2011
DOI: 10.1111/j.1439-0434.2011.01792.x
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Antifungal Vapour-phase Activity of a Combination of Allyl Isothiocyanate and Ethyl Isothiocyanate Against Botrytis cinerea and Penicillium expansum Infection on Apples

Abstract: The potential use of allyl isothiocyanate (AITC) and ethyl isothiocyanate (EITC), singly and in combination, was tested in in vitro and in vivo trials for their effect on Penicillium expansum Link and Botrytis cinerea Persl. infection on apple when used as a fumigant. A 3 : 1 ratio of AITC : EITC was more efficient at reducing in vitro spore germination of P. expansum and B. cinerea than were other combinations or either AITC or EITC alone. The optimized combination showed the lowest EC 50 values, at 0.08 and … Show more

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Cited by 19 publications
(29 citation statements)
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“…During the degradation of these plants, glucosinolate compounds are hydrolyzed by the myrosinase enzyme, which results in the production of volatile fungitoxic compounds, mainly isothiocyanates (ITCs) (Al-Gendy et al, 2010;Mari et al, 2008). These compounds have had their fungitoxic effects demonstrated against several postharvest pathogens (Mari et al, 2008;Ugolini et al, 2014;Wang et al, 2010;Wu et al, 2011). In this study, despite the chemical constituents of the canola and Indian Table 4 Comparison between the canola and Indian mustard extract Sp-I-T-Sp control strategy and the conventional brown rot control achieved through the application of the fungicide azoxystrobin ® (2 g L −1 ) in 'Eldorado' peaches.…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…During the degradation of these plants, glucosinolate compounds are hydrolyzed by the myrosinase enzyme, which results in the production of volatile fungitoxic compounds, mainly isothiocyanates (ITCs) (Al-Gendy et al, 2010;Mari et al, 2008). These compounds have had their fungitoxic effects demonstrated against several postharvest pathogens (Mari et al, 2008;Ugolini et al, 2014;Wang et al, 2010;Wu et al, 2011). In this study, despite the chemical constituents of the canola and Indian Table 4 Comparison between the canola and Indian mustard extract Sp-I-T-Sp control strategy and the conventional brown rot control achieved through the application of the fungicide azoxystrobin ® (2 g L −1 ) in 'Eldorado' peaches.…”
Section: Discussionmentioning
confidence: 99%
“…Fungal toxicity of ITCs has had proven against several postharvest pathogens (Mari et al, 2008;Ugolini et al, 2014;Wang et al, 2010;Wu et al, 2011). Nevertheless, in the majority of these studies, ITCs were tested in isolation, in their synthetic form, to pathogens control.…”
Section: Introductionmentioning
confidence: 99%
“…There has been interest in the possibility of using isothiocyanates as natural preservatives, to prevent bacterial and fungal growth on diverse food products, from chicken meat to apples (Shin et al 2010;Wu et al 2011;Wilson et al 2013). While they are generally considered safe for human consumption, the strong odor and flavor of these chemical can be unpleasant.…”
Section: Glucosinolatesmentioning
confidence: 97%
“…4.2), which are responsible for the bitter and pungent flavors of crucifers like cabbage, mustard or wasabi. Isothiocyanates are toxic in vitro to a wide variety of organisms, including fungi and bacteria (Aires et al 2009;Schlaeppi et al 2010;Shin et al 2010;Wu et al 2011;Stotz et al 2011). …”
Section: Glucosinolatesmentioning
confidence: 99%
“…These commercial compounds also possess a carboxylic function in position 4. Isothiocyanate compounds such as allyl isothiocyanate, ethyl isothiocyanate, and so on are also used to control fungi mycelial growth [23]. The isothiocyanate group could be combined with zymoprotein which produces sulfydryl amino acids (activation of apoptosis proteins) in the fungi, causing the fungi to die.…”
Section: Introductionmentioning
confidence: 99%