1-methylcyclopropene (1-MCP) suppressed postharvest blue mold of apple fruit by inhibiting the growth of Penicillium expansum

Li, Jiangkuo; Lei, Huanhuan; Song, Hongmiao; Lai, Tongfei; Xu, Xiangbin; Shi, Xiheng

doi:10.1016/j.postharvbio.2016.11.005

Cited by 45 publications

(22 citation statements)

References 40 publications

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“…Also, apple fruit quality was improved by 1-MCP because treated fruits contained more vitamin C, the loss of titrable acids was delayed, soluble solid content (SSC) decreased, and fruit rot consequently decreased 30% (Moor et al 2007). Li et al (2017) found that 1-MCP treatment enhances the oxidative damage of spores and mycelia of P. expansum and destroys the integrity of plasma membrane of spores, and thus inhibits blue mold on apple fruits.…”

Section: Discussionmentioning

confidence: 97%

Effects of 1-MCP and dynamic controlled atmosphere on apple fruit rot caused by Fusarium avenaceum

et al. 2018

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Fusarium species are increasingly detected as the causal agents of decay of stored apple fruits. Fusarium avenaceum is particularly significant due to its predominant occurrence among Fusarium species in stored apple fruits and its ability to produce mycotoxins. Treatments with 1-methylcyclopropene (1-MCP) and different storage conditions affect the aggressiveness of F. avenaceum and development of fungal-caused decay in stored apple fruits. In this study, apple fruits (cv. 'Granny Smith') were treated with 1-MCP, and artificially inoculated with F. avenaceum. The isolate used for inoculation, originating from apple fruit, was identified based on morphological characteristics and by polymerase chain reaction (PCR) using a species-specific primer pair (FA-ITSF and FA-ITSR) for F. avenaceum. After inoculation, treated and untreated fruits were stored at room temperature and cold-stored under dynamic controlled atmosphere (DCA). Diameters of necrotic lesions were measured after 7, 14 and 21 days of incubation on fruits stored at room temperature, while necrosis diameters on DCA-stored fruits were measured immediately at the end of storage period (143 days), and after 7, 14 and 21 days of additional incubation at room temperature. The results show that treatment with 1-MCP inhibits the development of F. avenaceum on apple fruits during storage under DCA. However, after storage, i.e. during incubation at room temperature, no significant difference between 1-MCP-treated and untreated fruits was observed. On fruits stored at room temperature only, no difference between 1-MCP-treated and untreated fruits was observed. However, 1-MCP-treated fruits stored at room temperature only developed significantly smaller necrosis lesions compared to 1-MCP-treated and DCA stored fruits. It infers that both 1-MCP treatment and DCA storage inhibit fungal decay caused by F. avenaceum on apple fruits. However, the effects do not persist after storage.

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Section: Discussionmentioning

confidence: 97%

Effects of 1-MCP and dynamic controlled atmosphere on apple fruit rot caused by Fusarium avenaceum

et al. 2018

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“…The effect of ClO 2 on lesion diameter in apples was determined using the method described by Li et al . with some modifications.…”

Section: Methodsmentioning

confidence: 99%

“…Mycelial disks (7 mm diameter) obtained from a day-old culture of P. expansum were placed in the center of each Petri dish (90 mm diameter), and the Petri dishes were placed in a plastic box (10 L) containing different concentrations of ClO 2 (0, 100, 200, 300, and 400 mg L −1 ), and incubated at 25 ∘ C. After treatment for 0, 2, 4, 6, and 8 days, the spore yields were determined using the method described by Hou et al 15 The effect of ClO 2 on lesion diameter in apples was determined using the method described by Li et al 16 with some modifications. Two wounds (3 mm deep and 3 mm wide) were introduced with a sharp instrument at symmetrical parts on the apple equator and each wound was inoculated with 20 L of a spore suspension (1 × 10 6 spore mL −1 ).…”

Section: Antimicrobial Effect Assaysmentioning

confidence: 99%

Effect of chlorine dioxide (ClO₂) on patulin produced by Penicillum expansum and involved mechanism

