Effects of citrus wax coating and brush type on imazalil residue loading, green mould control and fruit quality retention of sweet oranges

Njombolwana, Ncumisa S.; Erasmus, Arno; Zyl, J. Gideon van; Plooy, Wilma du; Cronjé, Paul; Fourie, Pieter

doi:10.1016/j.postharvbio.2013.07.017

Cited by 58 publications

(22 citation statements)

References 23 publications

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“…The protective action of green mould fungicides can possibly be improved by an alternative application method. This was the case for IMZ, where application in wax coatings resulted in better protective control compared to dip treatments (Njombolwana et al, 2013a;2013b).…”

Section: Discussionmentioning

confidence: 93%

“…The sporulation inhibition effect of IMZ is better expressed when it is applied in wax coatings than when applied in an aqueous solution (Erasmus et al, 2011;2013;Njombolwana et al, 2013a;2013b). Brown and Dezman (1990) showed that fruit with an intact wax layer and treated with IMZ had lower levels of sporulation compared to fruit with the wax layer removed.…”

Section: Discussionmentioning

confidence: 99%

“…In packhouses where IMZ resistance is prevalent, fungicides with alternative modes of action could be applied; although none of these fungicides equalled IMZ in its combined curative, protective and sporulation control abilities of IMZ sensitive PD isolates, they would be effective when applied in an integrated programme. Each fungicide's optimal application needs to be specifically determined, as the profound effect of application on residue loading and control has been demonstrated in previous studies (Erasmus et al, 2011;2013;Njombolwana et al, 2013a;2013b).…”

Section: Discussionmentioning

confidence: 99%

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Imazalil resistance in Penicillium digitatum and P. italicum causing citrus postharvest green and blue mould: Impact and options

Erasmus

Lennox

Korsten

et al. 2015

Postharvest Biology and Technology

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Citrus green and blue mould, caused by Penicillium digitatum (PD) and P. italicum (PI), respectively, are mostly controlled by means of postharvest fungicide applications. Currently, IMZ is regarded as the most effective fungicide in use. Effective IMZ concentrations that inhibit 50% (EC 50 ) growth of nine PD and five PI isolates were assessed in vitro and the various isolates categorized according to their resistance (R) factors. Effective residue levels that provided 50% curative (ER 50 C) and protective (ER 50 P) control of these isolates were determined in vivo. All the PI isolates were sensitive, having EC 50 values of 0.005 -0.050 µg.mL -1 . Three PD isolates were sensitive (0.027 -0.038 µg.mL -1 ), while one resistant isolate was categorized as low resistant (Rfactor of 19), one as moderately resistant (R-factor of 33.2), three as resistant (R-factor of 50 -57.6) and one as highly resistant (R-factor of 70.7

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Imazalil resistance in Penicillium digitatum and P. italicum causing citrus postharvest green and blue mould: Impact and options

Erasmus

Lennox

Korsten

et al. 2015

Postharvest Biology and Technology

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“…Because of many outstanding properties, such as non-toxicity, nonirritating, excellent film forming, good acidresistibility, etc., it is generally recognized as safe by the food and drug administration (FDA) [2]. Therefore, shellac is intensively applied as an additive in food products, where it has already played a major role as coating for confectionaries, fruits refreshing [3][4][5][6][7] and food field [8][9][10], after refining with sodium hypochlorite to remove residues such as Lac pigment and Lac wax associated with shellac. The shellac resin is also widely employed in the pharmaceutical industry [11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Process and Kinetic Mechanism of Elimination of Chlorine Combined in Molecule of Bleached Shellac

Liao¹,

Zhou²,

Huang³

2015

Trop. J. Pharm Res

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“…We note that application of preservative coatings is generally done by soaking method though this method has some drawbacks, including wasteful of solution preservatives, high levels of contamination, and low time efficiency [6]. Therefore, the use of brush and spray techniques to coat the surfaces of fruits in the preservative coating processes in this study were expected to improve the quality of fruits, to extend the product shelf life, and to reduce the risk of microbial growth on fruits surface.…”

mentioning

confidence: 99%

Improvement of Quality of Carica papaya L. with Clove Oil as Preservative in Edible Coating Technology

Kusrini¹,

Usman²,

Wisakanti³

et al. 2015

MST

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We have studied utilization of essential clove oil, extracted from clove buds by hydrodistillation, as preservative in edible packaging technology. Preservative of essential clove oil was applied on chopped papaya fruits by using two methods, namely spray and brush. The effects of concentration of clove oil from 0.05 to 0.20% on the preservation of papaya fruits (Carica papaya L.) at room temperature (25 °C) were also evaluated. Physicochemical and in vitro microbiological activities on the papaya fruits that were stored at 25 o C and 85-90% relative humidity were investigated in details. The results indicate that the clove oil at concentration ≥0.10% suppressed the decay time, 10% weight loss, 0.03 g citric acid/100 g in acidity titration test, and 20% pH value from those of control sample of papaya fruits kept in a storage. The population of fungi and bacteria were efficiently reduced by 90% when the clove oil at concentration ≥0.10% was applied as preservative on papaya fruits. This finding suggested that the extracted essential clove oil acted as effective antifungal and antibacterial agents. Preservative by essential clove oil improved the quality of fruits to extend the product shelf life and to reduce the risk of microbial growth on fruits surface. AbstrakPeningkatan Kualitas Carica papaya L. dengan Minyak Cengkeh sebagai Pengawet dalam Teknologi Lapisan yang Dapat Dimakan. Peneliti telah mempelajari pemanfaatan minyak atsiri cengkeh, yang merupakan ekstrak dari tunas cengkeh dari proses hidrodistilasi, sebagai pengawet dalam teknologi kemasan yang dapat dimakan. Pengawet atsiri cengkeh diberikan pada buah pepaya cincang dengan menggunakan dua metode, yaitu menggunakan alat penyemprot dan kuas. Efek dari konsentrasi minyak cengkeh 0,05-0,20% pada penyimpanan buah pepaya (Carica papaya L.) pada suhu kamar (25 °C) juga dievaluasi. Kegiatan fisiokimia dan mikrobiologi in vitro pada buah pepaya yang disimpan pada 25 °C dan kelembaban relatif 85-90% diselidiki secara rinci. Hasil menunjukkan bahwa minyak cengkeh pada konsentrasi ≥0,10% menekan waktu peluruhan, penurunan berat badan 10%, 0,03 g asam sitrat/100 g dalam tes keasaman titrasi, dan 20% nilai pH dari sampel kontrol buah pepaya di dalam tempat penyimpanan. Populasi jamur dan bakteri yang turun 90% ketika minyak cengkeh lebih dari 0,10% digunakan sebagai pengawet pada buah pepaya. Temuan ini menunjukkan bahwa ekstrak minyak atsiri cengkeh merupakan agen anti-jamur dan anti-bakteri yang efektif. Pengawetan dengan minyak atsiri cengkeh meningkatkan kualitas buah-buahan, memperpanjang umur simpan produk, dan mengurangi risiko pertumbuhan mikroba pada permukaan buah.

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Effects of citrus wax coating and brush type on imazalil residue loading, green mould control and fruit quality retention of sweet oranges

Cited by 58 publications

References 23 publications

Imazalil resistance in Penicillium digitatum and P. italicum causing citrus postharvest green and blue mould: Impact and options

Imazalil resistance in Penicillium digitatum and P. italicum causing citrus postharvest green and blue mould: Impact and options

Process and Kinetic Mechanism of Elimination of Chlorine Combined in Molecule of Bleached Shellac

Improvement of Quality of Carica papaya L. with Clove Oil as Preservative in Edible Coating Technology

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