A team from the San Ignacio de Loyola University (USIL) in Peru has created an innovative coating based on mandarin essential oil, among other natural components, to protect Hass avocado against the anthracnose fungus in its post-harvest. This coating preserves the quality of the fruit and prevents fungal growth, addressing a significant challenge in agribusiness.
The project, titled "Method to obtain and formula of the microbiological control and weight loss control for Hass Avocado through the use of biopolymers and essential oil", was recognized with one of three Semi Grand Prizes at the Korean Women's Inventions International Exhibition (KIWIE), held on June 20-22, 2024.
The initiative arose as a response to the post-harvest problems faced by the Hass avocado, including weight loss and deterioration caused by the fungus, stated Luis Olivera, head of Agroindustrial Engineering and Food Industrial Engineering at USIL. The coating, which also includes chitosan, gelatin, and white vinegar, is sprayed on the avocado during the packaging stage, protecting the fruit during transport.
Researchers chose to use mandarin essential oil as a key component due to its availability in the country, as it is a by-product of the country's mandarin juice concentrate, which means it is a sustainable and efficient solution. This approach not only inhibits the growth of the fungus but is also safe for the environment and consumers, ensuring that the avocado remains free of toxins.
Xiomara Mireya Gaspar Huanca, part of the team of researchers, stressed that the coating has been validated through tests in USIL laboratories, demonstrating its effectiveness in preserving the avocado's quality. This development represents a significant advance for Peru's agro-export industry, offering a natural alternative for the post-harvest management of Hass avocados.
Source: redagricola.com