Dataset on antifungal activity, postharvest quality, and enzymatic responses of papaya fruits treated with a chitosan emulsion containing oregano oil constituents

Version 1.1
Silva, Adriane Maria da; Terao, Daniel; Silva, Itala Suzana Oliveira; Bizeto, Marcos Augusto; Camilo, Fernanda Ferraz; Queiroz, Sonia Claudia do Nascimento de; Maia, Aline de Holanda Nunes; Vilela, Elke Simoni Dias; Chaim, Aldemir; Fracarolli, Juliana Aparecida, 2026, "Dataset on antifungal activity, postharvest quality, and enzymatic responses of papaya fruits treated with a chitosan emulsion containing oregano oil constituents", https://doi.org/10.25824/redu/NPBRQH, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:jefw+3w8wR0FGh8SX7IbQA== [fileUNF]
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Description
This dataset contains experimental data generated in Chapter 3 of a doctoral research project developed at the Universidade Estadual de Campinas (UNICAMP) in partnership with Embrapa Meio Ambiente and the Federal University of São Paulo (UNIFESP). The dataset comprises experimental data related to the development and evaluation of a chitosan-based emulsion containing a synthetic mixture of the major constituents of oregano essential oil (carvacrol, p-cymene, and thymol) for the control of postharvest anthracnose caused by Colletotrichum gloeosporioides in papaya fruits. The experiments included in vitro and in vivo evaluations of antifungal activity, as well as assessments of postharvest physicochemical quality and defense-related enzymatic responses in treated fruits during storage. The dataset is organized into four independent experiments: Experiment 1: in vitro evaluation of the antifungal activity of the chitosan emulsion through volatile-mediated inhibition and direct-contact assays against Colletotrichum gloeosporioides; Experiment 2: in vivo evaluation of anthracnose control in inoculated papaya fruits treated with the chitosan emulsion; Experiment 3: assessment of physicochemical quality attributes of papaya fruits treated with the emulsion during storage, including color, firmness, soluble solids, titratable acidity, pH, and weight loss; Experiment 4: evaluation of enzymatic responses associated with induced resistance in papaya fruits treated with the chitosan emulsion during postharvest storage. Data are provided in spreadsheet format (.xlsx) and include measurements related to fungal growth inhibition, colony-forming units, lesion development, physicochemical quality parameters, and activities of defense-related enzymes during storage. The dataset contains information on treatment concentrations, storage periods, experimental replicates, disease severity, fruit quality attributes, and enzymatic activities of phenylalanine ammonia-lyase, peroxidase, polyphenoloxidase, and catalase. These data may support studies involving natural antifungal compounds, edible coatings, induced resistance mechanisms, postharvest disease management, and alternative technologies aimed at preserving fruit quality and reducing the use of synthetic fungicides in papaya production systems. (2026-06-08)
Subject Agricultural Sciences
Keyword Carvacrol, Thymol, P-cymene, Postharvest disease, Enzymatic activity, Chitosan emulsion, Papaya, Colletotrichum gloeosporioides, Anthracnose, Phenylalanine ammonia-lyase, Peroxidase, Polyphenoloxidase, Catalase, Antifungal activity, Quality
Related Publication SILVA, Adriane Maria da. Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’. 2026. Tese (Doutorado) - Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas, Campinas, SP, 2026. (Chapter 3).
