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Chilean scientists discover how to protect avocados from disease using essential oils
Researchers are testing natural alternatives to chemical fungicides to combat fungal diseases in fruit
Researchers at the Institute of Agricultural Research (INIA) in Chile are studying the possibility of using essential oils to protect Hass avocados from rot. The search for new solutions was prompted by restrictions on the use of traditional chemical fungicides, according to Crónica Digital, a partner of TV BRICS.
The growth in exports of Chilean avocados to distant markets has exacerbated the problem of post-harvest fruit diseases. During the study, scientists tested fennel and mustard essential oils. The results showed that these substances suppress the activity of dangerous pathogens – Colletotrichum fungi and fungi of the Botryosphaeriaceae family that affect avocados.
According to researchers Pablo Ulloa, Martina Ladino, Bruno Defilippi and Soledad Sanchez, the new data opens up the possibility of supplementing or replacing traditional post-harvest processing technologies. The use of natural agents will extend the shelf life of fruit and preserve its quality when shipped to international markets.
In the BRICS countries and the group's partner states, new solutions are being actively developed to increase the shelf life of products.
For example, chemists from the Plekhanov Russian University of Economics, together with microbiologists from three institutes of the Russian Academy of Sciences (RAS), have developed an innovative antimicrobial biodegradable material. It is based on polylactic acid, polysaccharides, and silver nanoparticles. The uniqueness of the development lies in the fact that scientists have managed to achieve high antibacterial activity of the material while preserving its ability to decompose quickly in the soil and under the influence of fungi. The new biocomposite not only extends the shelf life of products but also helps to reduce environmental pollution by replacing traditional synthetic polymers. The material is expected to be used in the manufacture of film and thick-walled products for packaging food, hygiene, and medical goods. This was reported on the website of the Russian Ministry of Science and Higher Education.
A research team from the United Arab Emirates (UAE) University has patented a food film made from biodegradable natural materials. As explained by Abdel-Hamid Ismail Mourad, the thin, transparent film serves as a protective barrier against external influences, preserving the naturalness of the product, and is made from natural organic materials that are edible, as reported by Emirates News Agency (WAM), a partner of TV BRICS.
Kazakh scientists have developed a technology that allows chilled poultry meat to be stored almost three times longer. Specialists from the Kazakh Scientific Research Institute of Processing and Food Industry have developed an antimicrobial food coating based on whey and bacteriocin (antibacterial substances produced by bacteria). The biopreservative inhibits the growth of pathogens, including Pseudomonas (rod-shaped bacteria), Salmonella (non-spore-forming bacteria) and Listeria (rod-shaped bacteria), and does not contain any toxic chemical additives. At a temperature of 0±1°C, treated meat retains its quality for up to 20 days, according to Kazinform, a partner of TV BRICS.
01.08.2614:00 
31.07.2616:00 
25 minutes 32 sec.