Potential Control of Postharvest Fungal Decay of Citrus Fruits by Crude or Photochemically Changed Essential Oils - a Review

被引：4
|
作者：
Rahman, Mohammad M. [1 ]
Wills, Ron B. H. [1 ]
Bowyer, Michael C. [1 ]
Golding, John B. [1 ,2 ]
Kirkman, Timothy [1 ]
Pristijono, Penta [1 ]
机构：
[1] Univ Newcastle, Sch Environm & Life Sci, Ourimbah, NSW 2258, Australia
[2] NSW Dept Primary Ind, Ourimbah, Australia
来源：
FOOD REVIEWS INTERNATIONAL | 2024年 / 40卷 / 04期
关键词：
Essential oil; green and blue mould; citrus fruit; citral; photochemical reaction; photooxidation; hydroperoxides; singlet oxygen; BLANCO ESSENTIAL OIL; PREFORMED ANTIFUNGAL COMPOUNDS; SPECIES ESSENTIAL OILS; ORANGE ESSENTIAL OIL; PLANT ESSENTIAL OILS; IN-VITRO EFFICACY; PENICILLIUM-DIGITATUM; LEPTOSPERMUM-PETERSONII; CHEMICAL-COMPOSITION; GREEN MOLD;
D O I：
10.1080/87559129.2023.2204157
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Limiting postharvest losses of fruit from fungal attack is a major priority. While synthetic chemical fungicides are efficacious, the development of chemical resistance and consumer concerns are driving reinvestigation of natural antimicrobial agents. This review emphasizes the control of postharvest decay in citrus fruits with the use of some most common essential oils (EO), the efficacy of EOs in combating fungal infection in both in vitro and in vivo models, and the mode of action of EOs along with the potency of photochemical by-products that have also been investigated as antifungal agents.
引用
收藏
页码：1029 / 1046
页数：18
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