Abstract：
:This study evaluated the efficacy of the combined application of chitosan (CHI) and Origanum vulgare L. essential oil (OV) in the inhibition of Rhizopus stolonifer URM 3728 and Aspergillus niger URM 5842 on laboratory media and on grapes (Vitis labrusca L.) and its influence on the physical, physicochemical and sensory characteristics of the fruits during storage (25 °C, 12 days and 12 °C, 24 days). The application of mixtures of different CHI and OV concentrations (Minimum Inhibitory Concentration - MIC, 1/2 MIC and 1/4 MIC) inhibited the mycelial growth of the test fungi. The application of CHI and OV at sub-inhibitory concentrations (CHI 1/2 MIC + OV 1/4 MIC; CHI 1/2 MIC + OV 1/2 MIC) inhibited spore germination and caused morphological changes in fungal spores and mycelia, in addition to inhibiting the growth of the assayed fungi strains in artificially infected grapes as well as the autochthonous mycoflora of grapes stored at both room and cold temperature. In general, the application of a coating composed of CHI and OV at sub-inhibitory concentrations preserved the quality of grapes as measured by their physical and physicochemical attributes, while some of their sensory attributes improved throughout the assessed storage time. These results demonstrate the potential of the combination of CHI and OV at sub-inhibitory concentrations to control post-harvest pathogenic fungi in fruits, in particular, R. stolonifer and A. niger in grapes.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
dos Santos NS,Athayde Aguiar AJ,de Oliveira CE,Veríssimo de Sales C,de Melo E Silva S,Sousa da Silva R,Stamford TC,de Souza ELdoi
10.1016/j.fm.2012.07.014subject
Has Abstractpub_date
2012-12-01 00:00:00pages
345-53issue
2eissn
0740-0020issn
1095-9998pii
S0740-0020(12)00160-8journal_volume
32pub_type
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