Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system

Detalhes bibliográficos
Autor(a) principal: Espitia,Paula Judith Perez
Data de Publicação: 2012
Outros Autores: Soares,Nilda de Fátima Ferreira, Botti,Laura Costa Moreira, Melo,Nathália Ramos de, Pereira,Olinto Liparini, Silva,Washington Azevêdo da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000400005
Resumo: Rot and damage caused by post-harvest phytopathogenic fungi affect fruit quality. Essential oils (EO) are considered as an alternative to fungicides. Postharvest diseases of fruits may also be controlled by the bagging approach and the use of antimicrobial packaging. Based on the beneficial properties of EO and the concepts of bagging and antimicrobial packaging, this study aimed to develop sachets containing EO to be used as part of an antimicrobial packaging system. The activities of oregano, cinnamon and lemon grass EO were evaluated testing the sachets in vitro against the phytopathogenic fungi Alternaria alternata, Fusarium semitectum, Lasiodiplodia theobromae and Rhizopus stolonifer. The effects of the sachets on the microbiological and physicochemical parameters of post-harvest papaya were also evaluated. Both pure and sachet-incorporated EO showed antifungal activity in vitro against all tested fungi. For papaya, sachets containing cinnamon, oregano and lemon grass showed a significant reduction in the growth of mesophilic aerobic bacteria, yeasts and mould, with the cinnamon sachet causing the greatest reduction in microorganisms at the end of the storage time. Physicochemical parameters of papaya, such as weight loss, colour, firmness, total soluble solids/titratable acidity ratio and pH were not significantly altered by the presence of EO sachets, thus not affecting the natural ripening process of the papaya.
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spelling Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging systemSachetEssential oilAntimicrobial packaging systemMicrobial growthPreservationAntifungal activityPhysicochemical parametersRot and damage caused by post-harvest phytopathogenic fungi affect fruit quality. Essential oils (EO) are considered as an alternative to fungicides. Postharvest diseases of fruits may also be controlled by the bagging approach and the use of antimicrobial packaging. Based on the beneficial properties of EO and the concepts of bagging and antimicrobial packaging, this study aimed to develop sachets containing EO to be used as part of an antimicrobial packaging system. The activities of oregano, cinnamon and lemon grass EO were evaluated testing the sachets in vitro against the phytopathogenic fungi Alternaria alternata, Fusarium semitectum, Lasiodiplodia theobromae and Rhizopus stolonifer. The effects of the sachets on the microbiological and physicochemical parameters of post-harvest papaya were also evaluated. Both pure and sachet-incorporated EO showed antifungal activity in vitro against all tested fungi. For papaya, sachets containing cinnamon, oregano and lemon grass showed a significant reduction in the growth of mesophilic aerobic bacteria, yeasts and mould, with the cinnamon sachet causing the greatest reduction in microorganisms at the end of the storage time. Physicochemical parameters of papaya, such as weight loss, colour, firmness, total soluble solids/titratable acidity ratio and pH were not significantly altered by the presence of EO sachets, thus not affecting the natural ripening process of the papaya.Instituto de Tecnologia de Alimentos - ITAL2012-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000400005Brazilian Journal of Food Technology v.15 n.4 2012reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/S1981-67232012005000027info:eu-repo/semantics/openAccessEspitia,Paula Judith PerezSoares,Nilda de Fátima FerreiraBotti,Laura Costa MoreiraMelo,Nathália Ramos dePereira,Olinto LipariniSilva,Washington Azevêdo daeng2012-11-09T00:00:00Zoai:scielo:S1981-67232012000400005Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2012-11-09T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system
title Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system
spellingShingle Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system
Espitia,Paula Judith Perez
Sachet
Essential oil
Antimicrobial packaging system
Microbial growth
Preservation
Antifungal activity
Physicochemical parameters
title_short Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system
title_full Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system
title_fullStr Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system
title_full_unstemmed Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system
title_sort Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system
author Espitia,Paula Judith Perez
author_facet Espitia,Paula Judith Perez
Soares,Nilda de Fátima Ferreira
Botti,Laura Costa Moreira
Melo,Nathália Ramos de
Pereira,Olinto Liparini
Silva,Washington Azevêdo da
author_role author
author2 Soares,Nilda de Fátima Ferreira
Botti,Laura Costa Moreira
Melo,Nathália Ramos de
Pereira,Olinto Liparini
Silva,Washington Azevêdo da
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Espitia,Paula Judith Perez
Soares,Nilda de Fátima Ferreira
Botti,Laura Costa Moreira
Melo,Nathália Ramos de
Pereira,Olinto Liparini
Silva,Washington Azevêdo da
dc.subject.por.fl_str_mv Sachet
Essential oil
Antimicrobial packaging system
Microbial growth
Preservation
Antifungal activity
Physicochemical parameters
topic Sachet
Essential oil
Antimicrobial packaging system
Microbial growth
Preservation
Antifungal activity
Physicochemical parameters
description Rot and damage caused by post-harvest phytopathogenic fungi affect fruit quality. Essential oils (EO) are considered as an alternative to fungicides. Postharvest diseases of fruits may also be controlled by the bagging approach and the use of antimicrobial packaging. Based on the beneficial properties of EO and the concepts of bagging and antimicrobial packaging, this study aimed to develop sachets containing EO to be used as part of an antimicrobial packaging system. The activities of oregano, cinnamon and lemon grass EO were evaluated testing the sachets in vitro against the phytopathogenic fungi Alternaria alternata, Fusarium semitectum, Lasiodiplodia theobromae and Rhizopus stolonifer. The effects of the sachets on the microbiological and physicochemical parameters of post-harvest papaya were also evaluated. Both pure and sachet-incorporated EO showed antifungal activity in vitro against all tested fungi. For papaya, sachets containing cinnamon, oregano and lemon grass showed a significant reduction in the growth of mesophilic aerobic bacteria, yeasts and mould, with the cinnamon sachet causing the greatest reduction in microorganisms at the end of the storage time. Physicochemical parameters of papaya, such as weight loss, colour, firmness, total soluble solids/titratable acidity ratio and pH were not significantly altered by the presence of EO sachets, thus not affecting the natural ripening process of the papaya.
publishDate 2012
dc.date.none.fl_str_mv 2012-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000400005
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000400005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1981-67232012005000027
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.15 n.4 2012
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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