Anthracnose disease caused by Colletotrichum gloeosporioides Penz. is the major problem of harvested mango for domestic markets and for export. Control of anthracnose disease is currently based on the application of fungicides. However, it was reported that there are some chemical residues of chemical in mango and in the environment. Therefore, safe alternative methods for controlling anthracnose disease were studied. The aim of this experiment was to evaluate the antifungal properties of modified coconut oil (MCO) in vitro test and to investigate the combined effects of ethanolic shellac - modified coconut oil solution (ES-MCO), hot water (HW) and UV-C treatments on controlling anthracnose disease and maintaining postharvest quality of mango fruit cv. Chok-Anan (in vivo test). The antifungal activity of the MCO was determined by a paper disc method and tested the survival of MCO treated-fungal spores on PDA. The results revealed that 2% MCO significantly inhibited the mycelail growth of C. gloeosporioides on paper disc and completely killed fungal spore on PDA. In vivo test, harvested mangoes were cleaned with a solution of 100 ppm sodium hypochlorite and air dried. The fruit were treated with HW, UV-C followed by ES-MCO coating (HW + UV-C + ES-MCO), HW followed by UV-C (HW + UV-C), or ES-MCO alone. Untreated fruit served as the control. All fruit samples were then kept at 13°C for 15 days. HW + UV-C + ES-MCO treatments showed the most effective in reducing anthracnose disease, followed by HW + UV-C treatments, and ES-MCO treatment, while the control fruit showed the greatest symptoms of anthracnose disease. In addition, both the ES-MCO alone and the combined treatments of HW + UV-C + ES-MCO significantly delayed ripening of fruit by retarding firmness, weight loss, total soluble solids (TSS), titratable acidity (TA), ethylene production and respiration rate, while the peel and pulp color of mango fruit were maintained throughout the storage period. This founding shows that HW + UV-C + ES-MCO treatments may act as the safe alternative methods to suppress anthracnose disease and delayed the senescence of mango fruit during cold storage.
| Published in |
Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)
This article belongs to the Special Issue Food Processing and Food Quality |
| DOI | 10.11648/j.jfns.s.2015030102.11 |
| Page(s) | 1-8 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Coconut Oil, Heat Treatment, Irradiation, Mangifera Indica L., Shellac
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APA Style
Kanlaya Sripong, Pongphen Jitareerat, Apiradee Uthairatanakij, Varit Srilaong, Chalermchai Wongs-Aree, et al. (2015). Effects of Hot Water, UV-C and Modified Coconut Oil Treatments on Suppression of Anthracnose Disease and Maintenance of Quality in Harvested Mango cv. ‘Chok-Anan’. Journal of Food and Nutrition Sciences, 3(1-2), 1-8. https://doi.org/10.11648/j.jfns.s.2015030102.11
ACS Style
Kanlaya Sripong; Pongphen Jitareerat; Apiradee Uthairatanakij; Varit Srilaong; Chalermchai Wongs-Aree, et al. Effects of Hot Water, UV-C and Modified Coconut Oil Treatments on Suppression of Anthracnose Disease and Maintenance of Quality in Harvested Mango cv. ‘Chok-Anan’. J. Food Nutr. Sci. 2015, 3(1-2), 1-8. doi: 10.11648/j.jfns.s.2015030102.11
AMA Style
Kanlaya Sripong, Pongphen Jitareerat, Apiradee Uthairatanakij, Varit Srilaong, Chalermchai Wongs-Aree, et al. Effects of Hot Water, UV-C and Modified Coconut Oil Treatments on Suppression of Anthracnose Disease and Maintenance of Quality in Harvested Mango cv. ‘Chok-Anan’. J Food Nutr Sci. 2015;3(1-2):1-8. doi: 10.11648/j.jfns.s.2015030102.11
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Download@article{10.11648/j.jfns.s.2015030102.11,
author = {Kanlaya Sripong and Pongphen Jitareerat and Apiradee Uthairatanakij and Varit Srilaong and Chalermchai Wongs-Aree and Shinji Tsuyumu and Masaya Kato},
title = {Effects of Hot Water, UV-C and Modified Coconut Oil Treatments on Suppression of Anthracnose Disease and Maintenance of Quality in Harvested Mango cv. ‘Chok-Anan’},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {1-2},
pages = {1-8},
doi = {10.11648/j.jfns.s.2015030102.11},
url = {https://doi.org/10.11648/j.jfns.s.2015030102.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.11},
