Efficacy of an edible coating, containing thyme essential oil, to control Fusarium oxysporum and the quality of tomato fruits
The present study aims to evaluate the antifungal activity of Thymus vulgaris essential oil and its CMC-based coating against Fusarium cf. oxysporum , the most pathogenic fungus in tomato fruits in Tehran markets. The effect of the coating on the physicochemical properties of tomato fruits was evalu...
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| Veröffentlicht in: | Journal of food measurement & characterization 2022-10, Vol.16 (5), p.3760-3767 |
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| creator | Amoozegaran, Asma Dehghan, Hossein Homami, Seyed Saied Hashemi, Seyed Abdollah |
| description | The present study aims to evaluate the antifungal activity of
Thymus vulgaris
essential oil and its CMC-based coating against
Fusarium cf. oxysporum
, the most pathogenic fungus in tomato fruits in Tehran markets. The effect of the coating on the physicochemical properties of tomato fruits was evaluated. The phytochemicals of the essential oil were also determined and qualified by GC and GC–MS methods. Based on the results, thymol (42.98%),
p
-cymene (28.58%), and
γ
-terpinene (22.78%) were identified as major components of the oil. Thyme essential oil inhibited spore germination of
F. oxysporum
with an IC
50
value of 0.079 µg/mL, more potent than kresoxim-methyl (0.106 µg/mL), as a standard antifungal agent. Also, the essential oil exhibited a high mycelial growth inhibitory activity and showed fungicidal activities at low volumes. In addition, the formulated coating (0.5% essential oil) prevented the growth of fungal infection with 85.31% inhibition in inoculated tomatoes after 9 days. After different storage periods (11- and 17-days), lower mass loss, higher titratable acidity, lower total soluble solid content, and lower lycopene content of coated fruits were observed in comparison with uncoated ones. This proved that the coating can increase the shelf life of the fruits, by providing a semi-permeable film around them. The results suggest that by using this product as an edible coating, the fungal infections and ripening process can be controlled and the storage life of tomatoes can be extended effectively.
Graphical abstract |
| doi_str_mv | 10.1007/s11694-022-01424-z |
| format | Article |
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Thymus vulgaris
essential oil and its CMC-based coating against
Fusarium cf. oxysporum
, the most pathogenic fungus in tomato fruits in Tehran markets. The effect of the coating on the physicochemical properties of tomato fruits was evaluated. The phytochemicals of the essential oil were also determined and qualified by GC and GC–MS methods. Based on the results, thymol (42.98%),
p
-cymene (28.58%), and
γ
-terpinene (22.78%) were identified as major components of the oil. Thyme essential oil inhibited spore germination of
F. oxysporum
with an IC
50
value of 0.079 µg/mL, more potent than kresoxim-methyl (0.106 µg/mL), as a standard antifungal agent. Also, the essential oil exhibited a high mycelial growth inhibitory activity and showed fungicidal activities at low volumes. In addition, the formulated coating (0.5% essential oil) prevented the growth of fungal infection with 85.31% inhibition in inoculated tomatoes after 9 days. After different storage periods (11- and 17-days), lower mass loss, higher titratable acidity, lower total soluble solid content, and lower lycopene content of coated fruits were observed in comparison with uncoated ones. This proved that the coating can increase the shelf life of the fruits, by providing a semi-permeable film around them. The results suggest that by using this product as an edible coating, the fungal infections and ripening process can be controlled and the storage life of tomatoes can be extended effectively.
