Effects of postharvest oligochitosan treatment on anthracnose disease in citrus (Citrus sinensis L. Osbeck) fruit

Deng, Lili; Zeng, Kaifang; Zhou, Yahan; Huang, Yan

doi:10.1007/s00217-014-2385-7

Cited by 57 publications

(28 citation statements)

References 52 publications

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“…The maximal POD activity in WCA (1 × and 10 × MFC) treated samples was reached after 2 and 4 days, respectively, which were both increased by 2.1‐fold compared with control samples. These results were consistent with those reports that essential oils or their volatile compounds can increase the activities of antioxidant enzymes in fruits …”

Section: Resultssupporting

confidence: 94%

“…Total phenols and flavonoids contents were measured according to the method of Deng et al . Three grams of the mixed fruit peel from three fruits was homogenised with 45 mL of ice‐cold 1% HCl–methanol solution and centrifuged at 4000 × g for 20 min at 4 °C.…”

Section: Methodsmentioning

confidence: 99%

“…Total phenols and flavonoids contents were measured according to the method of Deng et al 28 Three grams of the mixed fruit peel from three fruits was homogenised with 45 mL of ice-cold 1% HCl-methanol solution and centrifuged at 4000 × g for 20 min at 4 ∘ C. The supernatant was collected, and the absorbance at 280 and 325 nm was measured. The total phenols and flavonoids contents were expressed as OD 280 and OD 325 g −1 fresh weight (FW), respectively.…”

Section: Measurement Of Total Phenols and Flavonoids Contentsmentioning

confidence: 99%

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Effect of applying cinnamaldehyde incorporated in wax on green mould decay in citrus fruits

2017

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Section: Resultssupporting

confidence: 94%

Section: Methodsmentioning

confidence: 99%

Section: Measurement Of Total Phenols and Flavonoids Contentsmentioning

confidence: 99%

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Effect of applying cinnamaldehyde incorporated in wax on green mould decay in citrus fruits

2017

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“…Deng, et al [83] studied the effect of oligochitosan (1.5%), a derivate product from the enzymatic hydrolysis of chitosan, on the development of anthracnose on oranges inoculated with C. gloeosporioides. The results showed lower disease incidence and severity on oligochitosan-treated than on control fruit.…”

Section: Stand-alone Chitosan Coatingsmentioning

confidence: 99%

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

2015

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According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM) programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria. OPEN ACCESSCoatings 2015, 5 963

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“…Biological diseases and physical damage are reported to be the most important reasons causing significant economic losses during storage [1]. Many postharvest treatments have been used in industry to reduce the decay rate during storage and transport, including physical measures [2,3] and preservative applications [4,5].…”

Section: Introductionmentioning

confidence: 99%

Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (Citrus reticulataBlanco cv. Ponkan) during Postharvest Storage

Tang

Lin

et al. 2017

Journal of Food Quality

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Heat treatment and preservative application have been widely used during postharvest storage of many fresh products, but the effect of their combination on citrus storage has rarely been investigated. In this study, the optimal heat treatment (HT) conditions and HT combined with preservative treatment were investigated for Ponkan fruit (Citrus reticulata Blanco cv. Ponkan) storage. Results indicated that HT at 55 ∘ C for 20 s can significantly reduce the decay rate of Ponkan fruit, and a combination of HT and 25% of the preservative dosage used in production of iminoctadine tris (albesilate), 2,4-dichlorophenoxyacetic acid, and imazalil significantly reduced the decay rate without affecting fruit quality. In addition, the increased fiber contents in fruit receiving the HT combined with preservative treatments may be a response preventing fungus infection and enhancing fruit storability and resistance. The above results suggested that the combination of HT and 25% of the preservative production dosage was optimal for controlling Ponkan fruit decay during storage.

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Effects of postharvest oligochitosan treatment on anthracnose disease in citrus (Citrus sinensis L. Osbeck) fruit

Cited by 57 publications

References 52 publications

Effect of applying cinnamaldehyde incorporated in wax on green mould decay in citrus fruits

Effect of applying cinnamaldehyde incorporated in wax on green mould decay in citrus fruits

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (Citrus reticulataBlanco cv. Ponkan) during Postharvest Storage

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