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Characterization of Aloe vera-chitosan composite films and their use for reducing the disease caused by fungi in papaya Maradol

Author:
Monzón-Ortega, Keila, Salvador-Figueroa, Miguel, Gálvez-López, Didiana, Rosas-Quijano, Raymundo, Ovando-Medina, Isidro, Vázquez-Ovando, Alfredo
Source:
Journal of food science and technology 2018 v.55 no.12 pp. 4747-4757
ISSN:
0022-1155
Subject:
Aloe vera, ambient temperature, antifungal properties, carbon dioxide, cell respiration, chitosan, cinnamon, coatings, color, composite films, composite materials, disease incidence, essential oils, firmness, fruits, fungi, fungicides, multivariate analysis, physicochemical properties, storage temperature, thyme
Abstract:
Composite films with Aloe vera (A), chitosan (Ch) and essential oils (EOs) were formulated. Six of the twelve combinations tested formed films: A70Ch30, A70Ch30-15, A60Ch40, A60Ch40-15, A50Ch50, and A50Ch50-15. The A60Ch40-15 film showed the best physicochemical characteristics as well as the greatest in vitro antifungal activity. Although the A90Ch10 and A80Ch20-15 mixtures did not form films, their solutions showed high antifungal activity in vitro. Based on multivariate analysis of the data, A60Ch40-15, A90Ch10 and A80Ch20-15 films were selected as coating treatments for papaya during storage at 30 ± 2 °C and 80% RH. Uncoated fruits (control 1) and treated with synthetic fungicide (control 2) were used as control. Coated fruits showed lower respiration rate, greater firmness and fewer changes in external coloration compared to control. Furthermore, these coatings reduced the incidence and severity of fungal disease by 40–50% compared to control 2. Aloe vera-chitosan films (A90Ch10 and A60Ch40-15), enriched with the EOs of cinnamon (10 mL L⁻¹) and thyme (10 mL L⁻¹), improved quality of the fruit (higher firmness, lower CO₂ content, less internal color change) with 50% less disease incidence during storage at room temperature.
Agid:
6207841