TY - JOUR
T1 - The Effect of Nanostructured Chitosan and Chitosan-thyme Essential Oil Coatings on Colletotrichum gloeosporioides Growth in vitro and on cv Hass Avocado and Fruit Quality
AU - Correa-Pacheco, Zormy Nacary
AU - Bautista-Baños, Silvia
AU - Valle-Marquina, Miguel Ángel
AU - Hernández-López, Mónica
N1 - Publisher Copyright:
© 2017 Blackwell Verlag GmbH
PY - 2017/5/1
Y1 - 2017/5/1
N2 - In this study, nanostructured edible coatings based on chitosan nanoparticles (CSNPs) and chitosan-thyme essential oil nanoparticles (CSTEO-NPs) were characterized and evaluated on in vitro growth of Colletotrichum gloeosporioides and on inoculated avocado fruit cv. Hass, to evaluate their fungicidal activity and the effect on fruit quality. From TEM and particle size distribution characterization, the size of nanoparticles increased after thyme essential oil incorporation. Overall a synergistic effect between the chitosan and thyme essential oil (TEO) was observed. For in vitro evaluation, incorporation of this essential oil to CSNPs improved the control of C. gloeosporioides as there was a complete growth inhibition. CSNPs with concentrations of TEO at 3 and 5% had a fungicidal effect. The coating formulation with 55% CSTEO-NPs notably reduced the incidence of C. gloeosporioides on avocado cv. Hass by up to 60%. Also, at the end of the 8-day storage period, CSTEO-NPs incorporation into the coating did not affect the quality of avocado; moreover, fruit firmness was better maintained than untreated fruit.
AB - In this study, nanostructured edible coatings based on chitosan nanoparticles (CSNPs) and chitosan-thyme essential oil nanoparticles (CSTEO-NPs) were characterized and evaluated on in vitro growth of Colletotrichum gloeosporioides and on inoculated avocado fruit cv. Hass, to evaluate their fungicidal activity and the effect on fruit quality. From TEM and particle size distribution characterization, the size of nanoparticles increased after thyme essential oil incorporation. Overall a synergistic effect between the chitosan and thyme essential oil (TEO) was observed. For in vitro evaluation, incorporation of this essential oil to CSNPs improved the control of C. gloeosporioides as there was a complete growth inhibition. CSNPs with concentrations of TEO at 3 and 5% had a fungicidal effect. The coating formulation with 55% CSTEO-NPs notably reduced the incidence of C. gloeosporioides on avocado cv. Hass by up to 60%. Also, at the end of the 8-day storage period, CSTEO-NPs incorporation into the coating did not affect the quality of avocado; moreover, fruit firmness was better maintained than untreated fruit.
KW - TSS
KW - colour
KW - disease incidence
KW - firmness
KW - mycelial development
KW - severity
UR - http://www.scopus.com/inward/record.url?scp=85017256627&partnerID=8YFLogxK
U2 - 10.1111/jph.12562
DO - 10.1111/jph.12562
M3 - Artículo
SN - 0931-1785
VL - 165
SP - 297
EP - 305
JO - Journal of Phytopathology
JF - Journal of Phytopathology
IS - 5
ER -