Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils.
Identifieur interne : 000593 ( PubMed/Corpus ); précédent : 000592; suivant : 000594Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils.
Auteurs : M. Cháfer ; L. Sánchez-González ; Ch González-Martínez ; A. ChiraltSource :
- Journal of food science [ 1750-3841 ] ; 2012.
English descriptors
- KwdEn :
- Antifungal Agents (pharmacology), Chitosan (chemistry), Chitosan (pharmacology), Citrus sinensis (microbiology), Food Contamination (prevention & control), Food Microbiology, Food Preservation (methods), Food Storage (methods), Fruit (microbiology), Penicillium (drug effects), Penicillium (growth & development), Plant Oils (chemistry), Tea Tree Oil (pharmacology), Thymus Plant (chemistry).
- MESH :
- chemical , chemistry : Chitosan, Plant Oils.
- chemical , pharmacology : Antifungal Agents, Chitosan, Tea Tree Oil.
- chemistry : Thymus Plant.
- drug effects : Penicillium.
- growth & development : Penicillium.
- methods : Food Preservation, Food Storage.
- microbiology : Citrus sinensis, Fruit.
- prevention & control : Food Contamination.
- Food Microbiology.
Abstract
Chitosan coatings, containing or not essential oils (bergamot, thyme and tea tree oil), were applied to oranges (cv. Navel Powell). Antifungal effect was evaluated by applying coatings before and after inoculating the fruit with Penicillium italicum CECT 2294 (10(5) spores/mL), preventive and curative treatments, respectively. The effect of coatings on the quality parameters (acidity, pH, soluble solids, juice percentage, weight loss, firmness, color parameters, and respiration rate) was controlled for the different oranges samples throughout the cold storage time. Preventive antimicrobial treatments with coatings containing tea tree oil were the most effective with a reduction of the microbial growth (expressed as the percentage of infected samples) of 50%, as compared to the uncoated samples. The coatings did not lead to any relevant changes in the development of the sample quality parameters throughout the cold storage, except for a slightly reduced loss of both weight and firmness when the coatings contained bergamot oil.
DOI: 10.1111/j.1750-3841.2012.02827.x
PubMed: 22860582
Links to Exploration step
pubmed:22860582Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils.</title><author><name sortKey="Chafer, M" sort="Chafer, M" uniqKey="Chafer M" first="M" last="Cháfer">M. Cháfer</name><affiliation><nlm:affiliation>Departamento de Tecnología de Alimentos-Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain. mtchafer@tal.upv.es</nlm:affiliation></affiliation></author><author><name sortKey="Sanchez Gonzalez, L" sort="Sanchez Gonzalez, L" uniqKey="Sanchez Gonzalez L" first="L" last="Sánchez-González">L. Sánchez-González</name></author><author><name sortKey="Gonzalez Martinez, Ch" sort="Gonzalez Martinez, Ch" uniqKey="Gonzalez Martinez C" first="Ch" last="González-Martínez">Ch González-Martínez</name></author><author><name sortKey="Chiralt, A" sort="Chiralt, A" uniqKey="Chiralt A" first="A" last="Chiralt">A. Chiralt</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2012">2012</date><idno type="RBID">pubmed:22860582</idno><idno type="pmid">22860582</idno><idno type="doi">10.1111/j.1750-3841.2012.02827.x</idno><idno type="wicri:Area/PubMed/Corpus">000593</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils.</title><author><name sortKey="Chafer, M" sort="Chafer, M" uniqKey="Chafer M" first="M" last="Cháfer">M. Cháfer</name><affiliation><nlm:affiliation>Departamento de Tecnología de Alimentos-Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain. mtchafer@tal.upv.es</nlm:affiliation></affiliation></author><author><name sortKey="Sanchez Gonzalez, L" sort="Sanchez Gonzalez, L" uniqKey="Sanchez Gonzalez L" first="L" last="Sánchez-González">L. Sánchez-González</name></author><author><name sortKey="Gonzalez Martinez, Ch" sort="Gonzalez Martinez, Ch" uniqKey="Gonzalez Martinez C" first="Ch" last="González-Martínez">Ch González-Martínez</name></author><author><name sortKey="Chiralt, A" sort="Chiralt, A" uniqKey="Chiralt A" first="A" last="Chiralt">A. Chiralt</name></author></analytic><series><title level="j">Journal of food science</title><idno type="eISSN">1750-3841</idno><imprint><date when="2012" type="published">2012</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Antifungal Agents (pharmacology)</term><term>Chitosan (chemistry)</term><term>Chitosan (pharmacology)</term><term>Citrus sinensis (microbiology)</term><term>Food Contamination (prevention & control)</term><term>Food Microbiology</term><term>Food Preservation (methods)</term><term>Food Storage (methods)</term><term>Fruit (microbiology)</term><term>Penicillium (drug effects)</term><term>Penicillium (growth & development)</term><term>Plant Oils (chemistry)</term><term>Tea Tree Oil (pharmacology)</term><term>Thymus Plant (chemistry)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Chitosan</term><term>Plant Oils</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Antifungal Agents</term><term>Chitosan</term><term>Tea Tree Oil</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Thymus Plant</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Penicillium</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Penicillium</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Preservation</term><term>Food Storage</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" qualifier="prevention & control" xml:lang="en"><term>Food Contamination</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Food Microbiology</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Chitosan coatings, containing or not essential oils (bergamot, thyme and tea tree oil), were applied to oranges (cv. Navel Powell). Antifungal effect was evaluated by applying coatings before and after inoculating the fruit with Penicillium italicum CECT 2294 (10(5) spores/mL), preventive and curative treatments, respectively. The effect of coatings on the quality parameters (acidity, pH, soluble solids, juice percentage, weight loss, firmness, color parameters, and respiration rate) was controlled for the different oranges samples throughout the cold storage time. Preventive antimicrobial treatments with coatings containing tea tree oil were the most effective with a reduction of the microbial growth (expressed as the percentage of infected samples) of 50%, as compared to the uncoated samples. The coatings did not lead to any relevant changes in the development of the sample quality parameters throughout the cold storage, except for a slightly reduced loss of both weight and firmness when the coatings contained bergamot oil.