Effect of water activity and temperature on competing abilities of common postharvest citrus fungi

Plaza, Pilar; Usall, J.; Teixidó, Neus; Viñas, I.

doi:10.1016/s0168-1605(03)00292-7

Cited by 22 publications

(7 citation statements)

References 6 publications

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“…However, at 55°C only a treatment for 6 and 9 h inhibited subsequent growth of P. digitatum and P. italicum after 1 week, respectively, whereas at 50°C a treatment of 18 h caused the same effect. In contrast with these results, Plaza et al (2004c) reported no germination, nor growth of Penicillium conidia at 37°C in orange juice serum agar, whereas Kunz (1981) observed the reduction of the ability to form colonies of P. candidum, P. camamberti and P. roqueforti conidia suspensions at 20°C that had been previously heated to 48°C for 42 min. These differences could be due to the different species or culture media used.…”

Section: Resultsmentioning

confidence: 58%

Effect of High Temperature Treatments on Growth of Penicillium spp. and their Development on ‘Valencia’ Oranges

Nunes

Usall

Manso

et al. 2007

Food sci. technol. int.

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The effect of time (up to 24h) and temperature (40 to 55°C) has been evaluated on in vitro growth of Penicillium digitatum and Penicillium italicum on potato dextrose agar plates or on ‘Valencia’ oranges ( Citrus sinensis), previously inoculated with those pathogens. The effect of treatment on the fruit quality parameters has also been evaluated. In vitro, at 40 and 45°C, an exposure of 24h was required to inhibit subsequent mycelial growth of both pathogens during incubation for 1 week at 25°C. However, at 50 and 55°C, only 18 or 9h (6h for P. digitatum), respectively, were needed to achieve the same effect on both pathogens. Inoculated fruit was exposed for 18h at 40°C then stored for 5 days at 5°C plus 7 days at 20°C, and the experiment was repeated at three locations and over two fruit seasons. This curing regime controlled both pathogens effectively. Concerning quality changes, after cold storage (5°C), treated fruits showed a significant reduction in acid content and a slight delay on skin yellowing, on softening, and on weight losses, compared to the control fruits. These results suggest that the curing treatment could be a non-chemical alternative to the postharvest fungicides now used to control citrus green and blue moulds.

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Section: Resultsmentioning

confidence: 58%

Effect of High Temperature Treatments on Growth of Penicillium spp. and their Development on ‘Valencia’ Oranges

Nunes

Usall

Manso

et al. 2007

Food sci. technol. int.

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“…Transpiration . Fruits have high water content in proportion to their weight [BH94, HD97, PUTV04]. Table 1 relates the weight of the fruit to the water content.…”

Section: Biological Background Of Fruit Decaymentioning

confidence: 99%

“…Fruits have high water content in proportion to their weight[BH94,HD97,PUTV04].Table 1relates the weight of the fruit to the water content. Moisture loss due to transpiration is a major factor in fruit decay and is one of the main factors that drive changes in the internal structure [CG85,SB83,CRBG88,LBG00].…”

mentioning

confidence: 99%

Fruit Senescence and Decay Simulation

Kider

Raja

Badler

2011

Computer Graphics Forum

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Aging and imperfections provide important visual cues for realism. We present a novel physically-based approach for simulating the biological aging and decay process in fruits. This method simulates interactions between multiple processes. Our biologically-derived, reaction-diffusion model generates growth patterns for areas of fungal and bacterial infection. Fungal colony spread and propagation is affected by both bacterial growth and nutrient depletion. This process changes the physical properties of the surface of the fruit as well as its internal volume substrate. The fruit is physically simulated with parameters such as skin thickness and porosity, water content, flesh rigidity, ambient temperature, humidity, and proximity to other surfaces. Our model produces a simulation that closely mirrors the progression of decay in real fruits under similar parameterized conditions. Additionally, we provide a tool that allows artists to customize the input of the program to produce generalized fruit simulations.

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“…Different studies about interaction of fungal species have been developed analysing different culture media under other experimental conditions (Santamarina et al, 2003; Plaza et al, 2004). The studies revealed that fungal interaction and I D were affected by water activity and temperature; Marín et al (1998) observed that these two factors depend on the environmental conditions.…”

Section: Index Of Dominance (I D ) and Type Of Fungal Interactionmentioning

confidence: 99%

“…(Ramaskina et al, 1996;Marín et al, 1998;Elad, 2000;Torres et al, 2003;Iakovlev, 2004;Plaza et al, 2004). However there are few investigations that study possible changes in fungus sporulation and their viability.…”

Section: Introductionmentioning

confidence: 99%

Microscopic and macroscopic study of the interaction betweenAlternaria alternata (Fr.) Keissler andNigrospora oryzae (Berk. & Broome) Petch.

Sempere

Santamarina

2006

Ann. Microbiol.

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Light Microscopy and Cryo-Scanning Electron Microscopy techniques were used to analyse the interaction between Alternaria alternata and Nigrospora oryzae at different temperatures (15 and 25 ºC) and water activities (0.85, 0.90, 0.95, 0.98 and 0.995). Each interaction was given a numerical value to obtain the Index of Dominance (I D ) based on the variations observed in fungus growth when the environmental conditions changed. For a better understanding of the process, each species was studied individually analysing the effects of abiotic and biotic factors on their growth. In the tests performed, none of the two fungus species analysed was dominant over the other since both species presented mutual intermingling both in Rice Extract agar and in rice grains and no interaction between hyphae and the reproductive structures was observed. Alternaria alternata and N. oryzae presented their highest growth both individually and dually at 0.995 water activity and 25 ºC. Alternaria alternata sporulated at all temperatures and water activity values, except at 0.85, whereas N. oryzae sporulated only at 0.98 and 0.995 at 25 ºC, presenting no changes as the strains interacted. Finally, temperature and water activity significantly affected fungal growth.

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Effect of water activity and temperature on competing abilities of common postharvest citrus fungi

Cited by 22 publications

References 6 publications

Effect of High Temperature Treatments on Growth of Penicillium spp. and their Development on ‘Valencia’ Oranges

Effect of High Temperature Treatments on Growth of Penicillium spp. and their Development on ‘Valencia’ Oranges

Fruit Senescence and Decay Simulation

Microscopic and macroscopic study of the interaction betweenAlternaria alternata (Fr.) Keissler andNigrospora oryzae (Berk. & Broome) Petch.

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