Nanostructured Chitosan Coating with a Coffee Residue Extract for the Preservation of Tomato and Controlling Pre- and Postharvest Disease Caused by Rhizopus stolonifer

作     者：Andrea, Mendoza Juarez Mariana, Perez Garcia Monica, Hernandez Lopez Nacary, Correa Pacheco Zormy Silvia, Bautista Banos Laura, Barrera Necha 

作者机构：Inst Politecn Nacl Ctr Desarrollo Prod Biot Carretera Yautepec Jojutla Km 6Calle Ceprobi 8 Yautepec 62731 Mexico 

出 版 物：《PROCESSES》 (Process.)

年 卷 期：2025年第13卷第1期

页      面：220-220页

核心收录：

基　　金：Instituto Politécnico Nacional, IPN HPLC/MS 

主　　题：coffee by-product nanoparticles nanostructured coating fungi tomato 

摘      要：The antifungal efficacy of coffee residue extract (CRE) and chitosan nanoparticles (CNPs) alone and in combination (CNPs-CRE) against the growth of Rhizopus stolonifer was assessed. Two nanostructured edible coatings (ECs), one consisting of chitosan nanoparticles (CCNP) and another consisting of coffee residue extract encapsulated in chitosan nanoparticles (CCNP-CRE), were elaborated, characterized, and applied on inoculated Naples tomatoes to evaluate their fungicidal activity and their effect on fruit quality. The tests consisted of evaluating physicochemical variables in tomato previously sprayed with CCNP and CCNP-CRE for 30 days preharvest and 14 days at 10 degrees C postharvest. CNPs with a particle size of 2.4 +/- 0.24 nm with a Z potential of -1.62 mV were observed, while CNPs-CRE showed a size of 3.9 +/- 0.55 nm with a Z potential of -0.89 mV. The FTIR spectrum showed the integration of CRE into the CCNP-CRE. A synergistic effect between CNPs and 1% CRE was observed, obtaining the greatest inhibition of mycelial growth (43%). In the preharvest trials, both ECs showed differences with respect to the control in the variables of color, total carotenoids and ethylene. In the postharvest test, they showed differences in color and CO2 production. The severity of the infection decreased by 33% in tomatoes with coatings. The ECs evaluated represent a emergent technological advancement in the conservation of the tomato.