The combined effect of 1‐methylcyclopropene and citral suppressed postharvest grey mould of tomato fruit by inhibiting the growth of Botrytis cinerea

Abstract

1‐Methylcyclopropene (1‐MCP, 1 μl/L) and 1 × minimum fungicidal concentration (MFC) citral alone and in combination were used to treat on postharvest tomato fruits to investigate their influence on disease incidence and postharvest quality during fruit storage, which were stored at 90%–95% relative humidity and 25 ± 2°C. Weight loss, pH, hue angle (Hue°), total soluble solid (TSS), ascorbic acid content, firmness and antioxidant enzyme activities were evaluated after each storage period. 1 μl/L 1‐MCP or 1 × MFC citral reduced weight loss, retarded peel colour changes and retained postharvest fruit quality. 1 μl/L 1‐MCP + 1 × MFC citral could better maintain firmness and ascorbic acid content and increase antioxidant enzyme activities, compared to other treatments. Disease incidence of tomato fruit was significantly decreased, and spore germination and mycelia growth of Botrytis cinerea were suppressed by the combined treatment with 1 μl/L 1‐MCP and 1 × MFC citral. These results indicate that the combined treatment could effectively delay postharvest tomato fruits senescence and inhibit postharvest pathogens in vitro.

Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits

“…[69], Geotrichum citri-auranti [71], P. italicum [72], and Botrytis cinerea in Solanum lycopersicum [70]. Moreover, its efficacy has been evaluated in kiwi fruits [77], tomatoes [78], and citrus fruits [79] (see Table 2). In addition, reports indicate that combining citral with chitosan generates a synergistic effect, enhancing both mechanisms of action against various pathogens [70].…”

Estado actual de métodos alternativos, de control de hongos y su efecto en la calidad postcosecha de frutos de jitomate (Solanum lycopersicum)

“…En una investigación más reciente, se utilizaron dosis de 220 g/L de tiabendazol para controlar el moho gris causado por B. cinerea. Los resultados mostraron que 12 días después de la inoculación, se observó en los frutos control un deterioro del 100%, mientras que en los frutos tratados con fungicida fue del 56.68% (Shenglong, Jihong, Shaoyang, Shuang & Li, 2019). Sin embargo, aun cuando se tienen resultados favorables en el control de los patógenos, su uso persistente e indiscriminado genera residuos tóxicos, nocivos para la salud a corto plazo (irritación de la piel y ojos, dolor de cabeza y náuseas) y a largo plazo (asma, diabetes y cáncer) (Ghazanfar et al, 2016;Kim, Kabir & Jahan, 2017).…”

“…Los resultados evidenciaron una reducción de la infección ocasionada por B.cinerea en un 54 % (Rguez et al, 2018). También, cuando fue aplicado citral (1 µl/L) y se observó una reducción en la incidencia de la enfermedad del 37.4 % causada por B. cinerea, así como, un aumento de la actividad enzimática de la POD y PAL, relacionadas con la defensa de los frutos ante los patógenos (Shenglong et al, 2019). Además, los aceites esenciales como el caso del orégano cuando son incorporados en un recubrimiento a base de alginato de sodio y lecitina pueden reducir el crecimiento total de la carga microbiana, mohos y levaduras en la superficie de los frutos de jitomate Cherry (Pirozzi, Del Grosso, Ferrari & Donsì, 2020).…”

Effect of 1‐MCP coupling with carbon dioxide treatment on antioxidant enzyme activities and quality of fresh‐cut Fuji apples

“…For the preservation of fruits and vegetables, researchers usually combine two or more technologies to explore better preservation effects. 1‐methylcyclopropene (1‐MCP), as an ethylene action inhibitor, is an effective fresh‐keeping technology for fruit and vegetables, widely used in the apple industry around the world (Shenglong, Jihong, Shaoyang, Shuang, & Li, 2019). Many previous researchers have demonstrated that 1‐MCP treatment can not only visibly enhance some metabolic enzymes such as superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), but also reduced the harmful metabolites as lipoxygenase (LOX) and malondialdehyde (MDA), inhibited the softening and browning of fresh‐cut fruits (Kolniak‐Ostek, Wojdyło, Markowski, & Siucińska, 2014; Liu, Gao, Chen, Fang, & Wu, 2019; Saba & Watkins, 2019; Xu, Liu, Liu, et al, 2019; Xu, Liu, Xiao, & Fu, 2019).…”

“…For the preservation of fruits and vegetables, researchers usually combine two or more technologies to explore better preservation effects. 1-methylcyclopropene (1-MCP), as an ethylene action inhibitor, is an effective fresh-keeping technology for fruit and vegetables, widely used in the apple industry around the world (Shenglong, Jihong, Shaoyang, Shuang, & Li, 2019).…”