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Volume 15
Issue 11
10.3390/foods15112023
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Article

Chitosan Coatings with Essential Oil of Schinus lentiscifolia Marchand for the Management of Blue Mold and Preservation of Postharvest Quality of ‘Fuji’ Apples

by
André Rodrigues da Costa
1,*,
Roseli Lopes da Costa Bortoluzzi
2,
Cristiano André Steffens
2,
Viviane Aparecida Figueredo Oliveira Santos
2,
Marcelo Alves Moreira
2,
Bruno Jan Schramm Corrêa
2,
Ricardo Trezzi Casa
2 and
Adelar Mantovani
2
1
Instituto Federal de Santa Catarina, Câmpus Urupema, Urupema 88625-000, Brasil
2
Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina, Florianópolis 88520-000, Brasil
*
Author to whom correspondence should be addressed.
Foods 2026, 15(11), 2023; https://doi.org/10.3390/foods15112023
Submission received: 27 April 2026 / Revised: 22 May 2026 / Accepted: 1 June 2026 / Published: 4 June 2026
(This article belongs to the Special Issue Innovative Preservation Techniques of Fruits and Vegetables or Their Processed Products: Strategies for Safety and Quality Maintenance)
Versions Notes

Abstract

This study aimed to identify the volatile organic compounds (VOCs) present in the essential oil (EO) of Schinus lentiscifolia and to evaluate the effect of chitosan coatings (1%) enriched with EO of S. lentiscifolia (1000, 2000, and 4000 mg L−1) on the control of Penicillium sp. and on the quality of ‘Fuji’ apples. The EO was extracted from S. lentiscifolia collected in the municipality of Lages, Santa Catarina State, Brazil, in March, May, and November 2022. The antifungal activity of S. lentiscifolia EO against Penicillium sp. was evaluated in vitro. Apples were stored under refrigerated conditions (0 ± 0.5 °C; 90 ± 5% RH) for 30 days and subsequently under ambient conditions (23 ± 3 °C; 70 ± 5% RH) for 5 days. A total of 14 VOCs were identified in the EO of S. lentiscifolia, with the monoterpenes β-pinene (34.68%) and α-pinene (30.61%) as the major compounds, followed by γ-terpinene (10.13%), camphene (9.66%), and o-cymene (7.14%). The application of chitosan coating with S. lentiscifolia EO (2000 mg L−1) reduced the severity of blue mold in ‘Fuji’ apples by 88.1% during refrigerated storage and by 69.2% under ambient conditions. Ethylene production by the apples was also reduced when treated with chitosan and EO. No influence of the treatments was observed on fruit quality attributes. The postharvest application of chitosan coatings combined with S. lentiscifolia EO reduces disease caused by Penicillium sp. in ‘Fuji’ apples without affecting fruit quality.
Keywords: terpenes; natural fungicide; sustainable agriculture; Atlantic Forest terpenes; natural fungicide; sustainable agriculture; Atlantic Forest

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MDPI and ACS Style

Costa, A.R.d.; Bortoluzzi, R.L.d.C.; Steffens, C.A.; Santos, V.A.F.O.; Moreira, M.A.; Corrêa, B.J.S.; Casa, R.T.; Mantovani, A. Chitosan Coatings with Essential Oil of Schinus lentiscifolia Marchand for the Management of Blue Mold and Preservation of Postharvest Quality of ‘Fuji’ Apples. Foods 2026, 15, 2023. https://doi.org/10.3390/foods15112023

AMA Style

Costa ARd, Bortoluzzi RLdC, Steffens CA, Santos VAFO, Moreira MA, Corrêa BJS, Casa RT, Mantovani A. Chitosan Coatings with Essential Oil of Schinus lentiscifolia Marchand for the Management of Blue Mold and Preservation of Postharvest Quality of ‘Fuji’ Apples. Foods. 2026; 15(11):2023. https://doi.org/10.3390/foods15112023

Chicago/Turabian Style

Costa, André Rodrigues da, Roseli Lopes da Costa Bortoluzzi, Cristiano André Steffens, Viviane Aparecida Figueredo Oliveira Santos, Marcelo Alves Moreira, Bruno Jan Schramm Corrêa, Ricardo Trezzi Casa, and Adelar Mantovani. 2026. "Chitosan Coatings with Essential Oil of Schinus lentiscifolia Marchand for the Management of Blue Mold and Preservation of Postharvest Quality of ‘Fuji’ Apples" Foods 15, no. 11: 2023. https://doi.org/10.3390/foods15112023

APA Style

Costa, A. R. d., Bortoluzzi, R. L. d. C., Steffens, C. A., Santos, V. A. F. O., Moreira, M. A., Corrêa, B. J. S., Casa, R. T., & Mantovani, A. (2026). Chitosan Coatings with Essential Oil of Schinus lentiscifolia Marchand for the Management of Blue Mold and Preservation of Postharvest Quality of ‘Fuji’ Apples. Foods, 15(11), 2023. https://doi.org/10.3390/foods15112023

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