Nano-emulsification essential oil of Monarda didyma L. to improve its preservation effect on postharvest blueberry. (15th August 2023)

• Record Type: Journal Article
• Authors: Zhang, Yanxin; Dai, Jinlong; Ma, Xiaoyun; Jia, Chengguo; Han, Junyou; Song, Chenggang; Liu, Yuqing; Wei, Dongsheng; Xu, Hongfei; Qin, Jianchun; Yang, Shengxiang
• Is Part Of: Food chemistry. Volume 417(2023)
• Publication Date: 2023-08-15
• Subjects: Blueberry -- Monarda didyma L. -- Essential oil -- Nano-emulsion -- Postharvest preservation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135880
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: An ingenious device has been designed to screen for effective aromatic plants to food preservation. This study found that the essential oil of Monarda didyma L. can effectively inhibit the growth of blueberry pathogens. The anti-fungi activity of the essential oil of M. didyma was improved by nano-emulsification. The primary pathogen and initial point of infection of blueberry were identified. Abstract: The reduction in blueberry harvest due to pathogen infection was reported to reach 80%. Essential oil (EO) can provide a new way to preserve blueberry. Here, in search for plants volatiles with preservation ability, a novel device was designed for the screening of aromatic plants led to the discovery of hit plant Monarda didyma L. Consequently, antifungi activity of M. didyma EO (MEO) and its nano-emulsion (MNE) were tested. 2 species of pathogenic fungi were isolated from blueberries, namely Alternaria sp. and Colletotrichum sp. were used as the target strains. In the in vitro activity test, the pathogenic were completely inhibited when the EO was 4 µL or 1.0 µL/mL. Compared with EO, MNE exhibited superior antimicrobial activity. Moreover, MNE can cause serious morphological changes and result in a decrease in the rot and weightlessness rate of blueberry. Hence, NME represents a promising agent for the preservation of postharvest blueberry.