Effect of edible coating and antifungal emulsion system on Colletotrichum acutatum and shelf life of strawberries

Abstract

The edible coating based on sodium alginate, chitosan, carrageenan combined with antifungal emulsion system has improved the quality and shelf life of strawberries in 16 days of storage at 4 o C. The result of determining the minimum fungicidal concentration (MFC) of emulsions made from cassia oil in surfactants (Tween 20 with or without ethanol) against Colletotrichum acutatum was 121 and 243.8 ppm of cassia oil respectively. Strawberry samples treated by edible coating maintained the quality parameters (pH, weight loss, total soluble solids, titratable acidity) of strawberries compared to the control sample. The total aerobic microorganisms count and total yeast-mold in edible films containing cassia oil were significantly low compared to control samples at the end of storage. Edible films made by chitosan 0.25 % (w/v) combining cassia oil showed the best result compared to the control sample and there were no significant differences between MFC and 0.5 MFC value of cassia oil. In sensory evaluation, there is no significant difference between edible film samples with or without cassia oil at 0.5 MFC value.

Effect of edible coating sodium alginate with addition of siam pontianak tangerine peel essential oil (Citrus suhuinensis cv Pontianak) on the physical quality of strawberries (Fragaria ananassa) during refrigeration temperature storage

“…Based on the results of the study, strawberries with the addition of 0.7% Siam Pontianak tangerine peel essential oil had a significantly lower value than the control sample and the sample without the addition of essential oil. This situation is in accordance with a study conducted by Dong et al [23] that strawberries treated with 3 types of coating materials (chitosan, carrageenan and sodium alginate) combined with cinnamon essential oil (Cinnamomum cassia) have been shown to be able to delay the increase in value. total dissolved solids while the control sample had a significantly higher total dissolved solids value.…”

Edible Coatings Formulated with Antifungal GRAS Salts to Control Citrus Anthracnose Caused by Colletotrichum gloeosporioides and Preserve Postharvest Fruit Quality

“…Antifungal edible coatings have been successfully used to reduce postharvest anthracnose caused by Colletotrichum spp. on different fresh fruit commodities, such as mango, avocado, papaya and strawberry [27][28][29]. However, to our knowledge, there is no information available on the development of edible coatings with antifungal food additives to control citrus postharvest anthracnose caused by C. gloeosporioides.…”

A review of the antimicrobial activity of thermodynamically stable microemulsions

“…Microemulsion‐based edible coating for strawberries have an antifungal effect against black‐spot of strawberry (caused by Colletotrichum acutatum ), and hence extend the shelf life of the fruit (Dong et al . 2020).…”

“…Almasi et al (2021b) have also applied the antimicrobial properties of microemulsion biopolymers in food production and preservation. Microemulsion-based edible coating for strawberries have an antifungal effect against black-spot of strawberry (caused by Colletotrichum acutatum), and hence extend the shelf life of the fruit (Dong et al 2020).…”