A cinnamaldehyde-based formulation as an alternative to sodium hypochlorite for post-harvest decontamination of citrus fruit

Zamuner, Caio Felipe Cavicchia; Dilarri, Guilherme; Bonci, Lucia C.; Saldanha, Luiz Leonardo; Behlau, Franklin; Marin, Tamiris G. S.; Sass, Daiane Cristina; Bacci, Maurício; Ferreira, Henrique

doi:10.1007/s40858-020-00338-9

Cited by 18 publications

(16 citation statements)

References 22 publications

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“…Bacterial susceptibility to the compounds was assessed using the methodology described by Zamuner et al. (2020) with minor modifications. Briefly, X .…”

Section: Methodsmentioning

confidence: 99%

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Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses

Battagin

Caccalano

Dilarri

et al. 2021

J. Food Process. Preserv.

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Citrus canker is a quarentenary disease caused by Xanthomonas citri subsp. citri (X. citri). Thus, sanitization of fresh fruit is a necessary measure before any commercial activity. Therefore, we evaluated the clove essential oil (CEO), as an alternative sanitizer for the disinfection of citrus fruit in packinghouses. Tests in vitro and in vivo were carried out to determine the cell inhibitory concentration and to verify the efficacy of the oil for the disinfection of citrus fruits. In in vitro tests, CEO was able to inhibit X. citri when used at 0.75% (v/v). In experiments that simulate the sanitization process used in packinghouses, 5% CEO was as effective as the recommended sanitization product based on sodium hypochlorite. GC‐MS results showed a high presence of eugenol derivatives as the major compounds of CEO. All results proved that CEO is a potential sanitizer that could be used as an alternative to sodium hypochlorite. Novelty impact statement Experimental evidence shows that the clove essential oil (CEO) has the same sanitization efficacy as sodium hypochlorite, which makes of CEO an alternative sanitizer for the decontamination of citrus fruits to be exported to the European Union. CEO is a safer and more sustainable sanitizer for the postharvest disinfection of citrus fruit.

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“…Bacterial susceptibility to the compounds was assessed using the methodology described by Zamuner et al. (2020) with minor modifications. Briefly, X .…”

Section: Methodsmentioning

confidence: 99%

“…Fruit washing assay was performed following the method described by Zamuner et al. (2020), with some modifications. The limes were prepared by washing with autoclaved deionized water to remove debris and dust from the field, and allowed to dry at room temperature (~23°C) for 16 hr.…”

Section: Methodsmentioning

confidence: 99%

Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses

Battagin

Caccalano

Dilarri

et al. 2021

J. Food Process. Preserv.

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“…After treatment, limes were quickly dried with the help of a hair drier (non‐heated air‐flow) for 30 s. The experiment control consisted of limes contaminated with X. citri , and after sprayed with autoclaved distilled water. Cell recovery after treatment was done according to Zamuner et al 21 . Limes were placed into plastic bags, and washed with 100 mL of 1× PBS for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses

et al. 2020

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BACKGROUND The largest and most profitable market for citrus is the production of fresh fruit. Xanthomonas citri subsp. citri is a Gram‐negative plant pathogen and the etiological agent of citrus canker, one of the major threats to citrus production worldwide. In the early stages of infection, X. citri can attach to plant surfaces by means of biofilms. Biofilm is considered an essential virulence factor, which helps tissue colonization in plants. Thus, sanitization of citrus fruit is mandatory in packinghouses before any logistic operation as packing and shipment to the market. The aim of this study was to evaluate electrolysed water (EW) as a sanitizer for the disinfection of citrus fruit in packinghouses. RESULTS Using a protocol to monitor cell respiration we show that EW, obtained after 8 and 9 min of electrolysis, sufficed to kill X. citri when applied at a concentration of 500 μL mL−1. Furthermore, microscopy analysis, combined with time‐response growth curves, confirmed that EW affects the bacterial cytoplasmatic membrane and it leads to cell death in the first few minutes of contact. Pathogenicity tests using limes to simulate packinghouse treatment showed that EW, produced with 9 min of electrolysis, was a very effective sanitizer capable of eliminating X. citri from contaminated fruit. CONCLUSION It was possible to conclude that EW is significantly effective as sodium hypochlorite (NaClO) at 200 ppm. Therefore, EW could be an alternative for citrus sanitization in packinghouses. © 2020 Society of Chemical Industry

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“…Before we tested HA in plant protection, it was necessary to determine a safe dose to be applied in order to avoid resistance induction/adaptation of X. citri when exposed to the compound (Oz et al 2014;Zamuner et al 2020). For this, X. citri was cultivated in the presence of HA starting with a sublethal dose (1/8 of the IC = 1Á07 mmol l −1 or 125 ppm).…”

Section: Determination Of a Safe Dose For Plant Protectionmentioning

confidence: 99%

“…The bacteria can rapidly disseminate from plant to plant by the combined action of wind and rain, which can potentially spread the disease very fast among orchards (Gottwald et al 2002). Moreover, contaminated fruit cannot be commercialized due to the risk of spreading the pathogen to regions free of citrus canker Zamuner et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Hexanoic acid: a new potential substitute for copper‐based agrochemicals against citrus canker

et al. 2021

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Aims: The aim of the study is to evaluate hexanoic acid (HA) as an alternative to manage citrus canker. Methods and Results: The minimal growth inhibitory concentration of HA against Xanthomonas citri subsp. citri was determined at 2Á15 mmol l −1 using a respiratory activity assay. Growth curves at different pH values showed that growth inhibition was not due to media acidification induced by HA. The germination rate and root elongation of Lactuca sativa seeds exposed to different concentrations of HA (varying from 0Á86 to 5Á16 mmol l −1 ) were assessed to screen for phytotoxicity. The acid exhibited low phytotoxicity for L. sativa at 1Á29 and 2Á58 mmol l −1 . To evaluate the ability of HA to protect citrus against X. citri infection, leaves of Citrus sinensis were sprayed with the acid and subsequently challenged with X. citri. HA at 3Á44 mmol l −1 was able to protect citrus against infection, showing a reduction of three orders of magnitude in the number of citrus canker lesions per cm 2 when compared to the untreated negative control. Conclusion: HA is a potential alternative to copper for citrus canker management. Significance and Impact of the Study: HA inhibits X. citri growth, exhibits low phytotoxicity and is an alternative to copper for the protection of citrus plants against bacterial infection.

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A cinnamaldehyde-based formulation as an alternative to sodium hypochlorite for post-harvest decontamination of citrus fruit

Cited by 18 publications

References 22 publications

Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses

Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses

Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses

Hexanoic acid: a new potential substitute for copper‐based agrochemicals against citrus canker

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