Natamycin as a safe food additive to control postharvest green mould and sour rot in citrus

Aims The purpose of this study was to explore the potential inhibitory mechanism and assess the feasibility of natamycin as an antifungal agent in the utilization of citrus storage. Methods and Results In this study, the mycelial growth, spore germination as well as germ tube elongations of Geotrichum citri-aurantii and Penicillium digitatum were significantly inhibited by natamycin treatment. The relative conductivities of G. citri-aurantii and P. digitatum mycelia were increased as time went by and the damages of plasma membranes were up to 17.43% and 28.61%. The mitochondria abnormalities and vacuolation were also observed in the TEM. Moreover, the sour rot and green mould decay incidences were reduced to 18.33% and 10% post incubation with G. citri-aurantii and P. digitatum under 300 mg L-1 natamycin application, respectively. For the citrus storage experiment, there was no significant difference in edible rate, juice yield, total soluble solid (TSS) content, titratable acid (TA) and decay incidences of the 'Newhall' navel orange fruit treated with 300 mg L-1 natamycin stored for 90 d. Conclusions Natamycin could decrease the expansions of green mould and sour rot and maintain quality and improve storability on citrus fruit. Significance and Impact of the study This work explores the potential inhibition mechanism of natamycin G. citri-aurantii and P. digitatum and assesses the feasibility of natamycin as an antifungal agent in the utilization of citrus storage.

Automated summary

This study explores the inhibitory mechanism of natamycin on Geotrichum citri-aurantii and Penicillium digitatum and assesses its feasibility as an antifungal agent for citrus storage. The results show that natamycin treatment significantly inhibits mycelial growth and spore germination of these fungi. It also reduces sour rot and green mould decay incidences in citrus fruits, while maintaining fruit quality and storability.