Coatings comprising chitosan and Mentha piperita L. or Mentha 脳 villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit
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- 作者：Ingrid Conceiç ; ã ; o Dantas Guerraa ; Priscila Dinah Lima de Oliveiraa ; Alline Lima de Souza Pontesc ; Ana Sí ; lvia Suassuna Carneiro Lú ; ciob ; Josean Fechine Tavaresb ; José ; Maria Barbosa-Filhob ; Marta Suely Madrugac ; Evandro Leite de Souzaa ; evandroleitesouza@ccs.ufpb.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Mentha spp. ; Chitosan ; Edible coating ; Tomato ; Phytopathogenic fungi ; Postharvest treatment
- 刊名：International Journal of Food Microbiology
- 出版年：2015
- 出版时间：2 December 2015
- 年：2015
- 卷：214
- 期：Complete
- 页码：168-178
- 全文大小：418 K
文摘
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The antifungal effects of chitosan and Mentha spp. essential oils are shown.
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Chitosan and Mentha spp. essential oils reduced mycelial growth and spore germination.
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Coatings comprising chitosan and Mentha spp. essential oils inhibited fruit molds.
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The tested coatings preserved tomato quality parameters.