This study evaluated the effectiveness of a novel pectin-based edible coating (PBEC), alone or added with the antagonistic yeast Wickerhamomyces anomalus BS91 (PBECY), in reducing postharvest rots of Tarocco orange fruit. Their antifungal efficacy was assessed in vitro and in vivo, as well as their ability to preserve fruit quality under refrigerated conditions on three different cultivars, comparing a commercial wax amended with a fungicide. For all the treatments, the decay incidence, physiological disorders, weight loss and physical-chemical parameters were evaluated. The in vivo test results indicated that PBECY enhanced the antifungal effect compared to PBEC, given the significant reduction (p ≤ 0.01) of Penicillium digitatum (PD) decay incidence (up to 90%). After 30 d of cold storage, both PBEC and PBECY reduced fruit decay (p ≤ 0.05) in all cultivars, with values between 0 and 1.2%, relatively to the untreated control (up to 10%). Pectin-coated fruit showed a cultivar-dependent weight loss, with values comparable or higher to the other treatments, respectively for T. Lempso and T. Messina, whereas weight loss in T. Sciara was higher only when coated with PBEC. Fruit physical and chemical parameters were preserved until 30 d of storage, thus demonstrating the potential of this edible coating for future industrial application.

本研究评估了一种新型果胶基可食用涂层 (PBEC)，单独或与拮抗酵母Wickerhamomyces anomalus BS91 (PBECY) 一起使用，在减少塔罗科橙果实的采后腐烂方面的有效性。在体外和体内评估了它们的抗真菌功效，以及它们在冷藏条件下对三种不同品种的果实质量保持能力，比较了用杀真菌剂修正的商业蜡。对于所有治疗，评估腐烂发生率、生理障碍、体重减轻和理化参数。在体内试验结果表明，PBECY增强了抗真菌效果相比PBEC，鉴于显著减少（p ≤ 0.01) 指状青霉(PD) 衰变发生率（高达 90%）。冷藏 30 天后，PBEC 和 PBECY 都减少 了所有品种的果实腐烂（p ≤ 0.05），值在 0 到 1.2% 之间，相对于未处理的对照（高达 10%）。果胶包被的果实表现出依赖于栽培品种的重量减轻，分别对于 T. Lempso 和 T. Messina 的值与其他处理相当或更高，而 T. Sciara 的重量减轻仅在用 PBEC 包被时更高。水果的物理和化学参数保存到储存 30 天，从而证明了这种可食用涂层在未来工业应用中的潜力。