Bacterial Contamination of Cucumber Fruit through Adhesion

Reina, Laura D.; Fleming, H. P.; Breidt, Fred

doi:10.4315/0362-028x-65.12.1881

Cited by 54 publications

(25 citation statements)

References 31 publications

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“…Internalization of Salmonella spp. has also been reported in mangoes (Penteado et al 2004), tomatoes (Buchanan et al 1999), apple (Zhuang et al 1995), lettuce (Reina et al 2002), and sweet basil (Gorbatsevich et al 2013). Internalization may occur naturally as reported in these studies, or may occur during washing (due to immersion) at post-harvest stages (Gomez-Lopez et al 2013).…”

Section: Discussionmentioning

confidence: 59%

“…Some studies reported that bacterial strains varied widely in their endophytic colonization abilities, which could be related to the plant defense mechanisms that targeted bacterial extracellular components (Dong et al 2003;Iniguez et al 2005). Water used for the washing of the fruits can be contaminated by the pathogens while acting as the source of the internalization of the pathogens through the lenticels, stomata and the injured parts (Reina et al 2002).…”

Section: Discussionmentioning

confidence: 99%

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Occurrence of ingression of Salmonella spp. in Betel leaf (Piper betle L.)

et al. 2017

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Section: Discussionmentioning

confidence: 59%

Section: Discussionmentioning

confidence: 99%

Occurrence of ingression of Salmonella spp. in Betel leaf (Piper betle L.)

et al. 2017

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“…Epidermal cells close to the stomata were elevated and covered with a smooth wax layer. Marked epidermal cells were less observed than those by Reina et al (2002), because they used fixation and critical point drying with CO 2 .…”

Section: Fungos Necrotróficos Associados à Microfissura Epidérmica Camentioning

confidence: 95%

“…Chilling injury was more severe in fruits stored during 23 days, and B. cinerea developed during the first day of shelf life at 20 o C (Figure 2 G and H). Sometimes, unidentified coccus-bacterium of 2-3 µm Ø were also located close (or not) to some stomata, probably a typical microbial community on fruit surface (Reina et al, 2002).…”

Section: Fungos Necrotróficos Associados à Microfissura Epidérmica Camentioning

confidence: 99%

Necrotrophic fungi associated with epidermal microcracking caused by chilling injury in pickling cucumber fruit

Martı́nez

Fernández-Trujillo

2007

Pesq. agropec. bras.

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-The objective of this work was to visualize the association between microcracking and other epidermal chilling injury symptoms, and to identify rots in cucumber fruit (Cucumis sativus L.) by scanning electron microscopy (SEM). Depressed epidermal areas and surface cracking due to damages of subepidermal cells characterized the onset of pitting in cucumber fruit. The germination of conidia of Alternaria alternata, with some of them evident on the fractures in the cultivar Trópico, occurred after damaging on the epidermis. Before, the chilling injury symptoms became visible, Stemphylium herbarum conidia germinated, and mycelium penetrated through the hypodermis using the microcracks as pathway. In the cultivar Perichán 121 the fungus was identified as Botrytis cinerea. Chilling injury (CI) develops in cucumber fruit stored at temperature below 13 o C, and is commonly followed by alternaria rot (Snowdon, 1991; Saltveit, 2004), proportional to the length of storage and to the cultivar sensitivity (Eaks & Morris, 1958;Fernández-Trujillo & Martínez, 2006). The association between chilling injury and alternaria rot is well established in tomato fruit, and the fungus was isolated from pitted tissues and from water-soaked areas (Snowdon, 1991). Stemphylium herbarum (anamorph of Pleospora herbarum) has been reported as causing disease in several species of plants (Snowdon, 1991), including cucumber (Neergaard, 1945). Botrytis cinerea is a common postharvest pathogen on cucumbers in cool temperate countries (Snowdon, 1991) In cucumber fruit, CI symptoms are tissue collapse, pitting, translucent water-soaked spots and water-soaked areas in the mesocarp (Saltveit, 2004). Pitting in cucumber fruit has been associated with a combination of factors, as epidermal cracks, the collapse of inner tissues including the hypodermal tissue (parenchyma), and the deposit of mucilage (Tatsumi et al., 1987; Pesq. agropec. bras., Brasília, v.42, n.4, p.593-598, abr. 2007 J.A. Martínez and J.P. Fernández-Trujillo 594 Fernández-Trujillo & Martínez, 2006). Cryogenic scanning electron microscopy (cryo-SEM) has been used to observe sound epicarp fruit tissue, bacteria, fungal infection processes, and other surface organisms (Echlin, 1992;Roy et al., 1994Roy et al., , 1996Fullerton et al., 1999). Pickling cucumber is used for fresh consumption in Spain and Russia, but whole pickles can be pasteurized. Skin damages at harvest were hypothesized to be an important factor of pickling cucumber deterioration (Cook et al., 1957). Holding cucumbers at 4.4 o C for one to three days or longer, before processing, reduces the quality of whole fresh dill pickles (Cook et al., 1957). A better understanding of the relative importance of microcracking and the visualization of the disorders and decay could be useful in designing better methods for improving cucumber fruit quality.The objective of this work was to visualize the association between microcracking and other epidermal chilling injury symptoms, and to identify rots in cucumber fruit by ...

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“…12) The wax layer of vegetable surfaces inhibits the penetration of NaClO into plant tissues and affects the numbers of adsorbed bacteria. 18) When bacteria form biofilms, they are not easily killed by disinfectants such as NaClO, 19,20) but it takes several days to produce biofilms. The physical structure of vegetables is pointed out as another important factor in disinfection of bacteria.…”

mentioning

confidence: 99%