abstract = {Anthracnose disease caused by Colletotrichum gloeosporioides Penz. is the major problem of harvested mango for domestic markets and for export. Control of anthracnose disease is currently based on the application of fungicides. However, it was reported that there are some chemical residues of chemical in mango and in the environment. Therefore, safe alternative methods for controlling anthracnose disease were studied. The aim of this experiment was to evaluate the antifungal properties of modified coconut oil (MCO) in vitro test and to investigate the combined effects of ethanolic shellac - modified coconut oil solution (ES-MCO), hot water (HW) and UV-C treatments on controlling anthracnose disease and maintaining postharvest quality of mango fruit cv. Chok-Anan (in vivo test). The antifungal activity of the MCO was determined by a paper disc method and tested the survival of MCO treated-fungal spores on PDA. The results revealed that 2% MCO significantly inhibited the mycelail growth of C. gloeosporioides on paper disc and completely killed fungal spore on PDA. In vivo test, harvested mangoes were cleaned with a solution of 100 ppm sodium hypochlorite and air dried. The fruit were treated with HW, UV-C followed by ES-MCO coating (HW + UV-C + ES-MCO), HW followed by UV-C (HW + UV-C), or ES-MCO alone. Untreated fruit served as the control. All fruit samples were then kept at 13°C for 15 days. HW + UV-C + ES-MCO treatments showed the most effective in reducing anthracnose disease, followed by HW + UV-C treatments, and ES-MCO treatment, while the control fruit showed the greatest symptoms of anthracnose disease. In addition, both the ES-MCO alone and the combined treatments of HW + UV-C + ES-MCO significantly delayed ripening of fruit by retarding firmness, weight loss, total soluble solids (TSS), titratable acidity (TA), ethylene production and respiration rate, while the peel and pulp color of mango fruit were maintained throughout the storage period. This founding shows that HW + UV-C + ES-MCO treatments may act as the safe alternative methods to suppress anthracnose disease and delayed the senescence of mango fruit during cold storage.},
year = {2015}
}
TY - JOUR T1 - Effects of Hot Water, UV-C and Modified Coconut Oil Treatments on Suppression of Anthracnose Disease and Maintenance of Quality in Harvested Mango cv. ‘Chok-Anan’ AU - Kanlaya Sripong AU - Pongphen Jitareerat AU - Apiradee Uthairatanakij AU - Varit Srilaong AU - Chalermchai Wongs-Aree AU - Shinji Tsuyumu AU - Masaya Kato Y1 - 2015/01/29 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.s.2015030102.11 DO - 10.11648/j.jfns.s.2015030102.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 1 EP - 8 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.s.2015030102.11 AB - Anthracnose disease caused by Colletotrichum gloeosporioides Penz. is the major problem of harvested mango for domestic markets and for export. Control of anthracnose disease is currently based on the application of fungicides. However, it was reported that there are some chemical residues of chemical in mango and in the environment. Therefore, safe alternative methods for controlling anthracnose disease were studied. The aim of this experiment was to evaluate the antifungal properties of modified coconut oil (MCO) in vitro test and to investigate the combined effects of ethanolic shellac - modified coconut oil solution (ES-MCO), hot water (HW) and UV-C treatments on controlling anthracnose disease and maintaining postharvest quality of mango fruit cv. Chok-Anan (in vivo test). The antifungal activity of the MCO was determined by a paper disc method and tested the survival of MCO treated-fungal spores on PDA. The results revealed that 2% MCO significantly inhibited the mycelail growth of C. gloeosporioides on paper disc and completely killed fungal spore on PDA. In vivo test, harvested mangoes were cleaned with a solution of 100 ppm sodium hypochlorite and air dried. The fruit were treated with HW, UV-C followed by ES-MCO coating (HW + UV-C + ES-MCO), HW followed by UV-C (HW + UV-C), or ES-MCO alone. Untreated fruit served as the control. All fruit samples were then kept at 13°C for 15 days. HW + UV-C + ES-MCO treatments showed the most effective in reducing anthracnose disease, followed by HW + UV-C treatments, and ES-MCO treatment, while the control fruit showed the greatest symptoms of anthracnose disease. In addition, both the ES-MCO alone and the combined treatments of HW + UV-C + ES-MCO significantly delayed ripening of fruit by retarding firmness, weight loss, total soluble solids (TSS), titratable acidity (TA), ethylene production and respiration rate, while the peel and pulp color of mango fruit were maintained throughout the storage period. This founding shows that HW + UV-C + ES-MCO treatments may act as the safe alternative methods to suppress anthracnose disease and delayed the senescence of mango fruit during cold storage. VL - 3 IS - 1-2 ER -
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