Cherry tomato and persimmon kaki conservation with a natural and biodegradable film
The chemical composition of Essential Oils Satureja montana and Mentha longifolia was determined, and their activity against important phytopathogenic and post-harvest fungi was studied, to evaluate their potential as natural food preservatives. The major compounds were carvacrol (24.0%), γ-terpinen...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020-06-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927119300139 |
| _version_ | 1818520115659931648 |
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| author | Mercedes Verdeguer Josefa Roselló Vicente Castell Juan Antonio Llorens M. Pilar Santamarina |
| author_facet | Mercedes Verdeguer Josefa Roselló Vicente Castell Juan Antonio Llorens M. Pilar Santamarina |
| author_sort | Mercedes Verdeguer |
| collection | DOAJ |
| description | The chemical composition of Essential Oils Satureja montana and Mentha longifolia was determined, and their activity against important phytopathogenic and post-harvest fungi was studied, to evaluate their potential as natural food preservatives. The major compounds were carvacrol (24.0%), γ-terpinene (15.9%) and p-cymene (14.2%) in S. montana, and piperitenone oxide (52.7%) and piperitone oxide (23.5%) in M. longifolia. EOs were tested in vitro on Alternaria alternata, Botryotinia fuckeliana, Curvularia hawaiiensis, Fusarium equiseti, F. oxysporum lycopersici, Rhizoctonia solani and Verticillium dahliae. S. montana demonstrated excellent results. At 300 μg mL−1 the growth of all fungi was inhibited with 100% mycelial growth inhibition (MGI), except for B. fuckeliana (92%). M. longifolia was less effective, and its best result was against Verticillium dahliae (100% MGI) at 400 and 300 μg mL−1. S. montana EO was selected for in vivo antifungal tests in Cherry tomatoes and kaki “Persimmon” against A. alternata. The S. montana EO biofilm reduced post-harvest fungi development. In tomato, it inhibited up to 90% after 20 days. Necrosis did not occur for 2 months in the persimmon fruits. S. montana EO is an effective non-toxic preservative that can be considered to develop a botanical and enviro-friendly low-risk biofungicide. |
| first_indexed | 2024-12-11T01:33:03Z |
| format | Article |
| id | doaj.art-e2809b5803de45cabb106d7dd0bd3ba6 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-12-11T01:33:03Z |
| publishDate | 2020-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-e2809b5803de45cabb106d7dd0bd3ba62022-12-22T01:25:19ZengElsevierCurrent Research in Food Science2665-92712020-06-0123340Cherry tomato and persimmon kaki conservation with a natural and biodegradable filmMercedes Verdeguer0Josefa Roselló1Vicente Castell2Juan Antonio Llorens3M. Pilar Santamarina4Instituto Agroforestal Mediterráneo, Universitat Politécnica de València, Camino de Vera, s/n, 46020, Valencia, SpainDepartamento de Ecosistemas Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, SpainDepartamento de Producción Vegetal, Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, SpainInstituto Agroforestal Mediterráneo, Universitat Politécnica de València, Camino de Vera, s/n, 46020, Valencia, SpainDepartamento de Ecosistemas Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain; Corresponding author.The chemical composition of Essential Oils Satureja montana and Mentha longifolia was determined, and their activity against important phytopathogenic and post-harvest fungi was studied, to evaluate their potential as natural food preservatives. The major compounds were carvacrol (24.0%), γ-terpinene (15.9%) and p-cymene (14.2%) in S. montana, and piperitenone oxide (52.7%) and piperitone oxide (23.5%) in M. longifolia. EOs were tested in vitro on Alternaria alternata, Botryotinia fuckeliana, Curvularia hawaiiensis, Fusarium equiseti, F. oxysporum lycopersici, Rhizoctonia solani and Verticillium dahliae. S. montana demonstrated excellent results. At 300 μg mL−1 the growth of all fungi was inhibited with 100% mycelial growth inhibition (MGI), except for B. fuckeliana (92%). M. longifolia was less effective, and its best result was against Verticillium dahliae (100% MGI) at 400 and 300 μg mL−1. S. montana EO was selected for in vivo antifungal tests in Cherry tomatoes and kaki “Persimmon” against A. alternata. The S. montana EO biofilm reduced post-harvest fungi development. In tomato, it inhibited up to 90% after 20 days. Necrosis did not occur for 2 months in the persimmon fruits. S. montana EO is an effective non-toxic preservative that can be considered to develop a botanical and enviro-friendly low-risk biofungicide.http://www.sciencedirect.com/science/article/pii/S2665927119300139Essential oilsAntifungal activityFood preservativesPhytopatogenic fungiPost-harvest fungi |
| spellingShingle | Mercedes Verdeguer Josefa Roselló Vicente Castell Juan Antonio Llorens M. Pilar Santamarina Cherry tomato and persimmon kaki conservation with a natural and biodegradable film Current Research in Food Science Essential oils Antifungal activity Food preservatives Phytopatogenic fungi Post-harvest fungi |
| title | Cherry tomato and persimmon kaki conservation with a natural and biodegradable film |
| title_full | Cherry tomato and persimmon kaki conservation with a natural and biodegradable film |
| title_fullStr | Cherry tomato and persimmon kaki conservation with a natural and biodegradable film |
| title_full_unstemmed | Cherry tomato and persimmon kaki conservation with a natural and biodegradable film |
| title_short | Cherry tomato and persimmon kaki conservation with a natural and biodegradable film |
| title_sort | cherry tomato and persimmon kaki conservation with a natural and biodegradable film |
| topic | Essential oils Antifungal activity Food preservatives Phytopatogenic fungi Post-harvest fungi |
| url | http://www.sciencedirect.com/science/article/pii/S2665927119300139 |
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