In vivo and in vitro antifungal effect of fungal chitosan nanocomposite edible coating against strawberry phytopathogenic fungi

Summary This study compared the effectiveness of fungal chitosan nanocomposite, chitosan gel and chitosan nanoparticles against strawberry phytopathogenic fungi (Botrytis cinerea; Rhizopus stolonifer and Aspergillus niger). Nanoparticles were prepared by ionic gelation method and characterised by dynamic light scattering and scanning electron microscopy. The influence of the edible coatings on fungal growth was analysed in vitro and in vivo The fungal chitosan nanoparticles presented an average size = 331.1 nm (±7.21) with a narrow size distribution (PDI = 0.377) and a zeta potential = +34 mV. The edible coating made by the nanocomposite exhibited important changes in fungal morphology, and the best control of the growth of the assayed fungal strains in artificially infected strawberries. Therefore, nanotechnology brought some benefits to the conventional chitosan gel edible coating, improving its antifungal activity and forming a new eco‐friendly coating. Schematics of chitosan gel (CS gel), fungal chitosan nanoscale particles (FCNs) and nanocomposite (CS gel + FCNs) edible coatings applied to strawberries previously infected with Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer, separately.