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Antifungal activity of essential oil of Lippia sidoides in the control of anthracnose in avocados (Persea americana Mill.)

Grant number: 17/05866-7
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): June 01, 2017
Effective date (End): December 31, 2017
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Marta Helena Fillet Spoto
Grantee:Barbara Della Antonia
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Avocado fruits have a short post-harvest period, especially of the Brazilian cultivars, due to their high metabolic rate and mainly to the deterioration by microorganisms. Synthetic fungicides have been used for the control of fungal diseases. However, this method has had a negative impact, mainly on food safety and on the environment. In this scene, natural substances such as essential oils (EOs) are effective alternatives and with low environmental impact for the control of fungi in fruits. Thus, the objective of this work is to evaluate the antifungal activity of the essential oil of Lippia sidoides associated to the edible coating of carboxymethylcellulose on the Colletotrichum gloeosporioides in post-harvest avocado. For this, the antifungal activity of this EO will be evaluated by in vitro and in vivo methods, as well as its effects on post-harvest quality of avocados cv. Fortuna. In the in vitro step, the antifungal activity of EO will be evaluated by restricting the development of the fungus inoculated in the center of a Petri-dish containing different concentrations of the product. The Minimum Inhibitory Concentration (MIC) will be determined and in the in vivo step will be incorporated into the edible coating of carboxymethylcellulose to evaluate its antifungal efficiency in the preventive treatment. For the post-harvest stage, avocados treated with carboxymethylcellulose associated with EO of L. sidoides and stored at 10 ± 1 ° C will be evaluated for physicochemical quality. This study intends to offer new alternatives to producers and traders for the control of anthracnose in post-harvest avocados.