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experiment_enzymes_papaya.tab
Tabular Data - 6.7 KB
Published Jun 26, 2026
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18 Variables, 34 Observations UNF:6:fbpY2hf7g/TBp51TvUOnBg==
The file experiment_enzymes_papaya.xlsx contains data from the experiment “Evaluation of enzymatic responses”, conducted to investigate the defense responses of papaya fruits treated with a chitosan emulsion containing a synthetic mixture of oregano essential oil compounds (carvacrol, p-cymene, thymol) during postharvest storage. Two treatments were evaluated: untreated fruit (check) and fruit treated with the emulsion at 5.0 µL mL⁻¹, previously selected based on its effectiveness in controlling anthracnose in vivo. Fruits were stored at 20 ± 2 °C and 80 ± 2% relative humidity in the dark to simulate commercial storage conditions. The experiment followed a completely randomized design, with four replicates (fruit) per treatment at each sampling time. Peel samples were collected before treatment application (time_0), 2 h after treatment (time_2h), and daily up to the sixth day of storage (time_1day to time_6days). Fruits were not artificially inoculated with the pathogen. For enzyme extraction, peel fragments (1 g) were ground in liquid nitrogen and homogenized with 6 mL of 50 mM sodium phosphate buffer (pH 6.5) containing 1% polyvinylpyrrolidone (PVP-10) and 1 mM phenylmethylsulfonyl fluoride (PMSF). The homogenate was centrifuged at 20000 × g for 25 min at 4 °C, and the supernatant was stored at –18 °C until analysis. Protein concentration was determined using the Bradford method with bovine serum albumin (BSA) as standard and expressed as mg protein g⁻¹ fresh tissue. Enzymatic activities were subsequently normalized based on protein concentration. The following defense-related enzymes were evaluated: • feni: phenylalanine ammonia-lyase, expressed as µg trans-cinnamic acid min⁻¹ mg⁻¹ protein; • pero: peroxidase, expressed as U mg⁻¹ protein; • poli: polyphenoloxidase, expressed as U mg⁻¹ protein; • cata: catalase, expressed as µmol H₂O₂ min⁻¹ mg⁻¹ protein. All analyses were performed in 96-well microplates, and absorbance readings were obtained using an Infinite 200 PRO UV-Vis spectrophotometer (Tecan). The dataset is organized in a spreadsheet (.xlsx) format and includes the evaluated enzyme (enzymes), treatment identification (treatment), and enzymatic activity measurements obtained at each sampling time (time_0, time_2h, time_1day, time_2days, time_3days, time_4days, time_5days, and time_6days). Each row corresponds to one experimental replicate. For more details on the methodology, read Chapter 3 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
experiment_invitro_emulsion.zip
ZIP Archive - 22.8 KB
Published Jun 26, 2026
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MD5: e8c18f45bfc5ee8504662b7ca5ceb9ff
The file experiment_invitro_emulsion.zip contains data obtained from in vitro experiments conducted to investigate the antifungal activity of a chitosan-based emulsion formulated with a synthetic blend of oregano essential oil constituents (carvacrol, p-cymene, and thymol) against Colletotrichum gloeosporioides. The experiments were designed to differentiate inhibitory effects associated with volatile compounds from those resulting from direct contact between the emulsion and the fungal pathogen. Three independent assays were conducted: (I) Volatile-mediated inhibition To evaluate the antifungal effect of volatile compounds released from the emulsion, 387 µL of the formulation containing the synthetic mixture at concentrations of 5, 10, and 15 µL mL⁻¹ was distributed over the inner surface of 90-mm Petri dish lids. The formulations were spread uniformly using a sterile Drigalski spatula and dried for 5 min under laminar airflow. A sterile filter paper disc (6 mm) containing 10 µL of a C. gloeosporioides spore suspension (10⁵ spores mL⁻¹) was placed at the center of Petri dishes containing potato dextrose agar (PDA). The plates were sealed and incubated at 22 ± 1 °C and 70 ± 2% relative humidity in the dark for 5 days. Mycelial growth was recorded daily using a digital caliper. The application volume corresponded to an estimated coating rate of 6.09 µL cm⁻², established from preliminary tests simulating uniform fruit surface coverage. (II) Direct inhibition by application of the emulsion over the spore suspension The direct inhibitory effect of the emulsion on fungal spores was assessed by spreading 100 µL of a C. gloeosporioides spore suspension (10³ spores mL⁻¹) over the PDA surface. After drying for 5 min under laminar airflow, 387 µL of the emulsion containing the synthetic mixture at concentrations of 2.0, 3.0, and 4.0 µL mL⁻¹ was applied over the inoculated medium. Plates were incubated at 22 ± 1 °C and 70 ± 2% relative humidity in the dark for three days. After incubation, colony-forming units (CFU) were quantified. The inoculum concentration was adjusted to obtain approximately 100 colonies per plate, facilitating CFU counting. (III) Direct inhibition by application of the spore-containing disc over the emulsion For this assay, 387 µL of the chitosan emulsion containing the synthetic mixture at concentrations of 2.0, 3.0, and 4.0 µL mL⁻¹ was spread over the PDA medium and dried for 5 min under laminar airflow. A sterile filter paper disc (6 mm) impregnated with 10 µL of a C. gloeosporioides spore suspension (10⁵ spores mL⁻¹) was subsequently positioned at the center of each plate. Plates were incubated under the same environmental conditions for 5 days, and fungal growth was measured as colony diameter with a digital caliper. All assays were conducted a completely