Postharvest Treatment with Hydrogen Peroxide to Control Orange Fruit Decay Caused by Penicillum digitatum and Penicillum italicum
International Journal of Applied Agricultural Sciences
Volume 5, Issue 5, September 2019, Pages: 114-119
Received: Aug. 29, 2019;
Accepted: Sep. 30, 2019;
Published: Oct. 15, 2019
Views 39 Downloads 14
Xiangchun Meng, Fruit Tree Research Institute, Guangdong Academy of Agricultural Science, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture, Guangzhou, P. R. China
Zepeng Huang, Fruit Tree Research Institute, Guangdong Academy of Agricultural Science, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture, Guangzhou, P. R. China
Chao Fan, Fruit Tree Research Institute, Guangdong Academy of Agricultural Science, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture, Guangzhou, P. R. China
Imazalil and Thiabendazole chemical based fungicides are currently used to control citrus green/blue molds, which is mainly caused by P. digitatum and P. italicum. In order to find alternative methods for control of citrus fruit diseases to avoid fungicide caused health and environmental problems, current research was conducted to explore the antifungal effectiveness of H2O2-Ag+ (Hydrogen peroxide stabilized with silver ions), which is a universally applicable and high effective disinfectant against pathogenic microorganisms, and has been used to control postharvest decay of fresh fruits in most developed countries, in the context of in vitro and in vivo P. digitatum and P. italicum development in the Newhall navel orange. H2O2-Ag+ was found to be effective in inhibiting in vitro radial growth and in vivo inoculated lesion development of Penicillum italicum and Penicillum digitatum. Dipping fruit with H2O2 at concentrations of 1-2% before storage reduced the decay incidence of orange after 30 and 60 days cold storage following by 3 days shelf life, although it was less effective than the positive control of fungicide Imazalil (500ppm). H2O2 provided a disinfectant effect on the pericarp, as indicated by significant reduction of total bacterial, mold and yeast counts. After cold storage and shelf-life, no significant difference was found among all treatments in the total soluble solids (TSS), titratable acid (TA), while higher vitamin C content was found in the Imazalil treated fruit. This research suggest that H2O2 can be an alternative to chemical fungicides that, although more effective, pose problems due to their residue levels and health concerns, especially for the organic fruit industry.
Postharvest Treatment with Hydrogen Peroxide to Control Orange Fruit Decay Caused by Penicillum digitatum and Penicillum italicum, International Journal of Applied Agricultural Sciences.
Vol. 5, No. 5,
2019, pp. 114-119.
H. Talibi, H. Boubaker, E. H. Boudyach and B. A. A. Ait. Alternative methods for the control of postharvest citrus disease. Journal of Applied Microbiology 117, 1-7, 2014.
H. C. Montesinos, R. P. A. Moscoso and L. Palou. Evaluation of sodium benzoate and other food additives for the control of citrus postharvest green and blue molds. Postharvest Biology and Technology 115, 72-80, 2016.
K. Papoutsis, M. M. Mathioudakis, J. H. Hasperue and V. Ziogas. Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicillium digitatum and Penicillium italicum. Trends in Food Science & Technology 86, 479-491, 2019.
Z. Berk. Postharvest changes. In Z. Berk (Ed.). Citrus fruit processing (pp. 95-105). San Diego: Acedemic Press, 2016.
R. B. Waghmare and U. S. Annapure. Effects of hydrogen peroxide, modified atmosphere and their combination on quality of minimally processed cluster beans. Journal of Food Science and Technology 54, 3658-3665, 2017.
E. Feliziani, A. Lichter, J. L. Smilanick and A. Ippolito. Disinfecting agents for controlling fruit and vegetable diseases after harvest. Postharvest Biology and Technology 122, 53-69, 2016.
A. Gopal, J. Coventry and J. Wan. Alternative disinfection techniques to extend the shelf life of minimally processed iceberg lettuce. Food Microbiology 27, 210-219, 2010.
S. V. Haute, I. Tryland, A. Veys and Sampers I. Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency. Food Control 50, 173-183, 2015.
L. Cerioni, M. Sepulveda and Z. Rubio-Ames, et al. Control of lemon postharvest diseases by low-toxicity salts combined with hydrogen peroxide and heat. Postharvest Biology and Technology 83, 17-21, 2013.
M. Sisquella, C. Casals, I. Vinas, N. Teixido and J. Usall. Combination of peracetic acid and hot water treatment to control postharvest brown rot on peaches and nectarines. Postharvest Biology and Technology 83, 1-8, 2013.
L. Cerioni, S. I. Volentini, F. E. Prodo, V. A. Rapisarda and M. L. Rodriguez. Cellular damage induced by a sequential oxidative treatment on Penicillium digitatum. Journal of Applied Microbiology 109, 1441-1449, 2010.
R. Nabizadeh, N. Samadi, Z. Sadeghpour and M. Beikzadeh. Feasibility study of using complex of hydrogen peroxide and silver for disinfecting swimming pool water and its environment. Journal of Environmental Health Science & Engineering 5, 235-242, 2008.
S. Alvarado, S. Ibarrasanchez and O. Rodríguezgarcia. Comparison of rinsing and sanitizing procedures for reducing bacterial pathogens on fresh cantaloupes and bell peppers. Journal of Food Protection 7, 655-660, 2009.
P. A. G. Elmer and T. Reglinski. Biosuppression of Botrytis cinerea in grapes. Plant Pathology 55, 155-177, 2006.
E. Fallik, Y. Aharoni, S. Grinberg, A. Copel and J. D. Klein. Postharvest hydrogen peroxide treatment inhibits decay in eggplant and sweet red pepper. Crop Protection 13, 451-454, 1994.
Y. Aharoni, A. Copel and E. Fallik. The use of hydrogen peroxide to control postharvest decay on ‘Galia’ melons. Annals of Applied Biology 125, 189-193, 2008.
U. Afek, J. Orenstein and J. J. Kim. Control of silver scurf disease in stored potato by using hydrogen peroxide plus (HPP). Crop Protection 20, 69-71, 2001.
K. I. A. Mughrabi. Postharvest treatment with hydrogen peroxide suppresses silver scurf (Helminthosporiumsolani), dry rot (Fusarium sambucinum), and soft rot (Erwiniacarotovora subsp. carotovora) of stored potatoes. The Americans Journal of Plant Science and Biotechnology 4, 74-81, 2010.
X. Meng, J. Li and F. Bi. Antifungal activities of crude extractum from Camellia semiserrata Chi (Nanshancha) seed cake against Colletotrichum musae, Colletotrichum gloeosporioides and Penicillium italicum in vitro and in vivo Fruit Test. Plant Pathology Journal 31, 414-420, 2015.