Nano Emulsion of Essential Oils Loaded in Chitosan Coating for Controlling Anthracnose in Tomatoes (Solanum lycopersicum) During Storage
- Author: mycolabadmin
- 8/29/2025
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Summary
Researchers developed a natural coating made from chitosan (a biopolymer) and thyme essential oil nano particles to protect tomatoes from a fungal disease called anthracnose during storage. When applied to tomatoes, this coating reduced disease occurrence by 50%, outperforming the commercial fungicide currently used. This eco-friendly solution offers a sustainable alternative to synthetic chemical treatments while maintaining tomato quality for longer periods.
Background
Tomato fruits are susceptible to anthracnose rot caused by Colletotrichum gloeosporioides during postharvest storage. Current synthetic fungicides like Sporekill® pose environmental and health concerns. Essential oils have shown antifungal potential as sustainable alternatives to synthetic fungicides.
Objective
To evaluate the antifungal efficacy of nanostructured thyme essential oil incorporated into chitosan coatings [Nano-(T)-EO-CS] against Colletotrichum gloeosporioides in tomato fruits and investigate the underlying mechanisms contributing to its inhibitory effects.
Results
Nano-(T)-EO (1% v/v) achieved 100% mycelial growth inhibition and complete spore germination inhibition when loaded into chitosan (0.8% w/v). The Nano-(T)-EO-CS coating reduced disease incidence by 50% compared to control and outperformed Sporekill® (40% reduction). SEM revealed significant deformation of C. gloeosporioides hyphae and spores with the combined treatment.
Conclusion
The chitosan-based edible coating loaded with thyme essential oil provides a sustainable, eco-friendly alternative to chemical fungicides for controlling anthracnose in tomatoes and extending shelf life during postharvest storage. This green antimicrobial agent could be applied through drench treatment in packhouses before produce packaging.
- Published in:Foods,
- Study Type:Experimental Study,
- Source: PMID: 40941157, DOI: 10.3390/foods14173038