| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6288994 | Food Microbiology | 2012 | 9 Pages |
This study evaluated the efficacy of the combined application of chitosan (CHI) and Origanum vulgare L. essential oil (OV) in the inhibition of Rhizopus stolonifer URM 3728 and Aspergillus niger URM 5842 on laboratory media and on grapes (Vitis labrusca L.) and its influence on the physical, physicochemical and sensory characteristics of the fruits during storage (25 °C, 12 days and 12 °C, 24 days). The application of mixtures of different CHI and OV concentrations (Minimum Inhibitory Concentration - MIC, 1/2 MIC and 1/4 MIC) inhibited the mycelial growth of the test fungi. The application of CHI and OV at sub-inhibitory concentrations (CHI 1/2 MIC + OV 1/4 MIC; CHI 1/2 MIC + OV 1/2 MIC) inhibited spore germination and caused morphological changes in fungal spores and mycelia, in addition to inhibiting the growth of the assayed fungi strains in artificially infected grapes as well as the autochthonous mycoflora of grapes stored at both room and cold temperature. In general, the application of a coating composed of CHI and OV at sub-inhibitory concentrations preserved the quality of grapes as measured by their physical and physicochemical attributes, while some of their sensory attributes improved throughout the assessed storage time. These results demonstrate the potential of the combination of CHI and OV at sub-inhibitory concentrations to control post-harvest pathogenic fungi in fruits, in particular, R. stolonifer and A. niger in grapes.
⺠Chitosan (CHI) and oregano essential oil (OV) combined at sub-MICs strongly inhibited Rhizopus stolonifer and Aspergillus niger. ⺠CHI and OV combined at sub-MICs caused morphological changes in fungal spores and mycelia. ⺠Coating composed of CHI and OV at sub-MICs inhibited naturally occurring fungi in grapes. ⺠Coating composed of CHI and OV at sub-MICs preserved the quality of grapes during storage.
