Potential of the biopolymer chitosan with different molecular weights to control postharvest gray mold of tomato fruit

Badawy, Mohamed E. I.; Rabea, Entsar I.

doi:10.1016/j.postharvbio.2008.05.018

Cited by 231 publications

(179 citation statements)

References 48 publications

Supporting

Mentioning

152

Contrasting

Unclassified

Order By: Relevance

“…Second, other suggested mechanism for antifungal activity of WSC is the interaction of diffused hydrolysis products with fungal DNA as WSC penetrates the fungal cell. This leads to the inhibition of the normal synthesis of mRNA and protein (Badawy & Rabea, 2009). Finally, the deprivation of metals, trace elements of essential nutrients by chelating action of WSC has also been considered as a reason that inhibits the growth of fungi (Al-Hetar et al, 2010;Bautista-Baños et al, 2006;Kim & Rajapakse, 2005).…”

Section: Discussionmentioning

confidence: 99%

Study on Antifungal Ability of Water Soluble Chitosan Against Green Mould Infection in Harvested Oranges

Long¹,

Tiên²,

Trang³

et al. 2014

JAS

View full text Add to dashboard Cite

Effect of water-soluble chitosan (WSC) on green mould disease caused by Penicillium digitatum P4 was investigated in vitro and in vivo. Results of the experiments showed that P. digitatum P4 growth was much inhibited by WSC and inhibitory effect increased as WSC concentration increased. In vitro test results indicated that complete inhibition of spore germination and mycelial growth were observed in the medium containing 1 mg/ml WSC. In the in vivo study, WSC treatments significantly reduced disease incidence and lesion diameter of green mould disease on orange fruits. After 8 days of inoculation, the lesion diameter of orange fruits coated by 0.5%, 1%, 1.5% and 2% WSC were 5.49 cm, 5.01 cm, 3.22 cm and 1.87 cm, respectively, which smaller than that of control fruits. Biochemical experiments demonstrated that the activities of the main defense-related enzymes in flavedo tissue including chitinase and β-1,3-glucanase were enhanced by both P. digitatum P4 infection treatment and challenged with P. digitatum P4 and treated with WSC treatment. However, these enzymes of samples inoculated with P. digitatum only were lower than samples inoculated with P. digitatum P4 and treated with 2% WSC concentration. These findings suggest that the in vitro and in vivo effects of WSC on controlling green mould disease may be associated with direct antifungal activities and the elicitation of biochemical defense responses in fruit.

show abstract

Section: Discussionmentioning

confidence: 99%

Study on Antifungal Ability of Water Soluble Chitosan Against Green Mould Infection in Harvested Oranges

Long¹,

Tiên²,

Trang³

et al. 2014

JAS

View full text Add to dashboard Cite

show abstract

“…The use of chitosan as an antimicrobial material for food has been widely reported, for example, in bread , seafood (Tsai et al, 2002;López-Caballero et al, 2005), fruit and vegetables (Chien et al, 2007;Badawy and Rabea, 2009), meat (Sagoo et al, 2002;Rao et al, 2005), sausage (Lin and Chao, 2001;Soultos et al, 2008) and dairy products (Suman et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Factors influencing antibacterial activity of chitosan against Aeromonas hydrophila and Staphylococcus aureus

et al. 2016

View full text Add to dashboard Cite

In this study, the effect of the incubation time, incubation temperature, pH, metal and sodium ions on the antibacterial activity of chitosan against food borne spoilage bacteria focused. Aeromonas hydrophila and Staphylococcus aureus were used as two food borne bacteria. Acetic acid was used dissolving of chitosan. Results showed that chitosan solution at 5 mg/mL significantly inhibited the growth of A. hydrophila and S. aureus in presence of time, pH and metal ions (p <0.01). However, temperature did not significantly affect the antibacterial activity (4°C, 25°C and 37°C) (p >0.01). Chitosan activity increased with increasing incubation time. The influence of below pH 6 on the antibacterial activity of chitosan was significantly influenced (p<0.01). The addition of Ba+2 reduced chitosan activity against A. hydrophila while the addition of Ca+2 have increased chitosan activity against S. aureus. Sodium ions at a concentration of 25 mM reduced chitosan activity against S. aureus. These results show that chitosan can be used food industry to prevent the development of spoilage bacteria. Erdem et al., International Current Pharmaceutical Journal, April 2016, 5(5): 45-48

show abstract

“…In addition to this latter issue, the appearance of pathogens resistant to the synthetic fungicides is a growing issue of concern (Badawy and Rabea 2009;Edirisinghe et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, as a non-toxic biodegradable polymer, as well as an elicitor, chitosan has the potential to become a new class of plant protectant, assisting towards the goal of sustainable agriculture (Bautista-Baños et al 2006). Some research has been done in its preharvest application on horticultural crops, both as an elicitor and as an antimicrobial or antifungal agent (Badawy and Rabea 2009;Meng et al 2008;Romanazzi et al 2009). However, little information is available for its preharvest application in lettuce.…”

Section: Introductionmentioning

confidence: 99%

Lactic acid as potential substitute of acetic acid for dissolution of chitosan: preharvest application to Butterhead lettuce

et al. 2017

View full text Add to dashboard Cite

Chitosan must be dissolved in acid solution to activate its antimicrobial properties. The objectives of present study were to determine whether acetic and lactic acids used to dissolve chitosan would influence its effectiveness to control the native microflora of Butterhead lettuce at harvest and during postharvest storage (7-8°C, 5 days). Chitosan was applied as a SINGLE DOSE (14, 10, 7, 3 or 0 days previous to harvest) or in SUCCESSIVE DOSES (at 14 ? 10 ? 7?3 ? 0 days prior to harvest). Although chitosan in acetic acid showed antimicrobial activity, treated plants showed dried brown stains which significantly reduced sensorial quality. Chitosan in lactic acid applied in a SINGLE DOSE at harvest or in SUCCESSIVE DOSES reduced microbial counts of all populations at harvest without affecting sensorial quality. After postharvest storage, lettuce treated with SUCCESSIVE APPLICATIONS of chitosan in lactic acid presented significant reductions in the microbial populations compared with untreated sample (-2.02 log in yeast and molds, -1.83 log in total coliforms, -1.4 log CFU g -1 in mesophilic bacteria and -1.1 log in psychrophilic bacteria). In conclusion, replacement of acetic by lactic acid did not affect the antimicrobial activity of chitosan, reducing microbial counts at harvest and after postharvest storage without affecting sensorial quality.

show abstract

Potential of the biopolymer chitosan with different molecular weights to control postharvest gray mold of tomato fruit

Cited by 231 publications

References 48 publications

Study on Antifungal Ability of Water Soluble Chitosan Against Green Mould Infection in Harvested Oranges

Study on Antifungal Ability of Water Soluble Chitosan Against Green Mould Infection in Harvested Oranges

Factors influencing antibacterial activity of chitosan against Aeromonas hydrophila and Staphylococcus aureus

Lactic acid as potential substitute of acetic acid for dissolution of chitosan: preharvest application to Butterhead lettuce

Contact Info

Product

Resources

About