Postharvest application of edible film blends from gum Arabic and essential oils on Anthracnose infected tomatoes (Lycopersicon esculentum Mill)

Date

2019

Adviser

Abriel S. Bulasag

Abstract

Due to hazardous effects of synthetic antifungals, non-hazardous ways are being developed such as edible films. The antifungal properties of an edible film from rosemary and lemongrass essential oils (EO) were investigated. In vitro and in vivo methods were conducted to determine the antifungal property of varying EO concentrations (2%, 4%, 8%) against Saccharomyces cerevisiae and Colletotrichum gloeosporioides. Results of the in vitro agar disc diffusion assay showed inhibition of fungal growth by the edible film with lemongrass EO in all of the concentrations tested. Greater growth inhibition was observed at higher EO concentrations. For the edible film blend with rosemary EO, no inhibition was observed on the growth of Colletotrichum gloeosporioides, while the 4% and 8% concentration of the rosemary film blends exhibited inhibition against Saccharomyces cerevisiae. For the in vivo tomato assay, edible film blends containing 4% and 8% lemongrass EO showed phytotoxic effects on tomato while all concentrations of the rosemary EO film blends showed less phytotoxic effects. Higher concentrations of the EO showed high phytotoxicity which affected the quality of tomato. Overall, results of the study showed that edible film blends with lemongrass EO showed antifungal activities at higher concentrations and also effective growth inhibition of Colletotrichum gloeosporioides and Saccharomyces cerevisiae but showed phytotoxic effects which affected the quality of tomato. The optimal concentration of lemongrass EO to be incorporated in the edible film is 2%. Further studies on the effectivity of the edible film blends against the growth of other post-harvest pathogens across multiple hosts may also be tested.

Language

English

LC Subject

Capstone

Location

University of the Philippines Rural High School

Document Type

Capstone

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