A Green Technology for Control of Avocado Necrotic Fungi Using Bioactive CoatingsSpores (Pages: Pages 24-28)

Diana Nieto-Oropeza, Jorge Aguirre-Joya, Raúl Rodríguez Herrera, Leonardo Sepúlveda-Torre and Cristóbal Noé Aguilar

Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280 Coahuila, México

DOI: http://dx.doi.org/10.30634/2414-2077.2018.04.3

 


Abstract:
Bioactive films and coatings have been used as carriers for food additives such as antioxidant or antimicrobial agents. Larrea tridentata polyphenols and Aloe vera gel have demonstrated to act as efficient antimicrobial agents on food systems and can be incorporated into a coating matrix. In this research, bioactive coatings were prepared on a candelilla/pectin-based formulation. Bioactive coating antifungal activity against necrotic pathogenic fungi (Botritis cinerea and Fusarium oxysporum) was investigated by determining fungal radial growth, and the best in vitro fungicide concentration (MIC50) of Larrea tridentata polyphenols was determined. The highest fungal growth control was observed on B. cinerea (88%). Bioactive coatings presented MIC50 of 558 and 612 mg/L for F. oxysporum and B. cinerea, respectively. Candelilla wax-pectin-Aloe vera bioactive coatings incorporated with L. tridentata polyphenols inhibited the growth of necrotic pathogenic fungi and can be useful for preservation of avocado and increase of its shelf life. After all, avocado (Persea americana Mill.) is a susceptible fruit because of extreme environment conditions and invasion of microorganisms which may induce a negative reaction on quality. Technology of bioactive coatings is an alternative for extend fruit shelf-life and keeping organoleptic characteristics of Avocado cv. Hass.

Keywords: Avocado, bioactive coating, shelf-life quality, necrotic fungi.