Effect of Active Packaging Material Fortified with Clove Essential Oil on Fungal Growth and Post-Harvest Quality Changes in Table Grape during Cold Storage

Abstract

Fungal growth in table grapes (Vitis vinifera cv. beauty seedless) is triggered by Botrytis cinerea, Penicillium sp., Aspergillus sp., and Rhizopus stolonifera during post-harvest storage. Due to the safety aspects, this research aimed to develop antifungal packaging embedded with essential oils (EOs) to alleviate the fungal decay of table grapes (TG). The various levels of EOs (0.5–5%, v/v) from clove, cinnamon, thyme, peppermint, lemon, bergamot, ginger, spearmint, and lemongrass were tested against Aspergillus sp. The results attained in radial growth, disk diffusion method, minimal inhibitory concentration, and minimal fungicidal concentration revealed that 1% clove essential oil (CEO) showed higher efficacy against Aspergillus sp. compared to the untreated control and other treatments. CEO at the 1% level exhibited a pleasant odor intensity in TG than the other EOs. The active polyvinyl alcohol (7% PVA) film with 1% CEO resulted in lower weight loss, disease severity, and TG berry drop than the control and other treated samples. Additionally, the acceptance score in the TG sample wrapped with a PVA film containing 1% CEO was augmented. Therefore, the PVA film with 1% CEO retarded the fungal growth and prolonged the shelf life of TG during storage of 21 days at 13 °C and 75% relative humidity (RH).

Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit (Passiflora edulis) Juice during Refrigerated Storage

“…Freshly harvested purple passion fruit were brought from the ‘Research Institute for the Development of Natural Resources and the Environment in Chiang Mai, Thailand’. Passion fruit samples without any bruises and of uniform size were decontaminated for 2 min in a 200 ppm of sodium hypochlorite solution [ 16 ]. After the washing process, the fruits were dissected into halves to extract a yellowish fruit pulp.…”

Preparation and Characterization of Bioactive Chitosan Film Loaded with Cashew (Anacardium occidentale) Leaf Extract

“…Diluted concentrations of CLE samples (10 µL) were placed on the paper disks and incubated at 25 °C. The inhibition zones of the different CLE samples were measured based on mycelium growth [ 36 ].…”

“…The fungal strain was activated in nutrient broth for 48 h. The fungal solution of 10 6 /mL spores (100 μL) was mixed with 150 mL of PDA, and then 25 mL of the mixtures was poured into a petri dish. CH films with and without CLE treatments were cut into 8 mm diameter discs and placed in the center of PDA plates incubated at 25 °C for 48 h. Inhibitory activity was observed as the diameter of the clear zones of the PDA plates containing the film samples [ 36 ].…”

Encapsulation of Essential Oils in Nanocarriers for Active Food Packaging

“…Another study was carried out on the quality characteristics of grapes with the use of chitosan and alginate beads containing clove EO. The freshness, firmness, flavour, odour, and overall acceptability of grapes were greatly maintained by using chitosan and alginate beads containing clove oil [ 93 ]. The encapsulated carvacrol in cyclodextrin/sodium alginate films was prepared by [ 94 ], and its antifungal properties were investigated in white mushrooms stored at 4 °C.…”