Efficacy of salicylic acid to reduce Penicillium expansum inoculum and preserve apple fruits

Neto, Argus Cezar da Rocha; Luiz, Caroline; Maraschin, Marcelo; Piero, Robson Marcelo Di

doi:10.1016/j.ijfoodmicro.2016.01.007

Cited by 58 publications

(36 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study, exogenous application of SA found to decreased DS% at 3 mmol/L to (0%) with three time immersion after three shelf life period at ambient temperature, on guava fruit against P. capitalensis. Exogenous application of SA have been reported for control of Penicillium expansum in many fruit crops (da Rocha Neto et al, 2016;da Rocha Neto, Maraschin, & Di Piero, 2015;Khademi et al, 2012;X. Xu & Tian, 2008;Zhang et al, 2008) and Alternaria rot (Cao, Yan, Zhao, & Jiang, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…Recent evidence suggests that, SA as postharvest treatment is limited to concentrations that are safe at plants, with an optimum range of about 0.5-2mM (Babalar, Asghari, Talaei, & Khosroshahi, 2007). Moreover, SA is looked at an essential signaling molecule, which plays an important role in regulating disease resistance and reducing the production rate of superoxide anions in fruits (Ding & Wang, 2003;Horváth, Szalai, & Janda, 2007), such as kiwi (Fatemi, Mohammadi, & Aminifard, 2013), cherry (Dokhanieh, Aghdam, Fard, & Hassanpour, 2013), apple (da Rocha Neto, Luiz, Maraschin, & Di Piero, 2016;Mo et al, 2008), tomato (Aghdam, Asghari, Khorsandi, & Mohayeji, 2014), mango (Damodaram et al, 2015) and pear (Wang & Chen, 2010). Satisfactory SA results have been reported for control of Penicillium expansum in the sweet cherry(X.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Improved the Shelf Life of Guava Fruits by Salicylic Acid against Postharvest Black Spot Disease

Arafat

2019

Journal of Plant Protection and Pathology

View full text Add to dashboard Cite

Guava fruit (Psidium guajava L.) is one of the most important popular fruits in the tropical and subtropical zones. It is a perishable and has a short postharvest shelf life at environment temperature due to climacteric ripening with changes in physicochemical properties; However, the most serious microorganisms attacked guava fruits are the fungi. Guava black spot (GBS) is a latent infection disease caused by the ascomycete fungal Phyllosticta capitalensis, that infect immature guava in the field. This postharvest decay can lead to significant economic losses. Since the commercial application of fungicides to control postharvest diseases found harmful to human and the ecosystems. Therefore, the search of finding alternative fungicides, safety and environmentally friendly strategy is a major aim of the researchers worldwide. Salicylic acid (SA) is one of the safe, natural compounds applied in the postharvest treatment of fruit. The present investigation aimed to evaluate the effect of different concentrations of SA on fungal growth in vitro and postharvest treatment of infected fruit to improve the shelf life of guava fruits. Guava fruit collected from local supermarket and measurement of disease incidence and severity (DI & DS%) carried out in the three seasons (2015-2017). SA at different concentrations assessed on mycelial linear growth inhibition (MLGI%) of P. capitalensis in vitro. Exogenous postharvest treatment of guava fruit with SA tested at five concentrations, three times of immersion and kept for three periods time of shelf life. DS% evaluated after three period time. Total soluble solids (TSS) and weight loss (WL) evaluated after three period time. SA concentrations at 6 mmol/L significant on MLGI of P. capitalensis in vitro. Postharvest treatment with SA at 3 mmol/L significantly reduced DS% on guava fruit, at three immersion time and after three periods of shelf life, compared to control. SA with a concentration at 4 mmol/L decreased TSS and WL after three periods of shelf life. Postharvest treatment with SA solutions had an overall positive effect on fruit quality of guava during shelf life. A decay incidence decreased, TSS and weight loss noticed in treated guava fruit compared to control. The present study demonstrated the efficacy and potential of SA solutions in preserving the shelf life of a highly perishable like guava fruits.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improved the Shelf Life of Guava Fruits by Salicylic Acid against Postharvest Black Spot Disease

