Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Outros Autores: | , , , , |
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. |
id |
ITAL-1_7ebf99ef62c5591a1a95e9fd33a4c250 |
---|---|
oai_identifier_str |
oai:scielo:S1981-67232012000400005 |
network_acronym_str |
ITAL-1 |
network_name_str |
Brazilian Journal of Food Technology |
repository_id_str |
|
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 |
_version_ |
1752128700323725312 |