A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit.

ABSTRACT: The efficacy of an edible chitosan coating (CHI; 4 mg/mL) and Origanum vulgare L. essential oil (OVEO; 1.25 μL/mL) for maintaining the quality of cherry tomato fruit during storage at room (25°C; 12 days) and cold (12°C; 24 days) temperatures was assessed. CHI and OVEO in combination showed in vitro fungicidal effects against R. stolonifer and Aspergillus niger. CHI-OVEO coating reduced the incidence of black mold and soft rot caused by these fungi in artificially contaminated cherry tomato fruit during storage at both temperatures. CHI-OVEO coating delayed the appearance of the first visible signs of black mold and soft rot in artificially contaminated cherry tomato fruit stored at room temperature by 6 days and by more than 9 days in those stored at cold tempe

SUBMITTER: Barreto TA 

PROVIDER: S-EPMC5099165 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature