Antifungal Edible Coatings for Fresh Citrus Fruit: A Review
By L. Palou, S. Valencia-Chamorro, M. Pérez-Gago. 2015
168 citations recorded by the source corpus.
According 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.
Subfields: Biomaterials, Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/839ab8656cda1eeabb60350aa5c4ae18746b77cd
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Citations in the corpus
- Starch-Based Coatings for Preservation of Fruits and Vegetables (2018, background): “As reported by [1], there are three categories of antifungal agents that can be incorporated into ECs: (a) synthetic food preservatives or GRAS (Generally recognized as safe) compounds with antimicrobial activity, including some organic and inorganic acids and their salts (benzoates, sorbates, carbo”
- Postharvest Treatments with GRAS Salts to Control Fresh Fruit Decay (2018, unknown): “Results with such coatings applied for alternative control of postharvest diseases have recently been summarized for fresh produce in general [22] and citrus fruit in particular [2].”