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Activity of electrolysis in reducing microbial population and controlling postharvest diseases of citrus fruits
No full textSalt addition improves the control of citrus postharvest diseases using electrolysis with conductive diamond electrodes
No full textThe use of alternative control means to reduce water
contamination and postharvest decay of fruit and vegetables
is becoming increasingly important to enhance
food safety and minimize chemical contamination of
fresh produce. In the present investigation, the effects
of electrolyzed salt solutions using thin-film diamondcoated
electrodes on Penicillium spp. population of citrus
fruit wash water and fruit decay were evaluated. Different
organic and inorganic salts were tested. Electrolyzed
water (EW) in combination with sodium bicarbonate
(SBC) resulted the most effective treatment in
inhibiting spore germination of Penicillium spp. and
among the best in reducing Penicillium rot, with no
deleterious effects on the fruits. Commercial trials conducted
in packinghouses in Sicily (insular Italy) confirmed
that the electrolyzed SBC solution was more effective
than the electrolyzed tap water in reducing the
population of Penicillium spp. Indeed, in the presence
of SBC a 93% reduction of the pathogen population
was observed 1 h after the beginning of the electrolysis
process, whereas in the absence of the salt similar results
were observed only after 7 h. In addition, rot incidence
in fruit exposed to electrolyzed SBC solution was
reduced by up to 100%, as compared to 70% in the absence
of the salt. These results demonstrate that among
the range of salts tested, the combination of electrolysis
and SBC has a synergic effect and is a promising strategy
for controlling postharvest Penicillium decay of citrus
fruits
Salts addition improves the efficacy of electrolysis in controlling postharvest diseases of citrus fruits
No full textA new perspective in controlling postharvest citrus rots: the use of electrolyzed water
No full textThe efficacy of thin-film diamond coated electrodes (DiaCell® 101) for
disinfection of water artificially contaminated with Penicillium digitatum and
Pseudomonas spp. was tested. Electrolysis process was performed with different
operation conditions: current densities set at 4, 8, and 12A and water flow rate at
150, 300, and 600 L/h. For both pathogens, the experiments were performed in water
suspensions at a final concentration of 105 CFU/ml. Tap water was used as a control.
The results showed that fungal spores and bacterial cells were affected by flow rate
and current density applied. The higher the water flow rate the greater the
inactivation of the two microorganisms which were completely suppressed at high
recirculation flow (300-600 L/h/cell). Pseudomonas spp. cells were inactivated at the
highest current density applied (8-12A) after 6 min of electrolysis, whereas for P.
digitatum the complete inactivation was observed at the same current densities after
12 min. The results obtained suggest that the two parameters can be modulated in
order to achieve significant suppression in relation to the target microorganism and
to obtain an antimicrobial effect without generation of chlorine
Biochemical and transcriptomic changes associated with induced resistance in citrus fruits treated with sodium salts
No full textSodium salts are a promising alternative treatment to substitute/integrate the
use of synthetic fungicides for controlling postharvest decay of citrus. In vitro
studies indicated a direct activity of these salts against Penicillium attacking citrus,
however, differences in their effectiveness on various citrus species were observed in
in vivo trials, suggesting other modes of action. In this study, changes in enzymatic
activity and gene expression level of phenylalanine ammonia lyase (PAL) in
‘Valencia late’ sweet oranges treated with Na2CO3 and NaHCO3 (3% w/v) were
investigated. Both salts proved to increase PAL activity in orange tissues, upregulation
being confirmed by transcriptomic analyses, particularly at 12 h after
treatment. Thus, although other pathways cannot be excluded, the defense response
induced by Na2CO3 and NaHCO3 in citrus fruit seems to be associated with the
phenylpropanoid pathway, which has a role in the adaptation process to various
stresses. This response could enhance the citrus natural reaction to wounding and
pathogen attack, improving its protective effect. Thus induced resistance should be
considered as one of the possible mechanisms of salts in controlling postharvest
citrus decay
Evaluation of antifungal activity of “Karma”, a formulate based on potassium bicarbonate, against postharvest decay of fresh fruit and vegetables
No full textProtein hydrolysates as resistance inducers for controlling green mould of citrus fruit
No full textThe effectiveness of eight protein hydrolysates of natural origin (soybean,
lupin, pea, yeast, casein, and malt hydrolysate) for controlling Penicillium digitatum,
the main postharvest pathogen of citrus fruit, was evaluated by both in vitro and in
vivo trials. The in vitro screening showed no significant effect of the different
compounds on pathogen radial growth, whereas the application of the different
protein hydrolysates (1.6 mg/ml) to wounded fruits proved their ability to induce
resistance against P. digitatum by reducing significantly disease incidence and
severity. The best activity was observed on fruits treated with soybean, lupin, and
casein hydrolysates. Although further studies are needed, the results obtained are
encouraging and potential application against green mould on citrus fruit is
foreseen
Biochemical and transcriptomic changes associated with induced resistance in citrus fruit treated with sodium salts
No full text
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