Graphical abstract</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-022-01424-z</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Acidity ; Antifungal activity ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Coating effects ; Coatings ; Engineering ; Essential oils ; Food Science ; Fruits ; Fungi ; Fungicides ; Fusarium oxysporum ; Germination ; Infections ; Kresoxim-methyl ; Lycopene ; Mycelia ; Oils & fats ; Original Paper ; p-Cymene ; Physicochemical properties ; Ripening ; Shelf life ; Spore germination ; Storage life ; Terpinene ; Thyme ; Thymol ; Tomatoes</subject><ispartof>Journal of food measurement & characterization, 2022-10, Vol.16 (5), p.3760-3767</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c249t-2511c61476c72c1b7e0df4e2f0e817830b126d425b40b53deefac14c249e6c303</citedby><cites>FETCH-LOGICAL-c249t-2511c61476c72c1b7e0df4e2f0e817830b126d425b40b53deefac14c249e6c303</cites><orcidid>0000-0003-4250-7769</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-022-01424-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-022-01424-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Amoozegaran, Asma</creatorcontrib><creatorcontrib>Dehghan, Hossein</creatorcontrib><creatorcontrib>Homami, Seyed Saied</creatorcontrib><creatorcontrib>Hashemi, Seyed Abdollah</creatorcontrib><title>Efficacy of an edible coating, containing thyme essential oil, to control Fusarium oxysporum and the quality of tomato fruits</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>The present study aims to evaluate the antifungal activity of
Thymus vulgaris
essential oil and its CMC-based coating against
Fusarium cf. oxysporum
, the most pathogenic fungus in tomato fruits in Tehran markets. The effect of the coating on the physicochemical properties of tomato fruits was evaluated. The phytochemicals of the essential oil were also determined and qualified by GC and GC–MS methods. Based on the results, thymol (42.98%),
p
-cymene (28.58%), and
γ
-terpinene (22.78%) were identified as major components of the oil. Thyme essential oil inhibited spore germination of
F. oxysporum
with an IC
50
value of 0.079 µg/mL, more potent than kresoxim-methyl (0.106 µg/mL), as a standard antifungal agent. Also, the essential oil exhibited a high mycelial growth inhibitory activity and showed fungicidal activities at low volumes. In addition, the formulated coating (0.5% essential oil) prevented the growth of fungal infection with 85.31% inhibition in inoculated tomatoes after 9 days. After different storage periods (11- and 17-days), lower mass loss, higher titratable acidity, lower total soluble solid content, and lower lycopene content of coated fruits were observed in comparison with uncoated ones. This proved that the coating can increase the shelf life of the fruits, by providing a semi-permeable film around them. The results suggest that by using this product as an edible coating, the fungal infections and ripening process can be controlled and the storage life of tomatoes can be extended effectively.
Graphical abstract</description><subject>Acidity</subject><subject>Antifungal activity</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Coating effects</subject><subject>Coatings</subject><subject>Engineering</subject><subject>Essential oils</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Fungi</subject><subject>Fungicides</subject><subject>Fusarium oxysporum</subject><subject>Germination</subject><subject>Infections</subject><subject>Kresoxim-methyl</subject><subject>Lycopene</subject><subject>Mycelia</subject><subject>Oils & fats</subject><subject>Original Paper</subject><subject>p-Cymene</subject><subject>Physicochemical properties</subject><subject>Ripening</subject><subject>Shelf life</subject><subject>Spore germination</subject><subject>Storage life</subject><subject>Terpinene</subject><subject>Thyme</subject><subject>Thymol</subject><subject>Tomatoes</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kE1LAzEYhIMoWGr_gKeA167mazftUUqrQsGLnkM2m9SUbdImWXAL_nfTrujN0zuHeWZ4B4BbjO4xQvwhYlzNWYEIKRBmhBXHCzAieE4Lhim7_NWkugaTGLcIIYw5YxUdga-lMVZJ1UNvoHRQN7ZuNVReJus20yxcktZlDdNHv9NQx6hdsrKF3rZTmPzZEnwLV12UwXY76D_7uPchK-majGl46GRr07kj-Z3MkAmdTfEGXBnZRj35uWPwvlq-LZ6L9evTy-JxXSjC5qkgJcaqwoxXihOFa65RY5gmBukZ5jOK6vxbw0hZM1SXtNHaSIXZCdaVooiOwd2Quw_-0OmYxNZ3weVKQTgpOUHVjGYXGVwq-BiDNmIf7E6GXmAkTkuLYWmRlxbnpcUxQ3SAYja7jQ5_0f9Q34VUgts</recordid><startdate>20221001</startdate><enddate>20221001</enddate><creator>Amoozegaran, Asma</creator><creator>Dehghan, Hossein</creator><creator>Homami, Seyed