Biodegradable coatings based on chitosan incorporating either bergamot or bitter orange EOs at different concentrations were evaluated against Aspergillus flavus, under in vitro conditions, in terms of mycelium growth and spore germination inhibition, and under in vivo conditions on inoculated dates, stored at 20°C. Sensory analysis was carried out to evaluate the effect of the different coating treatments on the flavour and odour characteristics of the treated fruits. Combined treatments based on CH-2% (v/v) bergamot EO or CH-2% (v/v) bitter orange EO proved to be the most effective coatings to reduce conidial germination resulting in a 87-90% inhibition compared with the control. In fruit decay assays, coatings based on CH incorporating citrus oils were able to reduce fungal decay in the range of 52-62% at day 12.

Active coatings against dates fungal decay / Aloui, H; Khwaldia, K; Licciardello, F; Mazzaglia, A; Muratore, G; Restuccia, C. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - STAMPA. - 285:Spec. Iss.(2015), pp. 23-27.

Active coatings against dates fungal decay

Licciardello F;
2015

Abstract

Biodegradable coatings based on chitosan incorporating either bergamot or bitter orange EOs at different concentrations were evaluated against Aspergillus flavus, under in vitro conditions, in terms of mycelium growth and spore germination inhibition, and under in vivo conditions on inoculated dates, stored at 20°C. Sensory analysis was carried out to evaluate the effect of the different coating treatments on the flavour and odour characteristics of the treated fruits. Combined treatments based on CH-2% (v/v) bergamot EO or CH-2% (v/v) bitter orange EO proved to be the most effective coatings to reduce conidial germination resulting in a 87-90% inhibition compared with the control. In fruit decay assays, coatings based on CH incorporating citrus oils were able to reduce fungal decay in the range of 52-62% at day 12.
28-mar-2015
285
Spec. Iss.
23
27
Active coatings against dates fungal decay / Aloui, H; Khwaldia, K; Licciardello, F; Mazzaglia, A; Muratore, G; Restuccia, C. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - STAMPA. - 285:Spec. Iss.(2015), pp. 23-27.
Aloui, H; Khwaldia, K; Licciardello, F; Mazzaglia, A; Muratore, G; Restuccia, C
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1163975
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