Inactivation of <i>Salmonella enterica</i> and <i>Colletotrichum gloeosporioides</i> on Whole Mangoes by Application of an Antimicrobial Coating Containing Oregano Essential Oil
Martha Sánchez-Tamayo | Claudia Ochoa-Martínez | Faith Critzer
Mangoes are susceptible to bacterial and fungal contamination during storage and transportation. This study investigated the effectiveness of pectin-based coatings containing oregano essential oil (OEO) to reduce <i>Salmonella</i> <i>enterica</i> contamination and decrease anthracnose disease on whole mangoes. A cocktail of five strains of <i>Salmonella</i> spp. and <i>Colletotrichum gloeosporioides</i> strains was spot inoculated in mangoes to verify the antibacterial and antifungal activity of OEO. The inoculated mangoes were coated with pectin-based coatings containing 0, 0.5, 0.7, and 0.9% OEO. Coated fruits were stored for 11 days at 25 °C and 90% of relative humidity. All treatments with OEO effectively inhibited the growth of <i>Salmonella</i>, causing a reduction of 2.5 CFU/cm<sup>2</sup> compared to the control treatment (0% OEO). In addition, coatings effectively inhibited the growth of <i>C. gloeosporioides</i> on the mango surface after 9 days of storage to the same extent as the traditional Prochloraz fungicide. The efficacy of coatings treatments was between 88.06 and 96.68% compared to the control treatment. Sensory analysis showed that the OEO did not affect the quality attributes of coated mango. Results showed the potential benefits of applying the pectin-based coatings with OEO as an alternative to control <i>S</i>. <i>enterica</i> and <i>C. gloeosporioides</i> in whole mangoes.
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