Colletotrichum Gloesporioides Inhibition In Situ by Chitosan-<i>Ruta graveolens</i> Essential Oil Coatings: Effect on Microbiological, Physicochemical, and Organoleptic Properties of Guava (<i>Psidium guajava</i> L.) during Room Temperature Storage

Colletotrichum Gloesporioides Inhibition In Situ by Chitosan-<i>Ruta graveolens</i> Essential Oil Coatings: Effect on Microbiological, Physicochemical, and Organoleptic Properties of Guava (<i>Psidium guajava</i> L.) during Room Temperature Storage

Guava is a fruit appreciated worldwide for its high content of bioactive compounds. However, it is considered a highly perishable fruit, generally attacked by pathogenic species such as the fungi <i>Colletotrichum gloeosporioides</i>, which causes anthracnosis. To diminish the losses cau...

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Bibliographic Details
Main Authors: Carlos David Grande Tovar, Johannes Delgado-Ospina, Diana Paola Navia Porras, Yeimmy Peralta-Ruiz, Alexander Pérez Cordero, Jorge Iván Castro, Manuel Noé Chaur Valencia, José Hermínsul Mina, Clemencia Chaves López
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Biomolecules
Subjects:
chitosan
<i>Colletotrichum gloeosporioides</i>
edible coating
guava
<i>Ruta graveolens</i> essential oil
Online Access:https://www.mdpi.com/2218-273X/9/9/399

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