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Essential oils as natural fungicides on postharvest quality strawberry fruit: evaluation of the application in coatings and slow release microencapsulated pouches

Grant number: 19/15363-8
Support type:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): August 31, 2020
Effective date (End): August 30, 2021
Field of knowledge:Agronomical Sciences - Agricultural Engineering - Process Engineering of Agricultural Products
Principal Investigator:Marcos David Ferreira
Grantee:Josemar Gonçalves de Oliveira Filho
Supervisor abroad: Anne Plotto
Home Institution: Embrapa Instrumentação Agropecuária. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). Ministério da Agricultura, Pecuária e Abastecimento (Brasil). São Carlos , SP, Brazil
Local de pesquisa : Citrus and Other Subtropical Products Research, United States  
Associated to the scholarship:18/24612-9 - Application of nanoemulsions with essential oils as natural coatings for application in post-harvesting strawberry conservation, BP.DR

Abstract

Essential oils (EOs) exhibit high antimicrobial activity against phytopathogens, but their volatile nature, low solubility in water and strong aroma limit their application in food. To overcome these characteristics and protect EOs from degradation, microencapsulation and incorporation into edible coatings have been explored as alternatives which can help improve stability while retaining biological activity while helping to minimize their sensory impact on food. The objective of this study is to evaluate the application of essential oils as microencapsulated natural fungicides in slow release pouches and coatings in quality maintenance and postharvest preservation of strawberries. The EOs of the species Green Mint (Mentha spicata) and Palmarosa (Cymbopogon martinii) were commercially obtained. The coatings are made from nano-emulsified carnauba wax and starch and are incorporated with the OEs. The EOs will be microencapsulated in a pectin-alginate matrix per spray-dried. The coating will be applied to strawberries by immersion in coatings solutions. The microcapsules of essential oils will be placed in the pouch "sachet" for application will be attached to the clamshell packaging lid to avoid physical contact with the strawberries. The treatments will be investigated during store in relation to soluble solids content, titratable acidity, pH analyses, weight loss, decay control, internal CO2 and O2, aroma volatile analyses and sensory analyses. (AU)