± 48.35 a |
AcC (mg/L ± SE) | 3.16 ± 0.21 | 5.78 ± 0.26 b | 6.51 ± 0.22 b | 6.17 ± 0.07 b | 7.39 ± 0.39 a | 5.72 ± 0.23 c | 6.88 ± 0.16 b | 7.47 ± 0.31 ab | 7.72 ± 0.33 a |
Treatments 2 | Storage Conditions and Sensory Attributes 1 | |||||
---|---|---|---|---|---|---|
28 d 5 °C + 7 d 20 °C | 56 d 5 °C + 7 d 20 °C | |||||
Overall Taste (1–9 Scale) 3 | Off-Flavours (1–5 Scale) 4 | Appearance (1–3 Scale) 5 | Overall Taste (1–9 Scale) 3 | Off-Flavours (1–5 Scale) 4 | Appearance (1–3 Scale) 5 | |
Control | 6.43 ± 0.43 a | 1.00 ± 0.00 a | 2.43 ± 0.20 a | 5.70 ± 0.63 a | 1.38 ± 0.16 a | 2.38 ± 0.24 a |
HPMC-BW-PS | 5.71 ± 0.56 a | 1.71 ± 0.19 a | 1.58 ± 0.20 b | 5.50 ± 0.54 a | 1.33 ± 0.22 a | 1.63 ± 0.16 b |
HPMC-BW-SB | 6.43 ± 0.20 a | 1.00 ± 0.00 a | 2.00 ± 0.22 b | 5.30 ± 0.58 a | 1.80 ± 0.36 a | 1.88 ± 0.26 b |
HPMC-BW-PSi | 5.83 ± 0.28 a | 1.57 ± 0.20 a | 2.71 ± 0.18 a | 5.61 ± 0.41 a | 1.33 ± 0.16 a | 2.63 ± 0.24 a |
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Martínez-Blay, V.; Pérez-Gago, M.B.; de la Fuente, B.; Carbó, R.; Palou, L. Edible Coatings Formulated with Antifungal GRAS Salts to Control Citrus Anthracnose Caused by Colletotrichum gloeosporioides and Preserve Postharvest Fruit Quality. Coatings 2020, 10, 730. https://doi.org/10.3390/coatings10080730
Martínez-Blay V, Pérez-Gago MB, de la Fuente B, Carbó R, Palou L. Edible Coatings Formulated with Antifungal GRAS Salts to Control Citrus Anthracnose Caused by Colletotrichum gloeosporioides and Preserve Postharvest Fruit Quality. Coatings. 2020; 10(8):730. https://doi.org/10.3390/coatings10080730
Chicago/Turabian StyleMartínez-Blay, Victoria, María B. Pérez-Gago, Beatriz de la Fuente, Rosario Carbó, and Lluís Palou. 2020. "Edible Coatings Formulated with Antifungal GRAS Salts to Control Citrus Anthracnose Caused by Colletotrichum gloeosporioides and Preserve Postharvest Fruit Quality" Coatings 10, no. 8: 730. https://doi.org/10.3390/coatings10080730