Cherry tomato and persimmon kaki conservation with a natural and biodegradable film

Abstract

The chemical composition of Essential Oils Satureja montana and Mentha longifolia was determined, and their activity against important phytopathogenic and post-harvest fungi was studied, to evaluate their potential as natural food preservatives. The major compounds were carvacrol (24.0%), γ-terpinene (15.9%) and p-cymene (14.2%) in S. montana, and piperitenone oxide (52.7%) and piperitone oxide (23.5%) in M. longifolia. EOs were tested in vitro on Alternaria alternata, Botryotinia fuckeliana, Curvularia hawaiiensis, Fusarium equiseti, F. oxysporum lycopersici, Rhizoctonia solani and Verticillium dahliae. S. montana demonstrated excellent results. At 300 μg mL−1 the growth of all fungi was inhibited with 100% mycelial growth inhibition (MGI), except for B. fuckeliana (92%). M. longifolia was less effective, and its best result was against Verticillium dahliae (100% MGI) at 400 and 300 μg mL−1. S. montana EO was selected for in vivo antifungal tests in Cherry tomatoes and kaki “Persimmon” against A. alternata. The S. montana EO biofilm reduced post-harvest fungi development. In tomato, it inhibited up to 90% after 20 days. Necrosis did not occur for 2 months in the persimmon fruits. S. montana EO is an effective non-toxic preservative that can be considered to develop a botanical and enviro-friendly low-risk biofungicide.

Keywords

• Essential oils
• Antifungal activity
• Food preservatives
• Phytopatogenic fungi
• Post-harvest fungi