Antifungal resistance and physicochemical attributes of apricots coated with potassium sorbate‐added carboxymethyl cellulose‐based emulsion

Abstract

Summary Antifungal effectiveness of potassium sorbate (KS) incorporated into edible coating composed of carboxymethyl cellulose and candelilla wax blend (CMC‐CnW) was tested on apricots inoculated with fungi. The efficiency of KS‐added coating was higher than KS‐free formulation. The antifungal action of KS‐free coating was likely associated with a reduced access of oxygen to the infection sites and, consequently, modification of the gaseous atmosphere within the fruit tissues. Rhizopus nigricans as the fastest growing fungus was the most resistant to the coating treatment. In turn, KS‐loaded coating was very effective against Botrytis cinerea and Monilinia fructigena. Coating significantly delayed softening of apricots. The results of this study demonstrate that KS can be incorporated into coating to control common fungal diseases of apricots. Nevertheless, the CMC‐CnW coating treatment inhibited the respiratory functions and caused deterioration in the fruit sensory quality.

Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion

“…The inhibitory effect of elevated CO 2 level on fungal growth is a well‐known phenomenon (Hocking, ). In contrast to earlier findings (Kowalczyk et al, , ) we found that coating of Brussels sprouts decreased the release of CO 2 (Table ). As a result, the internal atmosphere of the coated vegetables did not offer any antifungal action.…”

“…As a consequence of the reduced gas exchange (Table ) and following accumulation of undesired volatiles, an objectionable odor of coated vegetables was detected (Table ). A similar effect has been observed previously for CMC‐CnW‐coated pears and apricots (Kowalczyk et al, , ). The coating provided glossy appearance to Brussels sprouts (Table ).…”

“…During the flow of CFS, the leaf edges and underside part of the heads likely cumulated more emulsion material. An average thickness of the coatings (10.51 ± 4.80 μm) was half the size of CMC‐CnW coatings formed on pears (Kowalczyk et al, ) and apricots (Kowalczyk et al, ). Since the outer leaves of Brassica species are coated with an epicuticular wax layer (Gómez‐Campo, Tortosa, Tewari, & TewarI, ), it is possible that the highly water‐repellent surface of Brussels sprout limited the adhesion and deposition of CFS.…”

“…The inconsistency could be due to the biochemical differences between vegetables and fruits. The coating of fruits induces fermentation reactions and consequently increases CO 2 production (Kowalczyk et al, , ). The inhibitory effect of elevated CO 2 level on fungal growth is a well‐known phenomenon (Hocking, ).…”

“…In this way, the semi‐permeable coatings could influence quality of fresh‐like horticultural products by the similar mechanism as CA storage, that is, by modifying internal atmosphere. Moreover, the action of coating on the product could be easily enhanced by incorporation of food additives, e.g., antimicrobial agents (Kowalczyk, Kordowska‐Wiater, Zięba, & Baraniak, ; Kowalczyk, Kordowska‐Wiater, Złotek, & Skrzypek, ).…”