Essential Oil Microencapsulation Technology to Provide Peanut Seeds Protection Against Fungal Pathogens

NATALIA SOLEDAD GIRARDI; MARIA ALEJANDRA PASONE; GARCÍA DAIANA; ANDREA NESCI; MIRIAM ETCHEVERRY

Agricultura Research Updates

Nova Science Publisher

Lugar: Nueva York; Año: 2017; p. 213 - 242

The Argentinean peanut (Arachis hypogaea) is known worldwide for its quality. As consequence of the particular growth of peanut seeds (hypogeo) and their consecutive monoculture, the prevalence of fungal pathogen infections continues to increase. Therefore, postharvest peanut seeds contain mycelia and spores of pathogenic fungi, which can result in a significant decrease in grain quality during storage. Fungicides are applied at pre-seedling time, while during peanut storage period of about 4-5 months (from harvest to planting), seeds do not receive any treatment. In an attempt to find eco-friendly alternatives, a screening of 96 plant extracts was carried out being the fumigant phase application of nontoxic boldo (Peumus boldus) and poleo (Lippia turbinata) the promising essential oils (EOs) to control spoilage fungi of peanuts. The aim of this chapter is to summarize the results of the microencapsulation technology of the selected oils carried out in our laboratory from the recent years on in vitro and in situ studies regarding the effects of plant-derived formulations for controlling mycoflora present in stored peanut intended for seed. Characterization of microencapsulated EOs and the influence of abiotic external factors such as reticulation time, gelatin bloom and crosslinking agent on the oil microencapsulation efficiency and time, temperature and water activity (aw) on EOs release properties are discussed in this chapter. Comparisons of antifungal effects at in vitro and in situ assays of boldo and poleo oils are analyzed.