Saied</creator><creator>Hashemi, Seyed Abdollah</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0003-4250-7769</orcidid></search><sort><creationdate>20221001</creationdate><title>Efficacy of an edible coating, containing thyme essential oil, to control Fusarium oxysporum and the quality of tomato fruits</title><author>Amoozegaran, Asma ; Dehghan, Hossein ; Homami, Seyed Saied ; Hashemi, Seyed Abdollah</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c249t-2511c61476c72c1b7e0df4e2f0e817830b126d425b40b53deefac14c249e6c303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Acidity</topic><topic>Antifungal activity</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Coating effects</topic><topic>Coatings</topic><topic>Engineering</topic><topic>Essential oils</topic><topic>Food Science</topic><topic>Fruits</topic><topic>Fungi</topic><topic>Fungicides</topic><topic>Fusarium oxysporum</topic><topic>Germination</topic><topic>Infections</topic><topic>Kresoxim-methyl</topic><topic>Lycopene</topic><topic>Mycelia</topic><topic>Oils & fats</topic><topic>Original Paper</topic><topic>p-Cymene</topic><topic>Physicochemical properties</topic><topic>Ripening</topic><topic>Shelf life</topic><topic>Spore germination</topic><topic>Storage life</topic><topic>Terpinene</topic><topic>Thyme</topic><topic>Thymol</topic><topic>Tomatoes</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Amoozegaran, Asma</creatorcontrib><creatorcontrib>Dehghan, Hossein</creatorcontrib><creatorcontrib>Homami, Seyed Saied</creatorcontrib><creatorcontrib>Hashemi, Seyed Abdollah</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Amoozegaran, Asma</au><au>Dehghan, Hossein</au><au>Homami, Seyed Saied</au><au>Hashemi, Seyed Abdollah</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Efficacy of an edible coating, containing thyme essential oil, to control Fusarium oxysporum and the quality of tomato fruits</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2022-10-01</date><risdate>2022</risdate><volume>16</volume><issue>5</issue><spage>3760</spage><epage>3767</epage><pages>3760-3767</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>The present study aims to evaluate the antifungal activity of
Thymus vulgaris
essential oil and its CMC-based coating against
Fusarium cf. oxysporum
, the most pathogenic fungus in tomato fruits in Tehran markets. The effect of the coating on the physicochemical properties of tomato fruits was evaluated. The phytochemicals of the essential oil were also determined and qualified by GC and GC–MS methods. Based on the results, thymol (42.98%),
p
-cymene (28.58%), and
γ
-terpinene (22.78%) were identified as major components of the oil. Thyme essential oil inhibited spore germination of
F. oxysporum
with an IC
50
value of 0.079 µg/mL, more potent than kresoxim-methyl (0.106 µg/mL), as a standard antifungal agent. Also, the essential oil exhibited a high mycelial growth inhibitory activity and showed fungicidal activities at low volumes. In addition, the formulated coating (0.5% essential oil) prevented the growth of fungal infection with 85.31% inhibition in inoculated tomatoes after 9 days. After different storage periods (11- and 17-days), lower mass loss, higher titratable acidity, lower total soluble solid content, and lower lycopene content of coated fruits were observed in comparison with uncoated ones. This proved that the coating can increase the shelf life of the fruits, by providing a semi-permeable film around them. The results suggest that by using this product as an edible coating, the fungal infections and ripening process can be controlled and the storage life of tomatoes can be extended effectively.
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| identifier | ISSN: 2193-4126 |
| ispartof | Journal of food measurement & characterization, 2022-10, Vol.16 (5), p.3760-3767 |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Acidity Antifungal activity Chemistry Chemistry and Materials Science Chemistry/Food Science Coating effects Coatings Engineering Essential oils Food Science Fruits Fungi Fungicides Fusarium oxysporum Germination Infections Kresoxim-methyl Lycopene Mycelia Oils & fats Original Paper p-Cymene Physicochemical properties Ripening Shelf life Spore germination Storage life Terpinene Thyme Thymol Tomatoes |
| title | Efficacy of an edible coating, containing thyme essential oil, to control Fusarium oxysporum and the quality of tomato fruits |
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