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Effects of post-harvest treatment using chitosan from Mucor circinelloides on fungal pathogenicity and quality of table grapes during storage.
de Oliveira, Carlos Eduardo Vasconcelos; Magnani, Marciane; de Sales, Camila Veríssimo; Pontes, Alline Lima de Souza; Campos-Takaki, Galba Maria; Stamford, Thayza Christina Montenegro; de Souza, Evandro Leite.
Afiliação
  • de Oliveira CE; Laboratory of Food Microbiology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa, Brazil.
  • Magnani M; Laboratory of Biochemistry of Foods, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil.
  • de Sales CV; Laboratory of Food Microbiology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa, Brazil.
  • Pontes AL; Laboratory of Biochemistry of Foods, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil.
  • Campos-Takaki GM; Nucleus of Research in Environmental Sciences, Catholic University of Pernambuco Recife, Brazil.
  • Stamford TC; Laboratoty of Microbiology, Department of Tropical Medicine, Federal University of Pernambuco, Recife, Brazil.
  • de Souza EL; Laboratory of Food Microbiology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa, Brazil. Electronic address: evandroleitesouza@ccs.ufpb.br.
Food Microbiol ; 44: 211-9, 2014 Dec.
Article em En | MEDLINE | ID: mdl-25084665
The aim of this study was to extract chitosan (CHI) from Mucor circinelloides UCP 050 grown in a corn steep liquor (CSL)-based medium under optimized conditions and to assess the efficacy of the obtained CHI to inhibit the post-harvest pathogenic fungi Aspergillus niger URM 5162 and Rhizopus stolonifer URM 3482 in laboratory media and as a coating on table grapes (Vitis labrusca L.). The effect of CHI coating on some physical, physicochemical and sensory characteristics of the fruits during storage was assessed. The greatest amount of CHI was extracted from M. circinelloides UCP 050 grown in medium containing 7 g of CSL per 100 mL at pH 5.5 with rotation at 180 rpm. CHI from M. circinelloides UCP 050 caused morphological changes in the spores of the fungal strains tested and inhibited mycelial growth and spore germination. CHI coating delayed the growth of the assayed fungal strains in artificially infected grapes, as well as autochthonous mycoflora during storage. CHI coating preserved the quality of grapes during storage, as measured by their physical, physicochemical and sensory attributes. These results demonstrate that edible coatings derived from M. circinelloides CHI could be a useful alternative for controlling pathogenic fungi and maintaining the post-harvest quality of table grapes.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aspergillus niger / Rhizopus / Vitis / Quitosana / Conservação de Alimentos / Mucor Tipo de estudo: Evaluation_studies Idioma: En Revista: Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2014 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aspergillus niger / Rhizopus / Vitis / Quitosana / Conservação de Alimentos / Mucor Tipo de estudo: Evaluation_studies Idioma: En Revista: Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2014 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido