Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system

Paula Judith Perez Espitia,Nilda De Fátima Ferreira Soares,Olinto Liparini Pereira,Nathália Ramos De Melo,Laura Costa Moreira Botti,Washington Azevêdo Da Silva

doi:10.1590/s1981-67232012005000027

Abstract

Rot and damage caused by post-harvest phytopathogenic fungi affect fruit quality. Essential oils (EO) are considered as an alternative to fungicides. Postharvest diseases of fruits may also be controlled by the bagging approach and the use of antimicrobial packaging. Based on the beneficial properties of EO and the concepts of bagging and antimicrobial packaging, this study aimed to develop sachets containing EO to be used as part of an antimicrobial packaging system. The activities of oregano, cinnamon and lemon grass EO were evaluated testing the sachets in vitro against the phytopathogenic fungi Alternaria alternata, Fusarium semitectum, Lasiodiplodia theobromae and Rhizopus stolonifer. The effects of the sachets on the microbiological and physicochemical parameters of post-harvest papaya were also evaluated. Both pure and sachet-incorporated EO showed antifungal activity in vitro against all tested fungi. For papaya, sachets containing cinnamon, oregano and lemon grass showed a significant reduction in the growth of mesophilic aerobic bacteria, yeasts and mould, with the cinnamon sachet causing the greatest reduction in microorganisms at the end of the storage time. Physicochemical parameters of papaya, such as weight loss, colour, firmness, total soluble solids/titratable acidity ratio and pH were not significantly altered by the presence of EO sachets, thus not affecting the natural ripening process of the papaya.

Highlights

The international trade of tropical fruit has increased in recent years due to consumer preference for experiencing different, exotic and diversified products (NUNES et al, 2006).Papaya occupies a prominent place among the most important tropical fruits
Based on the concepts of the bagging approach and the antimicrobial packaging system, as well as considering the beneficial effects of essential oils, the purpose of this study was to evaluate the antifungal activity of oregano, cinnamon and lemongrass essential oils incorporated in sachets, against different phytopathogenic fungal species in vitro
The experiment was carried out 3 times in a completely randomized design and the results evaluated by an analysis of variance (ANOVA) at 5% probability

Summary

Introduction

The international trade of tropical fruit has increased in recent years due to consumer preference for experiencing different, exotic and diversified products (NUNES et al, 2006). Papaya occupies a prominent place among the most important tropical fruits. According to the Food and Agriculture Organization, Brazil is one of the largest producers of papaya, producing 1,871,300 tons in 2010, second only to India which produced 4,713,800 tons that year (FAO, 2012). The importance of papaya for the economy of Brazil is demonstrated by its substantial production. Postharvest diseases caused by fungi reduce the shelf life and market value of papaya. Fungal colonization of food reduces its shelf life and market value, and makes it unfit for human consumption, in some cases due to mycotoxin production (KUMAR et al, 2008)

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