Application of salts to maintain the storability, quality, and safety of horticultural products

Fungal disease control on harvested fruits and vegetables plays an important role in the reduction of agrifood losses and wastes. Regulations governing the use of crop protection products are becoming increasingly stringent, particularly in relation to postharvest phase, as such it is becoming urgent to find equally effective alternatives in extending the shelf life of fruits and vegetables. Those active principles might be effective even if included in packaging materials during primary and secondary shelf-life at consumers’ site. The aim of this research was to select active principles against the main postharvest fungal pathogens of two relevant horticultural crops as cherry tomato and strawberries, high value products for which a reduced postharvest handling is recommended. Seven salts were initially tested in vitro to determine the correct concentration, then the same salts were tested in vivo on fruit by wound inoculation and spray. Their mode of action in controlling pathogen growth and relevant metabolites production was assessed. The bicarbonates resulted to be overall the most effective, being food additives compatible also as active ingredients of edible coatings. Whereas zinc salts might be effective antimicrobial treatments to be used also for active packaging materials.