Zhang

Chen³

2018

J Sci Food Agric

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BACKGROUND Patulin, produced by Penicillium expansum in apple fruit, has side effects affecting human and animal health. The effect of chlorine dioxide (ClO2) on patulin production, and the mechanisms involved in this, were investigated. RESULTS Patulin production by P. expansum was reduced by ClO2 treatment, both in apples and in a potato dextrose broth (PDB) medium, which was attributed to the antifungal effect of ClO2, but not the direct reaction between ClO2 and patulin. Fumigation with ClO2 also significantly reduced disease development in apples infected with P. expansum, and inhibited mycelial growth and spore germination. After ClO2 treatment, P. expansum mycelial morphology was strongly affected, leading to the loss of plasma membrane integrity and causing cellular leakage. CONCLUSION These data provide useful information that enables the inhibitory mechanism of ClO2 on patulin production by P. expansum to be better understood. It can also assist the development of effective methods to control patulin production in apples and other postharvest fruits. © 2018 Society of Chemical Industry

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“…The decay of sweet cherry fruit caused by fungal pathogens results in immeasurable economic losses all over the world . So a novel and safe agent for controlling post‐harvest diseases of cherry fruit during storage is urgently required …”

Section: Introductionmentioning

confidence: 99%

“…2,3 So a novel and safe agent for controlling post-harvest diseases of cherry fruit during storage is urgently required. 4 Ethyl pyruvate (EP) is a stable lipophilic ester pyruvate derivative. At present, EP is considered as a relatively safe additive in food by US Food and Drug Administration in some conditions.…”

Section: Introductionmentioning

confidence: 99%

Ethyl pyruvate (EP) suppressed post‐harvest blue mold of sweet cherry fruit by inhibiting the growth of Penicillium oxalicum

Wang

Meng

et al. 2019

J Sci Food Agric

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BACKGROUND The shelf‐life of fresh sweet cherry is relatively short due to fungal decay during post‐harvest storage. To investigate the effect and the mechanism of action of ethyl pyruvate (EP) against blue mold of sweet cherry fruit caused by Penicillium oxalicum, the spores were treated with 25 mg L−1 EP. The spore germination rate of P. oxalicum, the integrities of the cell wall and plasma membrane, reactive oxygen species (ROS) and malondialdehyde (MDA) were evaluated. RESULTS EP treatment significantly suppressed post‐harvest blue mold of sweet cherry fruit. We found that the treatment of 25 mg L−1 EP significantly suppressed blue mold of post‐harvest sweet cherry fruit by directly inhibiting germination and the mycelial growth of P. oxalicum. After co‐inoculation with EP for 30 min, the spore germination rate of P. oxalicum was reduced by 83.5%. In addition, the pH of the EP solution was found to affect its antimicrobial activity. After treatment with EP, the cell surface structures of the spores of P. oxalicum were much more incomplete, and higher ROS and MDA values were recorded in the spores. CONCLUSIONS The results suggested that EP treatment destroyed the integrities of the cell surface structures and caused oxidative damage of the spores of P. oxalicum. © 2019 Society of Chemical Industry

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1-methylcyclopropene (1-MCP) suppressed postharvest blue mold of apple fruit by inhibiting the growth of Penicillium expansum

Cited by 45 publications

References 40 publications

Effects of 1-MCP and dynamic controlled atmosphere on apple fruit rot caused by Fusarium avenaceum

Effects of 1-MCP and dynamic controlled atmosphere on apple fruit rot caused by Fusarium avenaceum

Effect of chlorine dioxide (ClO₂) on patulin produced by Penicillum expansum and involved mechanism

Ethyl pyruvate (EP) suppressed post‐harvest blue mold of sweet cherry fruit by inhibiting the growth of Penicillium oxalicum

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1-methylcyclopropene (1-MCP) suppressed postharvest blue mold of apple fruit by inhibiting the growth of Penicillium expansum

Cited by 45 publications

References 40 publications

Effects of 1-MCP and dynamic controlled atmosphere on apple fruit rot caused by Fusarium avenaceum

Effects of 1-MCP and dynamic controlled atmosphere on apple fruit rot caused by Fusarium avenaceum

Effect of chlorine dioxide (ClO2) on patulin produced by Penicillum expansum and involved mechanism

Ethyl pyruvate (EP) suppressed post‐harvest blue mold of sweet cherry fruit by inhibiting the growth of Penicillium oxalicum

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Effect of chlorine dioxide (ClO₂) on patulin produced by Penicillum expansum and involved mechanism