Arafat

2019

Journal of Plant Protection and Pathology

View full text Add to dashboard Cite

show abstract

“…The tissue of apple wound was removed with a sterile knife and macerated in 50 mL of sterile 0.85% sodium chloride solution and quartz sand in a mortar. The amount of S. pararoseus Y16 was recovered from the wounds after incubation at 20 ∘ C for 0 (1 h after treatment), 1, 2, 3, 4, 5, 6, 7, and 8 days and at 4 ∘ C for 0 (1 h after treatment), 3,6,9,12,15,18,21, and 23 days, respectively. 10-fold serial dilutions were made and 100 L of each dilution was spread by coated rod on the NYDA plates, stored in incubator at 28 ∘ C for 48 hours, and then expressed as the log 10 CFU per wound.…”

Section: Population Dynamics Of S Pararoseus In Apple Woundsmentioning

confidence: 99%

“…Apples are among the most commonly consumed fruits, which provided fresh ones throughout the year [3] and are one of the most important fruits produced in China and other countries. A significant proportion of postharvest losses are attributed to microbiological diseases caused by fungal pathogens limiting the storage life of apples.…”

Section: Introductionmentioning

confidence: 99%

Effects of Sporidiobolus pararoseus Y16 on Postharvest Blue Mold Decay and the Defense Response of Apples

Zhao

Sun

Yang

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

The efficacy of Sporidiobolus pararoseus Y16 in controlling postharvest blue mold caused by Penicillium expansum on apples and the defense response involved were evaluated. The results suggested that the decay incidence of blue mold of apples treated by S. pararoseus Y16 was significantly reduced compared with the control. In vitro testing indicated that germination of spores and germ tube length of P. expansum were markedly inhibited by S. pararoseus Y16. Meanwhile, polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonia lyase (PAL), and catalase (CAT) activities and several pathogenesis-related (PR) gene expression levels (including PR3, PR4, PR5, and PR9) were determined. In apples, the activities of PPO, POD, CAT, and PAL were significantly induced by S. pararoseus Y16 treatment compared with the control fruits. The relative expression levels of PR3 and PR4 were significantly induced at 4 and 6 d, while PR5 was significantly induced at 4 and 6 d and PR9 was significantly induced at 4 d. Therefore, the reduction in apple fruit decay by S. pararoseus Y16 treatment could be related to the increased activities of related enzymes and proteins involved in the defense against pathogens, which suggest that S. pararoseus Y16 is a potential antagonistic yeast.

show abstract

“…These fungi are capable to colonizing different types of substrates; they can survive in extreme environmental conditions and they can produce a multitude of very dangerous mycotoxins for animal and human health and which can induce mutagenic, teratogenic and neurotoxic effects [7][8][9][10]. The P. expansum strain is known in the scientific literature for its capacity to produce among other mycotoxins, the patulin which is one of the most toxic for the human health [11][12].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Antifungal Activities of Three Essential Oil Components Against Penicillium Expansum Spores

Barakat

Abed

Sanae

et al. 2017

Int J Pharm Pharm Sci

View full text Add to dashboard Cite

Objective: The aim of the present study was to evaluate the antifungal potential of β-Ionone; carvone and 1,8-cineole which are three essential oil components. Methods:For that purpose, the minimum inhibitory (MIC) and fungicidal (MFC) concentrations of these compounds were determined by the microdilution method using the 96 well microtiter plates. The efficiency of these compounds was tested against the spores of Penicillium expansum; a strain responsible for huge post-harvest losses during storage of fruits and capable of producing patulin, a very dangerous mycotoxin for the human health. Results:The obtained results showed a very strong inhibition of the growth of P. expansum spores with very low MIC values determined for β-Ionone (0.625 %); Carvone (0.3125 %) and 1,8-cineol (0.078125 %). In addition, the evaluation of MFCs for the tested essential oil components showed that β-Ionone and carvone molecules exhibited the same MFCs at 5 % against P. expansum spores. However, the best fungicidal activity was found with the 1,8-cineole molecule at a concentration of 1.25 % vis-à-vis of the spores of this strain. Conclusion:This study, which shows for the first time the antifungal potential of these three molecules against this strain, also allows to highlight the possibility of using these essential oil compounds in the formulation of commercial antifungal products.

show abstract

Efficacy of salicylic acid to reduce Penicillium expansum inoculum and preserve apple fruits

Cited by 58 publications

References 37 publications

Improved the Shelf Life of Guava Fruits by Salicylic Acid against Postharvest Black Spot Disease

Improved the Shelf Life of Guava Fruits by Salicylic Acid against Postharvest Black Spot Disease

Effects of Sporidiobolus pararoseus Y16 on Postharvest Blue Mold Decay and the Defense Response of Apples

Evaluation of the Antifungal Activities of Three Essential Oil Components Against Penicillium Expansum Spores

Contact Info

Product

Resources

About