Alternativas de controle de doenças de pós-colheita em citros

Moura, Vanessa Santos; Moretto, Rafael Kupper; Machado, Bianca Ikari; Kupper, Kátia Cristina

doi:10.4322/crt.17819

Cited by 5 publications

(1 citation statement)

References 58 publications

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“…Canaver and Di Piero (2011) also reported reduced blue mold severity and incidence in apples treated by immersion in chitosan suspensions. Chitosan can reduce the incidence of postharvest diseases by directly interfering with mycelium growth and activating various defense responses in the plant tissue (Agrawal et al, 2002; Guerra‐Sanchez et al, 2009; Moura et al, 2019). Plants infected by pathogens might synthesize low molecular weight peptides and proteins (called pathogen‐related proteins) with antimicrobial action.…”

Section: Resultsmentioning

confidence: 99%

Blue mold control and volatile compounds in “Fuji” apples treated with chitosan emulsion combined with essential oils

Heinzen

Steffens

Laus

et al. 2022

Food Processing Preservation

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The aim of this work was to evaluate the effects of chitosan emulsion (CE) in combination with essential oils (Eos) on blue mold control, as well as on aroma and quality attributes of “Fuji” apples after storage. Treatments evaluated were control, CE (1%) and CE (1%) combined with citronella, clove and copaiba EOs (all EOs at 500 μl L−1). Fruits treated with EC and EC + OEs showed lower total phenolic compounds in the peel in all treatments. Fruits treated with EC combined with citronella OEs (242.4 OD mg–1 of protein min–1) and clove (205.8 OD mg–1 of protein min–1) showed lower peroxidase activity in fruit peel tissue. Therefore, CE and CE combined with citronella, clove and copaiba essential oils reduced the development of blue mold in “Fuji” apples. In addition, the treatments with lower severity of blue mold showed lower peroxidase activity in the peel and pulp tissues of the fruit, indicating induction of resistance by essential oils. Novelty impact statement Chitosan biofilm reduces rot by P. expansum in “Fuji” apples, and when in addition to chitosan, essential oils of citronella, clove and copaiba are used, there was an increase in the reduction of disease severity. The aroma of the fruit did not present a characteristic aroma of the essential oils used with the method of application used. There were no changes in fruit quality attributes with the use of chitosan and chitosan biofilm with the addition of essential oils.

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Section: Resultsmentioning

confidence: 99%

Blue mold control and volatile compounds in “Fuji” apples treated with chitosan emulsion combined with essential oils

Heinzen

Steffens

Laus

et al. 2022

Food Processing Preservation

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Phenolic compounds and antifungal activity of ethyl acetate extract and methanolic extract from Capsicum chinense Jacq. ripe fruit

et al. 2024

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Food loss due to contamination caused by fungi has much impact on agriculture and leads to significant economic losses. Synthetic and natural fungicides have been used for avoiding losses of several food products due to fungal contamination. As a result, species of the genus Capsicum have been used for preserving food because of their chemical compounds with antifungal activity. Therefore, this study aimed at identifying some phenolic compounds found in both ethyl acetate extract (EAE) and methanolic extract (ME) from habanero pepper (C. chinense) ripe fruit by liquid chromatography tandem mass spectrometry with electrospray ionization (LC-ESI-MS/MS) and at evaluating their antifungal activities against fungi Sclerotinia sclerotiorum, Rhizopus stolonifer and Colletotrichum gloeosporioides. Extracts resulted from a sequential process of maceration. Antifungal activity was evaluated by the disk diffusion method (DDM) at the following doses of both diluted extracts: 25 µL, 50 µL, 100 µL and 200 µL. The chemical analysis showed that there were protocatechuic acid, gentisic acid, vanillic acid, kaempferol-3-O-robinobiosideo and naringenin in both extracts. EAE showed high inhibition of mycelial growth at both doses 100µL and 200µL against the three fungi while methanolic exhibited weak activity even at the highest dose under investigation. However, further in-depth studies are needed to reinforce their uses and practical applications to the agricultural field.

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Eficiência E Comparação De Tratamentos Contra O Bolor Verde Em Laranjas

Santos

Moioli

Manhani

et al. 2022

INFA

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O Brasil tornou-se líder na produção de laranjas por volta de 1980 e 1990, sendo destaque na área de citros aumentando sua exportação com o passar das décadas, e ampliando proporcionalmente a demanda de consumo global de seus diversos produtos. Levando em conta a grande importância da laranja para o PIB brasileiro que gerou em 2020 mais de 9 bilhões de reais, suas perdas ocasionadas pelo crescimento de bolores devem ser estudadas e mitigadas. Desta forma, elaborou-se uma revisão da literatura com o objetivo de descrever e comparar quanto à eficiência os métodos químicos, físicos e biológicos no controle de proliferação do fungo Penicillium digitatum, popularmente conhecido como bolor verde. Considerando a efetividade e qualidade final do fruto, os melhores métodos foram: a utilização dos compostos químicos bicarbonato de sódio e carbonato de sódio com 100% de eficácia e o tratamento com quitosana combinado com tratamento hidrotérmico a 50°C, que resultou no controle de 92% do fungo.

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Alternativas de controle de doenças de pós-colheita em citros

Abstract: Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado.

Cited by 5 publications

References 58 publications

Blue mold control and volatile compounds in “Fuji” apples treated with chitosan emulsion combined with essential oils

Blue mold control and volatile compounds in “Fuji” apples treated with chitosan emulsion combined with essential oils

Phenolic compounds and antifungal activity of ethyl acetate extract and methanolic extract from Capsicum chinense Jacq. ripe fruit

Eficiência E Comparação De Tratamentos Contra O Bolor Verde Em Laranjas

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