Edible coating containing carvacrol for postharvest microbiological conservation of tomato / Revestimento comestível contendo carvacrol para conservação microbiológica pós-colheita de tomate

Cláudia Moreira Santa Catharina, Felipe Guilerme Brunetto Bretschneider, Bianca Piva, Cleusa Ines Weber, Franciélly Stadler, Ana Paula Romio, Alessandra Machado- Lunkes

Abstract


Tomato is cultivated in several countries and has a significant participation in world food production. This culture suffers a huge loss in the postharvest period due to fungal disease. To improve the microbiological preservation of tomatoes in postharvest, the aim of work was investigated the antifungal activity of cassava starch/gelatin-based edible coating containing carvacrol against A. alternata using in vitro and in vivo (cherry tomato) analysis. Carvacrol showed fungal inhibitory effect (MIC = 563 µg.mL-1) and edible coating incorporated with 0.60 g of carvacrol per gram of coating solution was the most effective in inhibiting the growth of A. alternata in vivo analysis. These results suggest that the application of edible coating containing carvacrol could be used as alternative for the reduction of microbiological deterioration of tomato in the postharvest period.


Keywords


Antimicrobial coating; carvacrol; postharvest; grape tomato.

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References


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DOI: https://doi.org/10.34117/bjdv6n1-344

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