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

The dataset comprises experimental data on 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 sour rot caused by Geotrichum citri-aurantii in orange fruits.

The experiments included in vitro and in vivo evaluations of the antifungal activity of the emulsion, 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 antifungal activity of the chitosan emulsion under volatile-mediated and direct-contact conditions; Experiment 2: in vivo evaluation of sour rot control in inoculated orange fruits treated with the emulsion; Experiment 3: assessment of physicochemical quality attributes of orange fruits treated with the emulsion during storage; Experiment 4: evaluation of enzymatic responses associated with induced resistance in orange fruits treated with the emulsion.