Effects of ethanol, acetaldehyde and ethyl formate vapour on the growth of<i>Penicillium italicum</i>and<i>P. digitatum</i>on oranges

Yuen, C. M. C.; Paton, J. E.; Hanawati, Russy Fitria; Shen, Liu

doi:10.1080/14620316.1995.11515276

Cited by 42 publications

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“…However, after numerous AA trials on apples, it has become apparent that decay control and lenticel burning and blackening vary with frequency of fumigation treatment, AA concentration, fruit quantity, container type, and apple cultivar. Previous trials in small chambers demonstrated that humidity, temperature, and duration of AA fumigation affect decay control [11].…”

Section: Discussionmentioning

confidence: 99%

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Fumigation with acetic acid vapor to control decay of stored apples

Sholberg

Cliff

Moyls

2001

Fruits

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Fumigation with acetic acid vapor to control decay of stored apples.Abstract -Introduction. Apples are potentially subject to blue mold decay caused by Penicillium expansum if stored at 1°C for three or more months or if wounded during handling. Results from trials with apples contaminated with conidia of P. expansum and fumigated in small chambers with acetic acid (AA) vapor indicated that fruit could be sterilized to reduce decay without effect on fruit quality. The objective of this study was to determine if larger quantities of apples treated with AA vapor would have less decay after storage and/or wounding. It was also important to determine if fumigation would affect apple quality and aroma. Materials and methods. Apple cultivars were harvested at commercial maturity for use in AA fumigation trials. Apples artificially or naturally contaminated with conidia of P. expansum were fumigated with AA vapor in a 1 m 3 gas tight chamber at 10°C for 1 h to 24 h or dipped in 450 µg thiabendazole × L -1 solution. Fruit fumigated in standard wooden or plastic apple boxes, or small wooden bins were either wounded and evaluated for decay after a week at 20 °C or stored at 1 °C for three or more months and evaluated for decay. Then apple quality was assessed. Results. Apples naturally contaminated with Penicillium spp. that had been stored at 1 °C in air storage and treated with AA vapour had 50% less decay than the control fruit. In another experiment, AA fumigation was as effective as thiabendazole in reducing decay. AA fumigation reduced decay of fruit coming out of storage for apples stored for 3 months, and a second AA fumigation reduced infection of wounds on these same apples. AA fumigation before storage did not affect apple quality or vinegar aroma. Discussion. AA fumigation showed great potential for reducing decay in stored apples. It could be used as an organic alternative to synthetic fungicides for control of blue mold decay. Canada / Malus (fruits) / postharvest decay / fungal diseases / Penicillium expansum / disease control / control methods / fumigation / acetic acid / thiabendazole / quality Contrôle de la détérioration des pommes stockées par traitement à la vapeur d'acide acétique.Résumé -Introduction. Les pommes sont potentiellement sujettes à la moisissure bleue provoquée par Penicillium expansum si elles sont stockées à 1 °C pendant 3 mois ou plus, ou si elles sont blessées pendant la manutention. Les résultats d'essais effectués avec des pommes contaminées par des conidies de P. expansum et fumigées dans un local restreint avec de la vapeur d'acide acétique (AA) ont montré que les fruits stérilisés pouvaient être moins détériorés, sans que leur qualité ne soit altérée. L'objectif de cette étude a été de déterminer s'il était possible de protéger de plus grandes quantités de pommes contre ces détériorations après stockage et/ou après blessures en les traitant à la vapeur de AA. Il s'agissait également de déterminer si la fumigation affectait la qualité et l'arôme des pommes traitées. Matériel et m...

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Section: Discussionmentioning

confidence: 99%

“…Use of acetaldehyde vapor to control postharvest pathogens has been investigated in apples [9], cherries [10] and oranges [11]. Acetaldehyde was effective but phytotoxic on cherries and oranges.…”

Section: Introductionmentioning

confidence: 99%

Fumigation with acetic acid vapor to control decay of stored apples

Sholberg

Cliff

Moyls

2001

Fruits

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“…Ethanol vapour was also effective in retarding the apparition of green mould and blue mould on oranges (Yuen, Paton, Hanawati & Shen, 1995). The authors reported that exposure to 0.16% ethanol vapour for 5d delayed the appearance of symptoms caused by P. digitatum and P. italicum, by 10d and 8d respectively.…”

Section: Influence Of Ethanol On Germinationmentioning

confidence: 96%

“…In contrast, untreated and fungicide-treated fruit were protected for 1d and 2d, respectively (Lihandra, 2007). The effects of ethanol vapour on the growth of Penicillium italicum and Penicillium digitatum on oranges were assessed by Yuen, Paton, Hanawati, and Shen (1995). These authors reported that exposure to 0.16% ethanol vapour for 5d delayed the appearance of infection symptoms caused by P. digitatum and P. italicum by about 10d and 8d, respectively.…”

Section: Control Of Postharvest Decay Of Fruitsmentioning

confidence: 99%

Control of food spoilage fungi by ethanol

Dao

Dantigny

2011

Food Control

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“…Ethanol was reported as an effective antifungal agent for controlling some postharvest pathogens [6,22,43], especially if heated [14]. Its postharvest application did not affect fruit quality [27] and even enhanced certain quality parameters of some fruit [14,26].…”

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confidence: 99%

Getting a grip on the myotonic dystrophies

Thornton

Ashizawa²

1999

Neurology

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The control of postharvest gray mold on detached table grape berries by treatment with carbonate and bicarbonate salt solutions, alone or with chlorine, ozone, or ethanol, was evaluated. Sodium carbonate (SC), potassium carbonate (PC), sodium bicarbonate (SBC), potassium bicarbonate (PBC), and ammonium bicarbonate (ABC) were tested without control of pH for their toxicity to spores of Botrytis cinerea in vitro, and the concentrations that stopped germination of 95% (EC 95 ) of the spores were 16, 17, 36, 58, and 163 mM, respectively. When bicarbonate solutions were adjusted to pH 7.2 (±0.2), the mean EC 95 concentrations for two B. cinerea strains of ABC, SBC, and PBC were 48, 102, and 112 mM, respectively. In 1.5 µg/ml of ozone in water, 50% and 95% mortality of spores of B. cinerea occurred after 21.3 and 35.6 sec, respectively. In tests to control gray mold on grapes, among the bicarbonates, each applied at 500 mM, ABC was significantly more effective than SBC and PBC. It was also superior to PC (100 mM) and chlorine (200 µg/ml) and equal in effectiveness to SC (100 mM) and ethanol (70% wt/vol). The addition of 200 µg/ml chlorine to the bicarbonate salts significantly decreased gray mold incidence. Ozone in water at 10 µg/ml significantly controlled gray mold, although its efficacy was irregular and dependent on grape condition. Among all the treatments, berry condition was an important factor; for example, there was significant decrease in control when wounded berries were treated compared to unwounded berries. The quality of grapes after treatment with ABC, SBC, ethanol, and chlorine was acceptable; ozone in water caused minor rachis injury; while severe injuries, mostly brown spots on berries, occurred after SC, PC, and PBC treatments.

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Effects of ethanol, acetaldehyde and ethyl formate vapour on the growth ofPenicillium italicumandP. digitatumon oranges

Cited by 42 publications

References 0 publications

Fumigation with acetic acid vapor to control decay of stored apples

Fumigation with acetic acid vapor to control decay of stored apples

Control of food spoilage fungi by ethanol

Getting a grip on the myotonic dystrophies

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