Control of postharvest grey mould (Botrytis cinerea Per.: Fr.) on strawberries by glucosinolate-derived allyl-isothiocyanate treatments

Postharvest application of brassica meal-derived allyl-isothiocyanate to kiwifruit: effect on fruit quality, nutraceutical parameters and physiological response

“…Fruits were peeled and 0.5-1 g of the epicarp (2-3 mm thick) or 5 g of the outer pericarp were separately cut into small pieces and analysed by solid phase microextraction (SPME) coupled with GC-FID technique as in Ugolini et al (2014). GC analysis was carried out on a Varian GL-3800 equipped with an Agilent HP-5 column (30 m, 0.25 mm, 0.25 lm), an automatic auto-sampler CombiPAL (CTC Analytics) and FID detector.…”

“…Recently, several studies have been directed towards the use of AITC incorporated in antimicrobial food packaging systems (Hendrix et al 2012). The use of AITC vapours to control postharvest fungal diseases has been successfully applied on different fruit species (Mari et al 2008;Ugolini et al 2014;Chen et al 2015), but the effect of the molecule on plant and the cellular and molecular mechanisms of action have been little investigated until now. AITC is a highly reactive molecule binding thiols, such as cysteine or glutathione, thus modifying protein structure and function.…”

The use of brassica extracts and thermotherapy for the postharvest control of brown rot in peach

“…During the degradation of these plants, glucosinolate compounds are hydrolyzed by the myrosinase enzyme, which results in the production of volatile fungitoxic compounds, mainly isothiocyanates (ITCs) (Al-Gendy et al, 2010;Mari et al, 2008). These compounds have had their fungitoxic effects demonstrated against several postharvest pathogens (Mari et al, 2008;Ugolini et al, 2014;Wang et al, 2010;Wu et al, 2011). In this study, despite the chemical constituents of the canola and Indian Table 4 Comparison between the canola and Indian mustard extract Sp-I-T-Sp control strategy and the conventional brown rot control achieved through the application of the fungicide azoxystrobin ® (2 g L −1 ) in 'Eldorado' peaches.…”

“…Furthermore, it is believed that the loss of more volatile and/or reactive ITCs may occur during the preparation of the vegetable extracts, as suggested by Ugolini et al (2014). In this study, the Mc extraction method involved an extraction period of 8 h while the In extraction method was retained in at 100 • C water for 20 min.…”

“…Fungal toxicity of ITCs has had proven against several postharvest pathogens (Mari et al, 2008;Ugolini et al, 2014;Wang et al, 2010;Wu et al, 2011). Nevertheless, in the majority of these studies, ITCs were tested in isolation, in their synthetic form, to pathogens control.…”