randomized design with four replicates (plates) per treatment. Untreated control plates (0 µL mL⁻¹) received only the fungal inoculum and were maintained under identical incubation conditions. The percentage of fungal growth inhibition was calculated relative to the control treatment using final colony diameter or CFU values. The folder includes: • invitro_1_papaya.xlsx: volatile-mediated inhibition assay; • invitro_2_papaya.xlsx: direct inhibition by emulsion deposition over the spore suspension; • invitro_3_papaya.xlsx: direct inhibition by deposition of the spore-containing disc over the emulsion. The datasets are provided in spreadsheet format (.xlsx) and contain information on treatment concentration (concentration, µL mL⁻¹), replicate identification (replicate), and fungal growth measurements expressed either as colony diameter (diam, mm) or colony-forming units (CFU), depending the assay performed. Each row corresponds to one experimental replicate. For more details on the methodology, read Chapter 3 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
experiment_invivo_papaya.tab
Tabular Data - 1.8 KB
Published Jun 26, 2026
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6 Variables, 61 Observations UNF:6:8tbQxoZjDoFXxtjGzfMgtw==
The file experiment_invivo_papaya.xlsx contains data from the experiment entitled “In vivo evaluation of antifungal activity”, performed to determine the effectiveness of a chitosan-based emulsion containing a synthetic mixture of oregano essential oil constituents (carvacrol, p-cymene, and thymol) in controlling anthracnose caused by Colletotrichum gloeosporioides in papaya fruit. Papaya fruits were wounded in the equatorial region using a sterile stainless-steel needle (1 mm × 3 mm) and inoculated with 10 µL of a C. gloeosporioides spore suspension adjusted to 10⁶ spores mL⁻¹. After inoculation, fruits were maintained in a humid chamber (95 ± 2% relative humidity) at 22 ± 2 °C in the dark for 12 h to favor pathogen infection. Following incubation, fruits were treated with the chitosan emulsion containing the synthetic mixture at concentrations of 2.5, 5.0, 7.5, and 10.0 µL mL⁻¹. Applications were performed by spraying 2 mL of the formulation per fruit using a pneumatic spray nozzle that produced droplets of approximately 10–30 µm. Inoculated fruits that did not receive emulsion treatment were used as the untreated control (0 µL mL⁻¹). The experiment was conducted in a completely randomized design with 12 replicates per treatment (fruit). Treated fruits were stored at 22 ± 2 °C and 90 ± 2% relative humidity under dark conditions. Disease progression was evaluated daily for four days after inoculation by measuring lesion diameter with a digital caliper. The dataset is organized in spreadsheet format (.xlsx) and includes treatment concentration (concentration, µL mL⁻¹), replicate identification (replicate), and daily lesion diameter measurements obtained during storage (diam_1 to diam_4, mm). Each row represents one inoculated fruit replicate. Values equal to zero indicate the absence of visible lesion development at the corresponding evaluation time. For more details on the methodology, read Chapter 3 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
experiment_quality_papaya.tab
Tabular Data - 5.4 KB
Published Jun 26, 2026
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14 Variables, 35 Observations UNF:6:BaOs0+dXGJzF0Jn1zqUB3g==
The file experiment_quality_papaya.xlsx contains data from the experiment “Postharvest quality evaluation”, conducted to assess the effects of a chitosan emulsion containing a synthetic mixture of oregano essential oil compounds (carvacrol, p-cymene, thymol) on the physicochemical quality of papaya fruits during storage. Papaya fruits were treated with the emulsion at a concentration of 5.0 µL mL⁻¹, selected based on the results of the in vivo antifungal assay, in which this concentration provided the most effective control of anthracnose caused by Colletotrichum gloeosporioides. Untreated fruits were used as the control treatment (check). After treatment application, fruits were stored at 20 ± 2 °C and 80 ± 2% relative humidity in the dark to simulate commercial marketing conditions. Evaluations were performed after 1, 3, and 6 days of storage. The experiment followed a completely randomized design with five replicates (fruit) per treatment at each evaluation time. The dataset is organized in spreadsheet format (.xlsx). It includes treatment identification (treatment), experimental replicate (replicate), storage period (days), peel color parameters measured in the CIE Lab* system (L, a, b), chroma (c), hue angle (h), pH (ph), soluble solids content (SS, °Brix), titratable acidity (AT, % citric acid), fruit firmness (firmness, Newton), soluble solids/titratable acidity ratio (SSAT), and weight loss during storage (weight loss, %). Each row corresponds to one experimental fruit replicate evaluated at a specific storage period. The “arrival” treatment corresponds to fruit evaluated immediately after harvest, before storage and application of treatment, and was included as an initial quality reference. Weight loss was calculated as the percentage reduction relative to the initial fruit mass. Peel color was determined using a colorimeter, while chroma and hue angle were calculated from the a* and b* coordinates. Firmness was measured using a texture analyzer with 6-mm cylindrical probe. Soluble solids, titratable acidity, SS/TA ratio, and pH were determined from juice extracted from the fruits. For more details on the methodology, read Chapter 3 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
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