Coatings with chitosan and phenolic-rich extract from acerola (Malpighia emarginata D.C.) or jabuticaba (Plinia jaboticaba (Vell.) Berg) processing by-product to control rot caused by Lasiodiplodia spp. in papaya (Carica papaya L.) fruit

• Published in: International journal of food microbiology Vol. 331; p. 108694
• Main Authors: Gomes, Ana Cristina Alves, da Costa Lima, Maiara, de Oliveira, Kataryne Árabe Rimá, dos Santos Lima, Marcos, Magnani, Marciane, Câmara, Marcos Paz Saraiva, de Souza, Evandro Leite
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 16-10-2020; Elsevier BV
• Subjects: Byproducts; Carica papaya; Chitosan; Coatings; Edible coatings; Flavonoids; Fruit by-products; Fruit decay; Fruit rot; Fruits; Lasiodiplodia; Malpighia emarginata; Mycelia; Myrciaria cauliflora; Papayas; Parameters; Phenolic acids; Phenolics; Phenols; Postharvest treatment; Room temperature; Tannins; Fruit decay; Edible coatings; Phenolics; Postharvest treatment; Fruit by-products; Lasiodiplodia
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2020.108694

This study evaluated if coatings with chitosan (Chi) and phenolic-rich extract from acerola (Malpighia emarginata D.C., PEA) or jabuticaba (Plinia jaboticaba (Vell.) Berg, PEJ) processing by-products are effective to control the development of rot caused by Lasiodiplodia pseudotheobromae, L. viticola, L. euphorbicola, L. theobromae and L. hormozganensis in papaya (Carica papaya L.) fruit. Effects of formulated coatings on some physicochemical parameters indicative of postharvest quality of papaya were investigated. Twenty-six different phenolics were found in PEA and PEJ, including flavonoids, stilbenes, tannins and phenolic acids. Chi (1–5 mg/mL), PEA and PEJ (25–100 mg/mL) separately caused mycelial growth inhibition on all isolates. Combinations of Chi (3 and 4 mg/mL) and PEA (50 and 75 mg/mL) or PEJ (75 and 100 mg/mL) had additive interactions. Coatings with Chi (4 mg/mL) and PEA (50 or 75 mg/mL) or PEA (75 or 100 mg/mL) inhibited rot development in papaya fruit infected with Lasiodiplodia isolates during 8 days of room temperature storage. Coatings with 4 mg/mL Chi and 75 mg/mL PEA or 100 mg/mL PEJ were the most effective to control rot development. These coatings did not affect negatively physicochemical parameters indicative of postharvest quality of papaya fruit during storage. Coatings with combined Chi and PEA or PEJ could be novel strategies to control postharvest rot caused by Lasiodiplodia in papaya fruit.
•Coatings with chitosan (Chi) and fruit phenolic-rich extracts were formulated.•Chi and fruit phenolic-rich extracts had additive effects against Lasidiplodia.•Coatings with Chi and fruit phenolic-rich extract reduced rot severity in papaya.•Coatings with Chi and fruit phenolic-rich extract maintained papaya quality.•Formulated coatings should be novel strategies to control rot in papaya.