Anthracnose control by Mexican Oregano (Lippia berlandieri Schauer) essential oil added to edible films

Citation

Meneses-SÃ¡nchez M. C, . and Ortiz-LÃ³pez J. L, . and Navarro-Cruz A. R, . and NevÃ¡rez-MoorillÃ³n G. V, . and DÃ¡vila-MÃ¡rquez R. M, . and Avila-Sosa R, . Anthracnose control by Mexican Oregano (Lippia berlandieri Schauer) essential oil added to edible films. pp. 1863-1867. ISSN 22317546

Abstract

Edible films can incorporate antimicrobial extracts to provide microbiological stability on food surfaces. The aim of this study was to evaluate chitosan or starch edible films added by selected concentrations of Mexican oregano (Lippia berlandieri Schauer) essential oil to control anthracnose. Chitosan and starch edible films were formulated with essential oil concentrations of 0.00 0.25 0.5 0.75 1 2 or 4.00. Mold radial growth was evaluated by modified Gompertz equation. A significant (p 0.05) change of Gompertz parameters was observed among essential oil concentrations increasing the lag phase and decreasing radial growth rates as oil concentration increased.

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Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/21%20IFRJ%...

Abstract

Additional Metadata

[error in script]

Item Type:	Article
AGROVOC Term:	Colletotrichum gloeosporioides
AGROVOC Term:	Oregano
AGROVOC Term:	Edible films
AGROVOC Term:	Essential oils
AGROVOC Term:	Plant disease control
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21712

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