Fungal growth in fruits may cause spoilage and result in a reduction of their quality and quantity. The aim of the current study was to investigate the antifungal activity and the metabolism of thymol and carvacrol by Colletotrichum acutatum and Botryodiplodia theobromae. The results showed that both compounds provided relatively good control against these plant pathogenic fungi. Mycelial growth of C. acutatum and B. theobromae was inhibited at 50 µg/mL and above. At 150 µg/mL, thymol and carvacrol inhibited the radial growth of fungi completely and this effect remained for 240 h. Furthermore, thymol and carvacrol were metabolized by the plant pathogenic fungi in low proportion to several compounds, including thymoquinone, thymohydroquinone, thymyl- and carvacryl acetate, thymyl- and carvacryl methyl ether. The transformations affect the structural requirements of thymol and carvacrol related to their antimicrobial activity and mode of action. The relatively high antifungal activity of thymol and carvacrol against C. acutatum and B. theobromae and the low levels of microbial transformation indicate that both compounds could be an alternative to traditional chemical fungicides for control of pre- and postharvest phytopathogenic fungi on fruits or vegetables.

The present work analyses the chromatographic profile of the peels from fruits of different citrus cultivated in Colombia: sweet orange (Citrus sinensis [L.] Osbeck var. Valencia), mandarins (Citrus reticulata L. var. Arrayana and Oneco), Key lime (Citrus aurantifolia [Christ.] Swingle var. Pajarito), Mandarine lime (Citrus x limonia, a hybrid between Citrus reticulata and Citrus x limon) and Tahitian lime (C. latifolia Tanaka, syn. Persian lime). Coumarins, furanocoumarins and polymethoxylated flavones are the major compounds. Then, six coumarins were isolated and identified from fruits of Tahitian and Key lime corresponding to 5-geranyloxy-7-methoxycoumarin; 5,7-dimethoxycoumarin (syn. limettin); 5,8-dimethoxypsoralen (syn. isopimpinellin); 5-methoxypsoralen (syn. bergaptene); 5-geranoxypsoralen (syn. bergamottin) and 5-(2,3-dihydroxy-3-methylbutoxy) psoralen (syn. oxypeucedanin hydrate). Coumarins and furanocoumarins were quantified by liquid chromatography (HPLC-DAD). Results show that the prenylated compounds were present in high concentrations in Tahitian and Key lime but in very low amounts in mandarins and sweet orange. Subsequently, the antifungal activity (inhibition of mycelial growth and germination of spores) of the coumarins against the fungus causing the anthracnose, Colletotrichum sp. (isolated from aerial parts of Tahitian lime) was determined. The compounds limettin and bergaptene, as well as mixtures of them, showed significant inhibitory effect (radial growth and spore germination) when compared to the control. Finally, the effect of some recognized elicitors to induce the coumarin production in fruits of C. latifolia was evaluated. The results showed that the chemical profiles are dependent on the applied elicitor and the post-induction time. As a result of the induction, a high concentration of some coumarins and furanocoumarins was maintained in the course of time for the Tahitian lime. In conclusion, isolated coumarins could be involved in the defense mechanisms of C. latifolia, C. aurantifolia and C. limonia and their accumulation may be modulated by the application of elicitors.

In the present work, isoflavonoid phytoalexin production in response to the application of salicylic acid in cotyledons of four common bean (Phaseolus vulgaris) cultivars (SA) was evaluated. The time-course and dose-response profiles of the induction process were established by quantifying the isoflavonoids by HPLC. Cotyledons of anthracnose-resistant cultivars induced by SA produced substantially higher phytoalexin contents as compared to the susceptible ones. In addition, maximum levels of phytoalexins (50–100 fold increases) were reached between 96 and 144 h, and when a concentration of SA from 3.62 to 14.50 mM was used. The observations also indicate that there was a relatively good correlation between the phytoalexin contents and the inhibitory effect against C. lindemuthianum; the higher antifungal activity was observed during the first 48 hours for extracts from cotyledons treated with SA at 1.45 and 3.62 mM, and between 96 and 144 h after induction. Finally, compounds structurally related to SA (dihydro-quinazolinones and some imines) showed a strong elicitor effect. Moreover, induced extracts from cotyledons treated with these potential elicitors, besides the properly elicitors, displayed a weak to moderated antifungal activity. These compounds may be considered good candidates for developing of new phytoprotectants. Furthermore, phytoalexin-eliciting substances may contribute for selecting disease resistant cultivars.

Propolis is a natural antimicrobial that can be used as a bioadditive in coatings to control fruit quality losses. The effect of two coatings was evaluated, a control (chitosan, 1%) and a treatment (chitosan, 1%; containing propolisethanolic extract, 5%), on the microbiological and physicochemical properties of papaya fruits. The chemical profile of the propolis revealed the presence of fatty acids and their esters, carbohydrates, diterpenic acids, and pentacyclic triterpenes. The fruits covered with the treatment demonstrated a reduced deterioration index and infection diameter of the fungus Colletotrichum gloeosporioides, as compared to the control papayas, postponing the appearance of damage by two days. Additionally, the treatment did not significantly affect the physicochemical properties of the papaya, as compared to the control. In conclusion, the coating formulated with propolis exhibited an in situ fungicidal and bactericidal effect without altering the physiological changes of the papaya fruit during storage.

Fermentation of coffee mucilage is a spontaneous process caused by microorganisms growing in the environment, which is influenced by factors such as the variety, climate and fruit maturity. These external factors play an important role in fermentation evolution because they have effect on the microorganism activity and the substrate transformation time. The objective in this research was to evaluate the effect of different fermentation wet process and evaluated their effect on coffee quality (Coffea arabica L.), as well as on organic acid concentrations and volatile organic compounds content, in the green coffee beans. The study was divided in two phases, one in which the pulping time was delayed and the fermentation methods were modified, and the second phase in which a bioreactor was used to control the pH and temperature of the coffee mass during fermentation. Two control treatments were used: without fermentation (mechanical removal of mucilage) and the traditional fermentation done in the farm. Significant differences in coffee quality were observed. The best quality was obtained from the treatments that used short process times and low temperatures. The concentrations of acetic, lactic and citric acids between the treatments and the control treatments were different. Higher contents of esters and ketones were found in the coffee that obtained the highest quality. The assessed processes lead to the conclusions that it is possible to improve coffee quality throughout introducing changes in the fermentation process, as well as modulating the acidity and fragrance of the final product.