Suppression of Postharvest Plant Pathogenic Fungi by Carbon Monoxide

El‐Goorani, M. A.

doi:10.1094/phyto-69-834

Cited by 28 publications

(17 citation statements)

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“…The toxicity of carbon dioxide to a wide range of microorganisms has been demonstrated (8,16). Initial studies of this process focused on the potential use of CO 2 as an agent to control the growth of pathogenic organisms (25) or food spoilage organisms (10,22,32). Later, it became apparent that organisms utilized in submerged liquid culture systems might also be subject to CO 2 inhibition.…”

Section: Chemostat Cultures Showed Markedly Less Inhibition (In Termsmentioning

confidence: 99%

Effects of elevated dissolved CO2 levels on batch and continuous cultures of Aspergillus niger A60: an evaluation of experimental methods

McIntyre

McNeil

1997

Appl Environ Microbiol

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The effects of elevated levels of dissolved carbon dioxide (dCO2), produced by gassing with CO2-enriched gas mixtures, upon an industrial strain of Aspergillus niger (strain A60) producing citrate and gluconate were quantitatively assessed. Particular attention was paid to the reliability and accuracy of the steam-sterilizable dCO2 probe, especially in the presence of high concentrations of potentially interfering acidic species. The response of the organism to elevated dCO2 levels was assessed by using both batch and chemostat cultures, and the sensitivity of the organism in different growth phases (lag, exponential, and stationary) was examined. Chemostat cultures showed markedly less inhibition (in terms of biomass and organic acid synthesis) than did batch cultures. Studies in batch culture indicated that lag-phase cultures were especially sensitive to elevated dCO2 levels. Overall, the results of this study indicate that previous experimental methods used to examine dCO2 effects in submerged cultures (continuous CO2-enriched gassing of batch cultures from time zero) have been inappropriate and have led to systematic overestimation of the inhibitory effects of dCO2 on mycelial organisms.

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Section: Chemostat Cultures Showed Markedly Less Inhibition (In Termsmentioning

confidence: 99%

Effects of elevated dissolved CO2 levels on batch and continuous cultures of Aspergillus niger A60: an evaluation of experimental methods

McIntyre

McNeil

1997

Appl Environ Microbiol

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“…Although elevated CO 2 atmospheres can be mimic, CO, on disease development and quality of the strawberry; detrimental to many commodities, including strawberries, they and 3) determine whether the postharvest life of strawberries could have been used commercially to prevent decay during transit of be extended to 21 days, a period possibly permitting transoceanic strawberries (12). Tissue discoloration and off-flavors (8,20,25) marine transport. result if critical limits of concentration or period of exposure are exceeded.…”

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confidence: 99%

Effect of Different Atmospheres on Postharvest Decay and Quality of Fresh Strawberries

El-Kazzaz¹

1983

Phytopathology

116

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Effects of different atmospheres, ie, air + ethylene (C 2 H 4) at 20 11/ L; air + added to either air or CA, resulted in more decay development than in other 15% CO 2 ; air + 10% carbon monoxide (CO); a controlled atmosphere (CA) atmospheres, indicating that C 2 H 4 might enhance disease development or of 2.3%02+5%CO 2 ; CA +C 2 H 4 (20,4l/ L); and CA + 10% CO in addition fungal growth. Off-flavors were detected after treatment with air + 15% to control (air), on the postharvest decay of strawberry fruits caused by CO 2. Carbon monoxide added to CA during storage of strawberries at Botrytis cinerea were studied with Aiko, G-3, and G-4 cultivars at 0.6 and 0.6-3.3 C for up to three weeks may provide better results than the current 3.3 C for 21 days. Air + 15%CO 2 and CA + 10% CO were the most effective practice of using high CO 2. atmospheres in suppressing fruit rot. Presence of 20 1l of C 2 H 4 per liter,

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“…For pears, onions, chicories and apricots, the input data were taken from a single well‐known and recognized source that was checked to be consistent with updated data from UC Davis . For strawberries and mushrooms, the values selected came from a compromise elaborated from the latter sources and from other studies . Regarding mushrooms, Kader et al .…”

Section: Resultsmentioning

confidence: 99%

“…(1989) and UC Davis were 2%–5% of O 2 and up to 15% of CO 2 . Because of the risk of off flavour development at low O 2 content, there is a consensus on the lowest O 2 value acceptable (2%), but the high CO 2 percentage is subject to controversy as it can induce off flavour development although it is well known to inhibit http://en.wikipedia.org/wiki/Botrytis_cinerea cinerea growth . Therefore, an O 2 content ranging from 2% to 5% and CO 2 from 0% to 10% were chosen for this study.…”

Section: Resultsmentioning

confidence: 99%

Nanostructuring and Microstructuring of Materials from a Single Agropolymer for Sustainable MAP Preservation of Fresh Food

et al. 2012

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The main objective of the present work was to determine whether a single agropolymer [wheat gluten (WG)] could fit the modified atmosphere packaging (MAP) requirements of a range of six different fresh produce in key terms of oxygen permeation (PeO2) and CO2/O2 permselectivity (S) values. The required properties for optimal packaging of fresh fruits and vegetables were first evaluated using the Tailorpack MAP modelling software (UMR IATE, Montpellier, France) with packaging dimensions and respiratory and optimal atmosphere data as input parameters. Then, the modelled values obtained were compared with the properties of a range of WG composite films: monolayer self-supported or multilayer at microscale or nanoscale, cast or thermoplasticised, with different formulations (percentage of plasticisers or nanofillers). The experimental gas transfer properties that could be covered by these materials ranged from 0.05x1010 to 2.00x1010mol/m2sPa for PeO2 and up to 18.0 for S. These ranges are much larger than conventional plastics that exhibit PeO2 from 0.10x1010 to 0.20x1010mol/m2sPa and S up to 4.5. It was demonstrated from a food-requirements-driven (Tailorpack modelling) and a multiscale film structuring (WG-based composites) approaches, that transfer properties of WG-based films would fit the requirements of the six selected fruits and vegetables better than conventional plastics. Copyright (c) 2012 John Wiley & Sons, Ltd

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Suppression of Postharvest Plant Pathogenic Fungi by Carbon Monoxide

Cited by 28 publications

References 0 publications

Effects of elevated dissolved CO2 levels on batch and continuous cultures of Aspergillus niger A60: an evaluation of experimental methods

Effects of elevated dissolved CO2 levels on batch and continuous cultures of Aspergillus niger A60: an evaluation of experimental methods

Effect of Different Atmospheres on Postharvest Decay and Quality of Fresh Strawberries

Nanostructuring and Microstructuring of Materials from a Single Agropolymer for Sustainable MAP Preservation of Fresh Food

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