Abstract
Mangoes are susceptible to bacterial and fungal contamination during storage and transportation. This study investigated the effectiveness of pectin-based coatings containing oregano essential oil (OEO) to reduce Salmonella enterica contamination and decrease anthracnose disease on whole mangoes. A cocktail of five strains of Salmonella spp. and Colletotrichum gloeosporioides strains was spot inoculated in mangoes to verify the antibacterial and antifungal activity of OEO. The inoculated mangoes were coated with pectin-based coatings containing 0, 0.5, 0.7, and 0.9% OEO. Coated fruits were stored for 11 days at 25 °C and 90% of relative humidity. All treatments with OEO effectively inhibited the growth of Salmonella, causing a reduction of 2.5 CFU/cm2 compared to the control treatment (0% OEO). In addition, coatings effectively inhibited the growth of C. gloeosporioides on the mango surface after 9 days of storage to the same extent as the traditional Prochloraz fungicide. The efficacy of coatings treatments was between 88.06 and 96.68% compared to the control treatment. Sensory analysis showed that the OEO did not affect the quality attributes of coated mango. Results showed the potential benefits of applying the pectin-based coatings with OEO as an alternative to control S. enterica and C. gloeosporioides in whole mangoes.
Highlights
Mango fruits (Mangifera indica L.) have one of the world’s highest consumption per capita [1]
The primary postharvest disease in mango is anthracnose caused by Colletotrichum gloeosporioides
The findings in this study provide information on the optimal oregano essential oil (OEO) concentrations that can be used to prevent Salmonella spp. outbreaks and control anthracnose in mangoes
Summary
Mango fruits (Mangifera indica L.) have one of the world’s highest consumption per capita [1]. Anthracnose disease causes about 30–60% of total production losses in mango-producing countries [3,4]. Postharvest factors that contribute to mango contamination include the use of contaminated rinsing water, hot/cold water treatments, human manipulation, presence of animal feces, use of contaminated equipment, packing, and inadequate product exposition and storing temperatures [8,9]. All these factors have contributed to several outbreaks of foodborne illness associated with the consumption of mangoes in the United States [8,10]. Alternatives to traditional treatments are needed to improve the safety of mangoes
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
