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Effect of Orange Residue Incorporated into Chitosan Nanostructured Coatings on the Postharvest Preservation of Green Table Grapes
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DOI：10.1007/s11947-026-04527-3.png)
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Abstract
En 中文
On the last decades, postharvest losses in green grapes had significantly increased due to fungal infection mainly caused by Botrytis cinerea. In this work, chitosan (CS)/polyvinyl alcohol (PVA)/orange peel and bagasse residue (OR) nanostructured coatings at different concentrations were elaborated and the in vitro antifungal activity on B. cinerea and the in vivo effect on postharvest preservation and on gray mold development of table green grapes was assessed. Based on Ultra-High Performance Liquid Chromatography-Mass Spectrometry (UHPLC-MS) OR characterization, terpenoids and flavonoids were identified as the major components. The total phenolic and total flavonoid content were 7276 ± 598 mg GAE/100 g and 199 ± 4 mg QE/100 g of dry weight. The chitosan nanoparticle (CSNp) coating showed the highest mycelial growth inhibition (86%) against B. cinerea in the in vitro study, and the lowest weight loss (11%), gray mold incidence (59%), and severity (1 to 25% of rot grape surface) at the end of the storage period. The composite coatings having different OR concentrations had inhibition values ranging from 64 to 70%. For the OR coated fruit, the CS/PVA30/OR0.5 grapes showed the highest total soluble solids (TSS) (24.6 ºBrix) and lowest phenolics degradation (TPC) (21.51 mg GAE/ 100 g) after 21-day storage. The incorporation of OR by-product could contribute to the development of a novel eco-friendly alternative for preserving the quality of green grapes resulting in higher TSS and TPC in addition to its antifungal activity against B.cinerea.
Keywords:
Vitis vinifera L.
Chemical profile
Antifungal activity, Botrytis cinerea
Quality variables
Storage life
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