EFFECT OF THYMOL ON ANTIFUNGAL ABILITY OF CHITOSAN COATING AGAINST PENICILLIUM EXPANSUM IN YALI PEAR

Jingfa Wang; Bin Yang; Shunyuan Zhang; Jiankang Cao; Weibo Jiang

doi:10.9755/ejfa.2015-09-788

Authors

Jingfa Wang 1 Dian Cuisine Research Center, Tourism School, Kunming University, Kunming, 650214, China
Bin Yang Dian Cuisine Research Center, Tourism School, Kunming University, Kunming, 650214, China,
Shunyuan Zhang Dian Cuisine Research Center, Tourism School, Kunming University, Kunming, 650214, China,
Jiankang Cao College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
Weibo Jiang College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China

DOI:

https://doi.org/10.9755/ejfa.2015-09-788

Keywords:

Thymol, ; Chitosan coating, Pear, Penicillium expansum;, Antifungal

Abstract

Chitosan can form a semipermeable film on fruit to reduce postharvest fruit losses, but using it in fruit storage still demonstrates some
defects such as limited ability of inhibiting microorganisms. To improve antifungal ability of chitosan coating used in fruit storage,
inhibitive ability of thymol to Penicillium expansum in vitro and effect of thymol on antifungal ability of chitosan coating against
P. expansum in Yali pear (Pyrus bretschneideri Rehd.) were tested. Results showed that mycelial growth and conidial germination
of P. expansum could be completely inhibited in vitro when thymol reached 0.2 g/L in culture media, antifungal ability of chitosan
coating against P. expansum in Yali pear could be improved effectively by adding thymol (0.4 g/L, 0.8 g/L and 1.6 g/L) into, the
resistance-related enzymes of POD, PPO and CHT in pear could be enhanced by thymol (0.8 g/L) and positive effects of chitosan
coating on the weight loss, firmness and total soluble solids (TSS) in pear during storage should not be decreased when thymol
(0.5 g/L) was added into.