كتاب
Antifungal Activity of Edible Films and Coatings for Packaging of Fresh Horticultural Produce
| العنوان: | Antifungal Activity of Edible Films and Coatings for Packaging of Fresh Horticultural Produce |
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| المؤلفون: | Palou, Lluís, Pérez-Gago, María B. |
| المصدر: | electronico |
| بيانات النشر: | Springer |
| سنة النشر: | 2024 |
| مصطلحات موضوعية: | Food packaging, Thermal stability, Carbon footprint, H20 Plant diseases, J10 Handling, transport, storage and protection of agricultural products, Q02 Food processing and preservation, Q05 Food additives, Food preservation, Biodegradation, Thermal shock, Edible coatings, Edible films, Antifungal agents, Fresh fruits |
| الوصف: | Protocols for in vitro and in vivo evaluation of the antifungal activity of edible films and coatings (ECs) used for postharvest treatment of fresh fruits and vegetables are described in this chapter. Antifungal ECs are typically prepared by incorporating particular antimicrobial ingredients into EC matrix formulations. Different methods and numerous variations can be adopted for both in vitro and in vivo evaluation, mostly depending on the specific purpose of the assay, the components and properties of the EC matrix and the antifungal agent(s), the nature of the target fungal pathogen, and the characteristics and usual postharvest handling of each horticultural product. In any case, however, the inoculum of the target fungi will be used in the experiments, and its preparation is also detailed in this chapter. In general, while EC solid dry films are used for in vitro tests, EC liquid emulsions are used for in vivo assays. We describe three of the most common and, in our opinion, useful antimicrobial in vitro tests specifically intended for use with fungal strains, i.e., agar diffusion or disk diameter tests, film surface inoculation tests, and plate counting germination tests. Coating of fresh produce artificially inoculated with the pathogen is commonly used in laboratory-scale in vivo experiments to assess the ability of ECs to control disease. Further larger-scale semicommercial or commercial trials conducted in pilot plants or packinghouse facilities with naturally infected, cold-stored produce can also be considered. |
| نوع الوثيقة: | book part |
| اللغة: | English |
| ردمك: | 978-1-07-163612-1 978-1-07-163615-2 978-1-07-163613-8 1-07-163612-X 1-07-163615-4 1-07-163613-8 |
| العلاقة: | Food Packaging Materials. Current Protocols; Spanish IVIA, INIA, AEI, and the European Union through the project StopMedWaste (PRIMA Programme) and the European Regional Development Fund (ERDF) of the Generalitat Valenciana 2021–2027 are gratefully acknowledged for providing financial support to conduct research on this topic. In memory of Dr. Miguel Ángel del Río, for his unconditional friendship, guidance, and support.; info:eu-repo/grantAgreement/EC/PRIMA/1556/EU/Innovative Sustainable technologies to extend the shelf-life of Perishable Mediterranean fresh fruit, vegetables, and aromatic plants and to reduce WASTE/StopMedWaste; Palou, L. & Pérez-Gago, M. B. (2024). Antifungal Activity of Edible Films and Coatings for Packaging of Fresh Horticultural Produce. In: Otoni, C.(eds) Food Packaging Materials. Methods and Protocols in Food Science. 259-278.; 2662-950X (Series ISSN); 2662-9518 (Series E-ISSN); https://hdl.handle.net/20.500.11939/8840Test; https://link.springer.com/chapter/10.1007/978-1-0716-3613-8_15Test |
| DOI: | 10.1007/978-1-0716-3613-8_15 |
| الإتاحة: | https://doi.org/20.500.11939/8840Test https://doi.org/10.1007/978-1-0716-3613-8_15Test https://hdl.handle.net/20.500.11939/8840Test |
| حقوق: | Attribution-NonCommercial-NoDerivatives 4.0 Internacional ; http://creativecommons.org/licenses/by-nc-nd/4.0Test/ ; openAccess |
| رقم الانضمام: | edsbas.FCFF41E1 |
| قاعدة البيانات: | BASE |
| ردمك: | 9781071636121 9781071636152 9781071636138 107163612X 1071636154 1071636138 |
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| DOI: | 10.1007/978-1-0716-3613-8_15 |