Germination of Penicillium digitatum Spores as Affected by Solutions of Volatile Components of Citrus Fruits

Davis, Paul L.

doi:10.1094/phyto-62-488

Cited by 18 publications

(12 citation statements)

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“…It has been reported that some volatile compounds released from spices and herb extracts showed wide antimicrobial activities against fungi (Davis & Smoot, 1972;Vaughn et al, 1993) and bacteria (Morris et al, 1979). Flavor compounds of seaweeds such as (3Z)-hexenal, (2E)-hexenal and (2E)-nonenal showed potent antimicrobial activities against E. coli TG-1 and Erw.…”

Section: Antimicrobial Effects Of Essential Oils and Flavor Compoundsmentioning

confidence: 99%

Antimicrobial Browning-Inhibitory Effect of Flavor Compounds in Seaweeds

et al. 2006

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Since ancient times, the antimicrobial properties of seaweeds have been recognized. However, antimicrobial activities of volatile compounds in seaweeds have not been explored so far. Here, essential oils from seaweeds including green, brown and red algae such as Laminaria japonica, Kjellmaniella crassifolia, Gracilaria verrucosa and Ulva pertusa were prepared by using SDE (simultaneous distillation and extraction) apparatus. Volatile compounds in the essential oils were identified as aldehydes, ketones, carboxylic acids, alcohols and hydrocarbons by comparison of GC-retention times and MS data with those of authentic specimens. Flavor compounds such as (3Z)-hexenal, (2E)-hexenal and (2E)-nonenal in some essential oils showed strong antimicrobial activities against Escherichia coli TG-1, and Erwinia carotovora. Inhibition of browning can be achieved during either of two stages, namely, oxidation reaction by tyrosinase or subsequent non-enzymatic polymerization. Tyrosinase activity was measured by monitoring absorbance at 475 nm originating from dopachrome formed from L-DOPA. Many kinds of aliphatic carboxylic acids, aldehydes and alcohols were used as inhibitors for PPO activity. The results indicated that the α,β-unsaturated carbonyl compounds strongly inhibit tyrosinase activity. When seaweeds are damaged or macerated, the α,β-unsaturated aldehydes such as (2E)-hexenal and (2E)-nonenal are biosynthesized via the corresponding (3Z)-unsaturated aldehydes from linolenic acid and arachidonic acid. The flavor compounds that are formed could be valuable as safe antimicrobial browning-inhibitory agents of edible seaweed origin.

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Section: Antimicrobial Effects Of Essential Oils and Flavor Compoundsmentioning

confidence: 99%

Antimicrobial Browning-Inhibitory Effect of Flavor Compounds in Seaweeds

et al. 2006

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“…In citrus fruits, aliphatic aldehydes (C 5e9) were found to inhibit germination of Penicillium digitatum conidia (Davis and Smoot, 1972), and citral has been shown to reduce germ tube elongation of P. digitatum (Rodov et al, 1995). Chitosan oligosaccharide can enhance the formation of volatile compounds and decrease plant susceptibility to B. cinerea .…”

Section: Discussionmentioning

confidence: 99%

Pre-harvest spray of oligochitosan induced the resistance of harvested navel oranges to anthracnose during ambient temperature storage

2015

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“…Although several aldehydes, alcohols and esters have been reported to show antifungal activity against P, digitatum, the causal agent of citrus green mold (Davis and Smoot, 1972), little attention has been paid to their toxicity against G. candidum. Davis and Smoot (1972) reported that aldehydes (butyraldehyde, heptanal, octanal, nonanal, decanal, citral and citronellal) inhibited the conidia germination of P. digitatum, while alcohols (nerol, hexanol, octanol, nonanol, decanol, geraniol and citronellol) and esters (ethyl butyrate, citronellyl acetate, methyl isovalerate and terpinyl acetate) did not affect the germination of this fungus.…”

Section: Discussionmentioning

confidence: 99%

“…Citral (aldehyde) extracted from the peel of citrus fruit was reported to inhibit spore germination of Penicillium digitatum (Rers. Davis and Smoot (1972) reported that aldehydes (C5-C9) inhibited 50~ or more of the spore germination of P. digitatum, while alcohols, esters and terpenes did not. Sacc.…”

mentioning

confidence: 99%

Effects of volatile compounds on arthrospore germination and mycelial growth of Geotrichum candidum citrus race

1997

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Three groups of volatile compounds, i,e,, alcohols, aldehydes and esters, were tested for their effects on arthrospore germination and mycelial growth of Geotrichum candidum citrus race, the causal agent of citrus sour rot. Alcohols (heptanol, octanol, nonanol, decanol, geraniol, citronellol) at a concentration of 1,0 pl/ml showed 60~/o or more inhibitory effects on both germination and mycelial growth of this pathogen, Among aldehydes tested, only citral had an inhibitory effect of more than 50%, while esters had no effect. The chain length of straight-chain (C6-C12) alcohols correlated with inhibitory effect, and nonanol (C9) was most active, Treatment with alcohols or citral prior to inoculation reduced colonization and maceration of lemon peel by this pathogen by 70% or more, Results suggested that alcohols or citral can probably be used to prevent the development of citrus sour rot.

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Germination of Penicillium digitatum Spores as Affected by Solutions of Volatile Components of Citrus Fruits

Cited by 18 publications

References 0 publications

Antimicrobial Browning-Inhibitory Effect of Flavor Compounds in Seaweeds

Antimicrobial Browning-Inhibitory Effect of Flavor Compounds in Seaweeds

Pre-harvest spray of oligochitosan induced the resistance of harvested navel oranges to anthracnose during ambient temperature storage

Effects of volatile compounds on arthrospore germination and mycelial growth of Geotrichum candidum citrus race

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