Study on antifungal properties of modified chitosan combined with essential oil and its application in preserving fruits
The presence of chemical pesticides has an impact on human health and there is an urgent need for the development of green antifungal alternatives. This study investigated the freshness application of dehydroabietic acid-modified chitosan product (CSDA) mixed with three essential oil (litsea cubeba oil (LCO), wintergreen essential oil (WEO), cinnamon essential oil (CEO)). The antifungal activity of modified chitosan/essential oils was tested by the punching method and the antifungal mechanism was investigated by the transmission electron microscope (TEM). The results showed that fungal inhibition rate of CSDA-WEO on Penicillium digitatum reached 100% at a concentration of 0.05 μL/mL and on Penicillium italicum reached 100% at a concentration of 1 μL/mL. Both molds were not well inhibited by CSDA-LCO and CSDA-CEO. CSDA-WEO was able to affect the cell walls and energy metabolism of the molds, resulting in nutrient loss and death. Fruits were preserved with 0.1 mg/g CSDA and 1 μL/mL WEO. CSDA-WEO maintained the antioxidant activity of citrus , inhibited respiration and water loss, and extended shelf life up to 24 days. CSDA-WEO extended the shelf life of longan to 18 days and kiwi slices to 6 days. CSDA-WEO is expected to serve as an alternative to chemical fungicides and shows promise as a broad-spectrum fruit and vegetable preservative.
危险品化学品经营许可证（带存储）