Adapted thermal imaging for the development of postharvest precision steam-disinfection technology for carrots

Gan–Mor, S.; Regev, R.; Levi, A.; Eshel, Dani

doi:10.1016/j.postharvbio.2010.10.003

Cited by 18 publications

(12 citation statements)

References 35 publications

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“…Its consumption in food represents a real risk to human's health (Price 2008). That is why the use of chemicals for pest and diseases control in cocoa bean production is becoming increasingly restricted by the European Union where 95% of cocoa bean produced in Cameroon are consumed and by consumers who prefer technologies which are safe to humans and the environment (Ganmor et al 2011). In this context, several studies are being conducted to explore the potential of essential oils as Sporulation expressed as log 10 [(PS)/cm 2 ] 10 days after inoculation with P. megakarya.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity of Syzygium aromaticum and Zanthoxylum xanthoxyloides Essential Oils Against Phytophthora megakarya

Nana

Eke

Fokom

et al. 2015

Journal of Phytopathology

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The aim of this study was to assess the chemical composition and the antimicrobial activity of essential oils of dried fruits and buds of Zanthoxylum xanthoxyloides (Z. xanthoxyloides) and Syzygium aromaticum (S. aromaticum or clove), respectively, against Phytophthora megakarya (P. megakarya). Essential oils were extracted by hydrodistillation, and their composition was determined by gas chromatography and by gas chromatography coupled with Mass Spectrometry. The minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) of the essential oils against P. megakarya were assessed by the Agar dilution method. The in vivo efficacy study consisted of spraying the essential oil emulsions on cocoa pod husk pieces (CPHP), followed by the inoculation with P. megakarya zoospores. The hydrodistillation yielded 10.54 and 1.89% of essential oils for S. aromaticum and Z. xanthoxyloides, respectively. Both oils were mainly made up of oxygenated monoterpenes (89.58 and 88.2%, respectively). Eugenol (83.02%) and eugenyl acetate (9.15%) were the main components of clove oil while α‐citronelol (25.83%) and trans‐geraniol (16.49%) were mostly found in the Z. xanthoxyloides oil. Clove oil exhibited stronger antimicrobial activity with a MIC of 250 μl/l than Z. xanthoxyloides with MIC of 350 μl/l. The symptoms were totally suppressed on pod husk treated with clove oil at 2000 μl/l. The decrease in the growth rate of the necrosis (GRN) and the sporulation of P. megakarya (PS) on cocoa husk after the successful infection was significant after the treatment with essential oils. These results are promising and indicate that the studied essential oils might be further investigated as natural alternatives to synthetic fungicides for the control of cocoa black pod diseases.

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Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity of Syzygium aromaticum and Zanthoxylum xanthoxyloides Essential Oils Against Phytophthora megakarya

Nana

Eke

Fokom

et al. 2015

Journal of Phytopathology

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“…Generally, these approaches can be divided into physical, chemical, biological and combined, based on the tool being used. The physical methods include treatments like low‐dose irradiation or microwaving (Kamat et al ., ; Martínez‐Hernández et al ., ), steam application (Gan‐Mor et al ., ) and modified atmosphere (Larsen and Wold, ). The chemical treatments include usually washing with chlorinated water, and final treatment with fungicide (iprodione, etc.)…”

Section: Introductionmentioning

confidence: 99%

Emergence of Leuconostoc mesenteroides as a causative agent of oozing in carrots stored under non‐ventilated conditions

Lampert

Dror

Sela

et al. 2017

Microbial Biotechnology

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SummaryLong‐term storage and transport of post‐harvest carrots (Daucus carota L.) require a low‐temperature, high‐relative‐humidity environment, usually with low ventilation. Following long‐term storage, a slimy exudate (oozing) often appears on the carrots, leading to severe spoilage. We characterized the environmental conditions leading to these symptoms and identified the causative agent. Simulation of non‐ventilated storage conditions revealed accumulation of CO 2 (to 80%) and ethanol (to 1000 ppm); then, a transparent exudate appeared on the carrot surface which, upon ventilation, developed into tissue browning and soft rot. Peels from oozing carrots contained over 10‐fold the total bacterial counts of healthy carrots. The total peel microbiome was determined by 16S rDNA sequencing. During oozing stage, the surface of carrots incubated in a CO 2‐rich (98%) environment harboured a bacterial population dominated by Lactobacillales and Enterobacteriales, differing markedly from those incubated in air. Three prevalent bacterial isolates from the oozing carrots were identified as Pantoea agglomerans, Rahnella aquatilis and Leuconostoc mesenteroides. Inoculation of carrot discs with L. mesenteroides, but not the others, induced oozing under high CO 2, suggesting that this bacterium is responsible for oozing of stored carrots. These findings should enable development of approaches to preventing carrot spoilage during long‐term storage.

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“…Baranowski and Mazurek (2009) detected physiological disorders and mechanical defects in apples using infrared (IR) thermography. Gan-Mor et al (2011) used thermal analysis to develop postharvest precision steam-disinfection technologies for carrots. In addition, Vadivambal et al (2007) employed thermal imaging to observe hot and cold spots in rye and oats during microwave heating.…”

Section: Introductionmentioning

confidence: 99%

Using infrared thermography to evaluate the injuries of cold-stored guava

et al. 2015

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This study aimed to identify using the infrared (IR) thermography data the injuries of guavas during cooling and storage at different temperatures. Three experiments were performed at three different temperatures with one storage time. The first experiment was done with static air in a refrigerator at 5°C, the second experiment was conducted in a tunnel with forced air at 10°C, and the third experiment was conducted in an air conditioned environment at 20°C. Mechanical injuries caused by the impact of a pendulum were induced on guava surfaces. The surface temperatures were obtained for bruised and sound tissues during cooling and storage using an Infrared (IR) camera. With thermography, it was possible to distinguish the injured tissues of the fruits that were unaffected at temperatures of 5, 10 and 20°C in first hours of cooling. The results suggest that the storage of guava fruits at 5°C in static air resulted in cold-induced injury, while storage at 20°C resulted in an altered activity pattern. The stored guava fruits were analyzed for mass loss, firmness, color, total sugars, total pectin and solubility. The parameters values were lower during the forced-air cooling and storage at 5 and 10°C. When stored at 20°C, there was fruit maturation that caused tissue softening, which makes the fruits more susceptible to deterioration and thermographic readings showed opposite trends.

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Adapted thermal imaging for the development of postharvest precision steam-disinfection technology for carrots

Cited by 18 publications

References 35 publications

Antimicrobial Activity of Syzygium aromaticum and Zanthoxylum xanthoxyloides Essential Oils Against Phytophthora megakarya

Antimicrobial Activity of Syzygium aromaticum and Zanthoxylum xanthoxyloides Essential Oils Against Phytophthora megakarya

Emergence of Leuconostoc mesenteroides as a causative agent of oozing in carrots stored under non‐ventilated conditions

Using infrared thermography to evaluate the injuries of cold-stored guava

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