Chitosan/mandarin essential oil-based films on citrus fruits for the control of the medfly attack and to prevent the occurrence of grey and blue mould in post-harvest

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2024-07-13 DOI:10.1016/j.jspr.2024.102380

Prangthip Parichanon , Priscilla Farina , Isabel Vicente , Marco Cesarini , Eliverta Hotaj , Sabrina Sarrocco , Elisa Pellegrini , Barbara Conti

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引用次数: 0

Abstract

Citrus fruits, widely consumed around the world, can be negatively affected by pests and fungal infections during their cultivation, handling, transportation, and storage, thus resulting in substantial yield losses and food waste. The use of natural preservatives like chitosan (CHT) and essential oils (EOs) is a promising approach for reducing chemical inputs to preserve food products.

This study investigated the effects of CHT, extracted from crab shells and the fungus Pleorotus ostreatus, alone and in combination with mandarin (Citrus × reticulata Blanco, Rutaceae) essential oil (MEO), as an oviposition deterrent towards Ceratitis capitata (Diptera: Tephritidae), the Mediterranean fruit fly, and growth inhibitor of Penicillium (P. expansum, P. digitatum, and P. italicum) spp. fungi, the causal agents of apple and citrus rot.

A solution of 1.0% CHT of both origins (from crab shells and P. ostreatus) added with MEO resulted as the best combination to significantly reduce the oviposition percentage of C. capitata as well as mycelial growth and spore germination of Penicillium isolates and their pathogenic activity on Citrus japonica Thunb. (kumquats) fruits.

According to results here collected, CHT added with MEO represents a valid combination to be used as an edible film and coating as part of an integrated control strategy to improve the shelf-life of fresh citrus fruits. Furthermore, fungal CHT, here used for the first time in combination with MEO, can be an excellent alternative to reply to the eating habits and necessities of the final consumers.

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在柑橘类水果上使用壳聚糖/柑橘精油薄膜，以控制柑橘褐飞虱的侵袭并防止采后灰霉病和蓝霉病的发生

柑橘类水果在世界各地广泛食用，但在种植、处理、运输和储存过程中会受到害虫和真菌感染的负面影响，从而导致大量减产和食物浪费。使用壳聚糖（CHT）和精油（EOs）等天然防腐剂是减少食品防腐化学投入的一种可行方法。本研究调查了从蟹壳和真菌 Pleorotus ostreatus 中提取的壳聚糖单独或与柑橘（芸香科柑橘属）精油（MEO）结合使用对地中海果蝇 Ceratitis capitata（双翅目：Tephritidae）的产卵威慑作用，以及对青霉（P. expansum、P. digitatum 和 P. italicum）的生长抑制作用。将 1.0% 的两种来源的 CHT 溶液（来自蟹壳和 P. ostreatus）与 MEO 添加在一起是最佳组合，可显著降低 C. capitata 的产卵率以及青霉分离菌株的菌丝生长和孢子萌发及其对 Citrus japonica Thunb.(根据本文收集的结果，添加了 MEO 的 CHT 是一种有效的组合，可用作食用薄膜和涂层，作为综合控制策略的一部分，以提高新鲜柑橘类水果的货架期。此外，首次将真菌 CHT 与 MEO 结合使用，可以成为一种很好的替代品，满足最终消费者的饮食习惯和需求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.