Essential Oils and Chitosan Applications to Protect Apples against Postharvest Diseases and to Extend Shelf Life

Apple fruits are susceptible to pathogenic fungi such as Botrytis cinerea and Penicillium expansum which responsible for significant pre- postharvest fruit losses. Given the strong restriction in use of synthetic agrochemicals, especially during phase, alternatives currently sought a more sustainable management apple storage. The antifungal activity thyme, clove, anise, camphor, juniper essential oils (EOs) was evaluated with vitro tests minimum inhibitory concentration (MIC) determined. Thyme anise EOs showed MIC value 0.5 1 mL L−1 against B. cinerea, respectively. A found clove EO P. expansum. Camphor were be less effective. Although those experiments proven, when applied vivo conditions they did not demonstrate same effectiveness. In order preserve performances, edible coatings combining polysaccharide matrices (chitosan, arabic gum, xanthan gum) tested. After considering consistency, uniform coverage surface, properties matrix, chitosan identified most suitable component encapsulation. Treatments combination thyme on (cv. ‘Braeburn’) effects infection caused by (−48% infected wounds compared untreated). Similarly, combined reduced infections cv. ‘Golden Delicious’ 62%. These results therefore suggest effectiveness encapsulated control diseases