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">22860582</PMID><DateCreated><Year>2012</Year><Month>8</Month><Day>6</Day></DateCreated><DateCompleted><Year>2012</Year><Month>12</Month><Day>11</Day></DateCompleted><DateRevised><Year>2014</Year><Month>11</Month><Day>13</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1750-3841</ISSN><JournalIssue CitedMedium="Internet"><Volume>77</Volume><Issue>8</Issue><PubDate><Year>2012</Year><Month>Aug</Month></PubDate></JournalIssue><Title>Journal of food science</Title><ISOAbbreviation>J. Food Sci.</ISOAbbreviation></Journal><ArticleTitle>Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils.</ArticleTitle><Pagination><MedlinePgn>E182-7</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1111/j.1750-3841.2012.02827.x</ELocationID><Abstract><AbstractText Label="UNLABELLED">Chitosan coatings, containing or not essential oils (bergamot, thyme and tea tree oil), were applied to oranges (cv. Navel Powell). Antifungal effect was evaluated by applying coatings before and after inoculating the fruit with Penicillium italicum CECT 2294 (10(5) spores/mL), preventive and curative treatments, respectively. The effect of coatings on the quality parameters (acidity, pH, soluble solids, juice percentage, weight loss, firmness, color parameters, and respiration rate) was controlled for the different oranges samples throughout the cold storage time. Preventive antimicrobial treatments with coatings containing tea tree oil were the most effective with a reduction of the microbial growth (expressed as the percentage of infected samples) of 50%, as compared to the uncoated samples. The coatings did not lead to any relevant changes in the development of the sample quality parameters throughout the cold storage, except for a slightly reduced loss of both weight and firmness when the coatings contained bergamot oil.</AbstractText><AbstractText Label="PRACTICAL APPLICATIONS" NlmCategory="CONCLUSIONS">Results of this study are a useful tool for the development of new environmental friendly and healthier commercial applications in the control of the main postharvest fungal decay of citrus fruits.</AbstractText><CopyrightInformation>© 2012 Institute of Food Technologists®</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Cháfer</LastName><ForeName>M</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Departamento de Tecnología de Alimentos-Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain. mtchafer@tal.upv.es</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Sánchez-González</LastName><ForeName>L</ForeName><Initials>L</Initials></Author><Author ValidYN="Y"><LastName>González-Martínez</LastName><ForeName>Ch</ForeName><Initials>Ch</Initials></Author><Author ValidYN="Y"><LastName>Chiralt</LastName><ForeName>A</ForeName><Initials>A</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Sci</MedlineTA><NlmUniqueID>0014052</NlmUniqueID><ISSNLinking>0022-1147</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000935">Antifungal Agents</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010938">Plant Oils</NameOfSubstance></Chemical><Chemical><RegistryNumber>68647-73-4</RegistryNumber><NameOfSubstance UI="D020947">Tea Tree Oil</NameOfSubstance></Chemical><Chemical><RegistryNumber>8007-75-8</RegistryNumber><NameOfSubstance UI="C068336">bergamot oil</NameOfSubstance></Chemical><Chemical><RegistryNumber>9012-76-4</RegistryNumber><NameOfSubstance UI="D048271">Chitosan</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000935" MajorTopicYN="N">Antifungal Agents</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="N">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D048271" MajorTopicYN="N">Chitosan</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005506" MajorTopicYN="N">Food Contamination</DescriptorName><QualifierName UI="Q000517" MajorTopicYN="Y">prevention & control</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="N">Food Microbiology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005519" MajorTopicYN="N">Food Preservation</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D061353" MajorTopicYN="N">Food Storage</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010407" MajorTopicYN="N">Penicillium</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="Y">drug effects</QualifierName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010938" MajorTopicYN="N">Plant Oils</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D020947" MajorTopicYN="N">Tea Tree Oil</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D046930" MajorTopicYN="N">Thymus Plant</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2012</Year><Month>8</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2012</Year><Month>8</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2012</Year><Month>12</Month><Day>12</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">22860582</ArticleId><ArticleId IdType="doi">10.1111/j.1750-3841.2012.02827.x</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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