Vol. 60 No. 2 (2021)
Articles

Starch-glyceryl monostearate edible coatings formulated with sodium benzoate control postharvest citrus diseases caused by Penicillium digitatum and Penicillium italicum

Lourdes SOTO-MUÑOZ
Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario S/N, Colonia Las Campanas, 76010 Querétaro
Victoria MARTÍNEZ-BLAY
Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d’Investigacions Agràries (IVIA), 46113 Montcada, València
María B. PÉREZ-GAGO
Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d’Investigacions Agràries (IVIA), 46113 Montcada, València
Asunción FERNÁNDEZ-CATALÁN
Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d’Investigacions Agràries (IVIA), 46113 Montcada, València
Maricruz ARGENTE-SANCHIS
Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d’Investigacions Agràries (IVIA), 46113 Montcada, València
Lluís PALOU
Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d’Investigacions Agràries (IVIA), 46113 Montcada, València
Bio
Published September 13, 2021
Keywords
  • Green mould,
  • blue mould,
  • alternative disease control,
  • antifungal fruit coatings,
  • GRAS salts
How to Cite
[1]
L. SOTO-MUÑOZ, V. MARTÍNEZ-BLAY, M. B. PÉREZ-GAGO, A. FERNÁNDEZ-CATALÁN, M. ARGENTE-SANCHIS, and L. PALOU, “Starch-glyceryl monostearate edible coatings formulated with sodium benzoate control postharvest citrus diseases caused by Penicillium digitatum and Penicillium italicum”, Phytopathol. Mediterr., vol. 60, no. 2, pp. 265-279, Sep. 2021.

Funding data

Abstract

The curative antifungal activity of edible composite coatings (ECs) based on pregelatinized potato starch-glyceryl monostearate (PPS-GMS) formulated with or without sodium benzoate (SB) to control green mould (caused by Penicillium digitatum) and blue mould (P. italicum) was assessed on ‘Orri’ mandarins, ‘Valencia’ oranges and ‘Fino’ lemons. These fruit were artificially inoculated with P. digitatum or P. italicum, treated by immersion in coating emulsions and compared to uncoated control fruit immersed in water and fruit immersed in 2% SB (w/v) aqueous solution. Treated fruit were then stored at either 20°C or commercial low temperature (5°C for mandarins and oranges, 12°C for lemons). Coatings without SB did not exhibit antifungal activity, whereas coatings containing 2% SB reduced incidence and severity of green and blue moulds, in comparison to the controls, on all citrus species and in all storage conditions, without differing from the aplication of 2% SB alone. For example, incidence reduction on ‘Fino’ lemons was from 99 to 0% after 7 d at 20°C, and from 99 to 30% after 2 weeks at 12°C. None of the treatments was phytotoxic. These results indicate that applications of SB as antifungal ingredient of PPS-GMS based ECs is a promising non-polluting alternative to control Penicillium postharvest decay of citrus, and these ECs are effective substitutes for conventional waxes amended with synthetic fungicides.

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