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

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.