Inhibition of Penicillium expansum by an oxidative treatment

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• 作者：Luciana Cerioni¹ ; Marí ; a de los Á ; ngeles Lazarte¹ ; Josefina Marí ; a Villegas ; Luisa Rodrí ; guez-Montelongo ; Sabrina Iné ; s Volentini ; ^{sabrina@fbqf.unt.edu.ar}
• 关键词：Penicillium expansum ; Apple ; Hydrogen peroxide ; Sodium hypochlorite
• 刊名：Food Microbiology
• 出版年：2013
• 出版时间：April, 2013
• 年：2013
• 卷：33
• 期：2
• 页码：298-301
• 全文大小：322 K

文摘

Several oxidizing compounds such as sodium hypochlorite (NaClO) and hydrogen peroxide (H₂O₂) are used to control postharvest decay in fresh fruit due to their antimicrobial effects. Here, we applied these compounds in?vitro, in the presence of CuSO₄, against Penicillium expansum, causal agent of apple blue mold. MICs were 50?mg?L^?1 and 400?mmol?L^?1 for NaClO and H₂O₂, respectively, when these compounds were individually applied to conidia suspensions during 2?min. A combined oxidative treatment (OT) consisting on an incubation with 1?mg?L^?1 NaClO and 200?mmol?L^?1 H₂O₂, in the presence of 6?mmol?L^?1 CuSO₄, inhibited growth, conidial germination and fungal infectivity on apple. The fractional inhibitory concentration index for the interaction between NaClO and H₂O₂ in the OT was 0.52 indicating a synergistic effect of the oxidizing compounds. These results suggest that the OT could be an interesting alternative for apple diseases postharvest control.