Hot water dips elicit disease resistance against anthracnose caused by Colletotrichum musae in organic bananas (Musa acuminata)

Vilaplana, Rosa; Hurtado, Grecia; Valencia‐Chamorro, Silvia

doi:10.1016/j.lwt.2018.04.085

Cited by 29 publications

(13 citation statements)

References 36 publications

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“…The rate of firmness loss, however, was consistently decreased with the addition of a up to 2% chitosan-Aloe vera coating. The results of the HW treatment are consistent with [9,43]. The slowing of the softening might be attributed to the prevention of the formation of cell wall hydrolysis enzymes, which maintain membrane stability and reduce firmness [59].…”

Section: Discussionsupporting

confidence: 61%

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The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

et al. 2022

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The synergistic effect of dipping in 55 °C for 5 min of hot water (HW) and 1% chitosan coating during the storage of mango at 13 ± 0.5 °C and 85%–90% relative humidity for 28 days was investigated. The combined treatment significantly suppressed the fruit decay percentage compared with both the single treatment and the control. In addition, the specific activities of key plant defense-related enzymes, including peroxidase (POD) and catalase (CAT), markedly increased. The increase occurred in the pulp of the fruits treated with the combined treatment compared to those treated with HW or chitosan alone. While the control fruits showed the lowest values, the combination of pre-storage HW treatment and chitosan coating maintained higher values of flesh hue angle (h°), vitamin C content, membrane stability index (MSI) percentage, as well as lower weight loss compared with the untreated mango fruits. The combined treatment and chitosan treatment alone delayed fruit ripening by keeping fruit firmness, lessening the continuous increase of total soluble solids (TSS), and slowing the decrease in titratable acidity (TA). The results showed that the combined application of HW treatment and chitosan coating can be used as an effective strategy to suppress postharvest decay and improve the quality of mango fruits.

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Section: Discussionsupporting

confidence: 61%

“…Moreover, chitosan may also induce a defense mechanism in host tissues [42]. Several studies have shown that the use of HW is beneficial for tropical fruits [43][44][45][46]. The main cause of fruit weight loss is water loss induced by respiration and transpiration processes [47].…”

Section: Discussionmentioning

confidence: 99%

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

et al. 2022

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“…Total Soluble Solids, Titratable Acidity, and Ascorbic Acid Contents. Apple samples cut from the point of firmness measured were prepared according to Vilaplana et al 1 Total soluble solid content of each apple fruit was recorded by a refractometer (ATAGO PaL-BXIACID F5, Japan). The contents of titratable acidity and ascorbic acid were tested by acid−base titration method and 2,6dichloroindophenol titrimetric method, individually, with an automatic potentiometric titrator (Metrohm 808 Titrando, Switzerland).…”

Section: Efficacy Of Natamycin Against C Fructicola In Vivomentioning

confidence: 99%

“…Postharvest decay caused by pathogenic fungi is a critical factor restricting healthy development in the food industry. A series of pathogenic fungi, including Fusarium, Colletotrichum, Alternaria, Sclerotinia, and Botryosphaeria, have been found to correlate with postharvest diseases. − For example, Colletotrichum spp. ranks eighth among the world’s top 10 pathogenic fungi, and this pathogen can cause anthracnose in pre- and postharvest crops, fruits, and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Study on the Antifungal Activity and Potential Mechanism of Natamycin against Colletotrichum fructicola

Cao,

Song,

et al. 2023

J. Agric. Food Chem.

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In this investigation, the antifungal activity, its influence on the quality of apples, and the molecular mechanism of natamycin against Colletotrichum fructicola were systematically explored. Our findings indicated that natamycin showed significant inhibition against C. fructicola. Moreover, it efficaciously maintained the apple quality by modulating the physicochemical index. Research on the antifungal mechanism showed that natamycin altered the mycelial microstructure, disrupted the plasma membrane integrality, and decreased the ergosterol content of C. fructicola. Interestingly, the exogenous addition of ergosterol weakened the antifungal activity of natamycin. Importantly, natamycin markedly inhibited the expression of Cyp51A and Cyp51B genes in C. fructicola, which was contrary to the results obtained after treatment with triazole fungicide flusilazole. All these results exhibited sufficient proof that natamycin had enormous potential to be conducive as a promising biopreservative against C. fructicola on apples, and these findings will advance our knowledge on the mechanism of natamycin against pathogenic fungi.

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“…Banana is the third most important fruit worldwide, and it is a basic food for more than 400 million people (Hölscher et al., 2014). However, it is affected by several postharvest fungal diseases, including crown rot (CR) (González‐Jiménez et al., 2023; Kulkarni et al., 2021), anthracnose (Vilaplana, Hurtado, & Valencia‐Chamorro, 2018; Vilaplana, Pazmiño, & Valencia‐Chamorro, 2018) and cigar rot (Youssef et al., 2020), with CR being the most economically important disease (Kamel et al., 2016; Krauss & Johanson, 2000; Lassois et al., 2011; Yahan et al., 2019). CR is caused by a fungal complex, Colletotrichum musae (Cm), Lasiodiplodia theobromae (Kulkarni et al., 2021) and Fusarium musae (Tava et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Control of crown rot with potassium carbonate in banana cv. Enano Gigante

González‐Jiménez,

Moscoso‐Ramírez,

Ortiz‐García

et al. 2024

Plant Pathology

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The postharvest antifungal activity of potassium carbonate (PC) against crown rot (CR) was investigated in banana cv. Enano Gigante by artificially inoculating with Colletotrichum musae (Cm) and incubating at 25 ± 1°C for 7 days. PC treatments were tested by in vitro and in vivo primary experiments. The in vivo preliminary concentration of 175 mM PC was selected as the most effective and was used in subsequent experiments on the influence of dip temperature on the effectiveness of PC. Curative dip treatments of 175 mM PC at 40°C for 20 min applied alone or combined with low doses of thiabendazole (TBZ) were evaluated on CR. Finally, the effect of PC on banana fruit quality was determined. PC at 150 and 200 mM totally inhibited mycelial growth and conidial germination of Cm. In in vivo primary experiments, 175 mM PC significantly reduced both the incidence (33.3% reduction) and the severity (90.5% reduction) of CR, but only in curative treatments. When the 175 mM PC dip for 20 min was tested at different temperatures, the curative dip at 40°C was the most effective, reducing CR incidence and severity by 91.6% and 98.8%, respectively, and was used for subsequent experiments. PC combined with TBZ at 225 μL L−1 did not improve the curative control effectiveness on CR compared to PC alone. PC did not affect the quality of banana fruit.

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Hot water dips elicit disease resistance against anthracnose caused by Colletotrichum musae in organic bananas (Musa acuminata)

Cited by 29 publications

References 36 publications

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

Study on the Antifungal Activity and Potential Mechanism of Natamycin against Colletotrichum fructicola

Control of crown rot with potassium carbonate in banana cv. Enano Gigante

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