Synergistic mixtures of chitosan and Mentha piperita L. essential oil to inhibit Colletotrichum species and anthracnose development in mango cultivar Tommy Atkins

de Oliveira, Kataryne Árabe Rimá; Berger, Lúcia Raquel Ramos; de Araújo, Samara Amorim; Câmara, Marcos Paz Saraiva; de Souza, Evandro Leite

doi:10.1016/j.fm.2017.04.012

Cited by 110Fungal Plant Pathogen ControlEssential Oils and Antimicrobial ActivityPostharvest Quality and Shelf Life Management

Synergistic mixtures of chitosan and Mentha piperita L. essential oil to inhibit Colletotrichum species and anthracnose development in mango cultivar Tommy Atkins

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de Oliveira, Kataryne Árabe Rimá, Berger, Lúcia Raquel Ramos, de Araújo, Samara Amorim, Câmara, Marcos Paz Saraiva, de Souza, Evandro Leite·2017·Food Microbiology

DOI 10.1016/j.fm.2017.04.012

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Abstract

This study assessed the efficacy of chitosan (CHI) and Mentha piperita L. essential oil (MPEO) alone or in combination to control the mycelial growth of five different Colletotrichum species, C. asianum, C. dianesei, C. fructicola, C. tropicale and C. karstii, identified as potential anthracnose-causing agents in mango (Mangifera indica L.). The efficacy of coatings of CHI and MPEO mixtures in controlling the development of anthracnose in mango cultivar Tommy Atkins was evaluated. CHI (2.5, 5, 7.5 and 10 mg/mL) and MPEO (0.3, 0.6, 1.25, 2.5 and 5 μL/mL) alone effectively inhibited mycelial growth of all tested Colletotrichum strains in synthetic media. Mixtures of CHI (5 or 7.5 mg/mL) and MPEO (0.3, 0.6 or 1.25 μL/mL) strongly inhibited mycelial growth and showed additive or synergistic inhibitory effects on the tested Colletotrichum strains based on the Abbott index. The application of coatings of CHI (5 or 7.5 mg/mL) and MPEO (0.6 or 1.25 μL/mL) mixtures that presented synergistic interactions decreased anthracnose lesion severity in mango artificially contaminated with either of the tested Colletotrichum strains over 15 days of storage at 25 °C. The anthracnose lesion severity in mango coated with the mixtures of CHI and MPEO was similar or lower than those observed in mango treated with the synthetic fungicides thiophanate-methyl (10 μg a.i./mL) and difenoconazole (0.5 μg a.i./mL). The application of coatings containing low doses of CHI and MPEO may be an effective alternative for controlling the postharvest development of anthracnose in mango cultivar Tommy Atkins.

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That binding damages membrane integrity, leading to leakage of cell contents and death.
“This interaction disrupts membrane integrity, causing the leakage of intracellular components and cell death (Bautista-Baños et al. 2003;Oliveira et al. 2017).”
From Antifungal Potential of Chitosan and Phenyllactic Acid against Colletotrichum gloeosporioides, the Anthracnose Pathogen in Avocados (2025) · cites this paper as Oliveira et al. 2017
Oliveira et al. (2017) found that 10 mg/mL CHI completely inhibited radial mycelial growth in other Colletotrichum species.
“Additionally, Oliveira et al. (2017) reported 100% inhibition of radial mycelia growth on other Colletotrichum species at 10 mg/mL of CHI.”
From Antifungal Potential of Chitosan and Phenyllactic Acid against Colletotrichum gloeosporioides, the Anthracnose Pathogen in Avocados (2025) · cites this paper as Oliveira et al. 2017
CHI's antifungal effect is mainly due to its cationic amino groups binding to anionic phospholipids in the fungal plasma membrane.
“CHI antifungal action is well-established and is mainly ascribed to its positively charged amino groups, which interact with the fungal plasma membrane's negatively charged phospholipids.”
From Antifungal Potential of Chitosan and Phenyllactic Acid against Colletotrichum gloeosporioides, the Anthracnose Pathogen in Avocados (2025) · cites this paper as Oliveira et al. 2017
Edible coatings containing mixtures of carvacrol and thymol are suitable for delaying ripening because these natural compounds are continuously released over time on the fruit surface, delaying firmness and peel color changes on papaya and mango.
“Edible coatings containing mixtures of carvacrol and thymol are suitable for delaying ripening because these natural compounds are continuously released over time on the fruit surface, delaying firmness and peel color changes on papaya and mango [51,52].”
From Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides (2021) · cites this paper as [51]

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Anthracnose Controlled by Essential Oils: Are Nanoemulsion-Based Films and Coatings a Viable and Efficient Technology for Tropical Fruit Preservation?
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In Vitro Antimicrobial Activity of Essential Oils from Sardinian Flora against Cutibacterium (Formerly Propionibacterium) acnes and Its Enhancement by Chitosan
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Antifungal Effect of Silicon against Anthracnose on Fruit in Papaya Maradol
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Self-citation
Aplicação de revestimento de quitosana incorporado de óleo essencial de Mentha piperita L. para o controle de antracnose e alterações pós-colheita em mangas cultivar Tommy Atkins
Oliveira, K. Á. R. D. (2018) · Americanae (AECID Library)
Antifungal Activity and Synthesis of Nano-Chitosan and Combined with Thyme Essential Oil to Management Anthracnose of Mango Fruits During Storage
(2025) · Middle East Journal of Agriculture Research · doi:10.36632/mejar/2025.14.3.28

Authors: de Oliveira, K. Á. R., Berger, L. R. R., de Araújo, S. A., Câmara, M. P. S., & de Souza, E. L.
Affiliations: Universidade Federal da Paraíba (BR)
Universidade Federal Rural de Pernambuco (BR)
ORCID: Berger, Lúcia Raquel Ramos
Câmara, Marcos Paz Saraiva
Venue: Food Microbiology
Publisher: Elsevier BV
Published: 2017-09
Volume: 66
Pages: 96-103
ISSN: 0740-0020 (ISSN-L)
DOI: 10.1016/j.fm.2017.04.012
OpenAlex: W2609113965
Cited by: 109
References: 53
Citations by year: 2026: 9 · 2025: 10 · 2024: 12 · 2023: 7 · 2022: 23 · 2021: 22 · 2020: 9 · 2019: 10 · 2018: 6 · 2017: 1
FWCI: 6.19
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 239 d)
Locations: Food Microbiology (publishedVersion)
PubMed (publishedVersion)
Funders: National Council for Scientific and Technological Development
CNPq
CAPES
Topics: Life Sciences › Agricultural and Biological Sciences › Ecology, Evolution, Behavior and Systematics › Fungal Plant Pathogen Control
Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Keywords: chitosan, Mentha piperita essential oil, Colletotrichum, anthracnose, mango, Tommy Atkins, mycelial growth inhibition, postharvest disease control, fruit coating, fungicide alternatives, thiophanate-methyl, difenoconazole, antifungal natural products
MeSH terms: Fruit, Fungicides, Industrial, Plant Diseases, Plant Oils, Colletotrichum, Mangifera, Mentha piperita, Chitosan, Anthracosis

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Synergistic mixtures of chitosan and Mentha piperita L. essential oil to inhibit Colletotrichum species and anthracnose development in mango cultivar Tommy Atkins

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