Bacterial extracts and bioformulates as a promising control of fruit body rot and root rot in avocado cv. Hass

Granada, David; López-Luján, Lorena María; Ramírez-Restrepo, Sara; Morales, Juan; Peláez-Jaramillo, Carlos; Andrade, Galdino; Bedoya-Pérez, Juan Carlos

doi:10.1016/s2095-3119(19)62720-6

Cited by 20 publications

(7 citation statements)

References 39 publications

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“…Avokadonun hasat sonrası hastalıkları fungisitlerin uygulanmasıyla kontrol altına alınabilir. Kimyasal ilaçların kullanımını azaltmak ve avokado meyvesini hasat sonrası güvenli bir şekilde korumak için esansiyel yağ kullanımı [43][44][45][46][47][48][49], biyobozunur polimerlerin kullanımı [50][51][52][53][54][55][56], bitki savunma düzenleyici bileşenlerin kullanımı [43,57,58], biyolojik kontrol ajanlarının kullanımı [59][60][61][62][63] gibi çeşitli alternatif yöntemler uygulanmaktadır.…”

Section: Meyve Sağlığı Ve Hastalıklarıunclassified

Avocado: Its Processing and Uses

Demircan

Velioğlu

2022

Akademik Gıda

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Avokado, zengin besin bileşimi ve önemli miktarda yağ içeriği ile öne çıkan bir tropikal meyvedir. Taze meyve olarak tüketiminin yanı sıra günlük diyette avokado içerikli ürünlere olan arz ve talep artmaktadır. Avokadonun besin değeri ve yararlarını araştıran çalışmalarla birlikte, üretim miktarı ve yeni kullanım alanları da günden güne artmaktadır. Avokadonun işlenmesindeki en önemli sorun meyvenin hızlı renk değişimine uğraması ve fiziksel, kimyasal ve mikrobiyolojik etkenler nedeniyle raf ömrünün kısa olmasıdır. Bu sorunların etkisi, meyvenin işlenmeden önce ısıl işlem, düşük sıcaklıkta koşullandırma, yüzey kaplama, modifiye/kontrollü atmosfer ve 1-metilsiklopropen kullanımı gibi uygulamalara tabii tutulması ile azaltılabilmektedir. İyi kalitede ve işlenebilecek nitelikte olan avokado meyveleri hedef pazara bağlı olarak ve uygun teknolojiler kullanılarak yağ, guakamol, püre, sos, taze dilim, kurutulmuş veya dondurulmuş ürün olarak işlenmektedir. Bu derlemede belirli kalite kriterlerine sahip avokado meyvelerinin işlenmesi ile oluşan ve günden güne gelişmeye devam eden avokado bazlı ürün pazarı ele alınmaktadır.

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Section: Meyve Sağlığı Ve Hastalıklarıunclassified

Avocado: Its Processing and Uses

Demircan

Velioğlu

2022

Akademik Gıda

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“…The Bacillus species have been used as biocontrol agents due to their action mechanisms as biofungicides (competition, parasitism, predators, and antagonism) and adaptation to a large number of environments [41,42]. They produce a large number of secondary metabolites with antagonistic activity, and they secrete antifungal proteins (antimicrobial, low toxicity, strong antimicrobial activities, high biodegradability, and high-temperature tolerance) and low molecular weight volatile compounds with antifungal activity [43]. In plant cells, the volatile compounds produced by the Bacillus do not have a toxic effect.…”

Section: Bacillus Sppmentioning

confidence: 99%

Non-Chemical Treatments for the Pre- and Post-Harvest Elicitation of Defense Mechanisms in the Fungi–Avocado Pathosystem

et al. 2021

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The greatest challenge for the avocado (Persea americana Miller) industry is to maintain the quality of the fruit to meet consumer requirements. Anthracnose is considered the most important disease in this industry, and it is caused by different species of the genus Colletotrichum, although other pathogens can be equally important. The defense mechanisms that fruit naturally uses can be triggered in response to the attack of pathogenic microorganisms and also by the application of exogenous elicitors in the form of GRAS compounds. The elicitors are recognized by receptors called PRRs, which are proteins located on the avocado fruit cell surface that have high affinity and specificity for PAMPs, MAMPs, and DAMPs. The activation of defense-signaling pathways depends on ethylene, salicylic, and jasmonic acids, and it occurs hours or days after PTI activation. These defense mechanisms aim to drive the pathogen to death. The application of essential oils, antagonists, volatile compounds, chitosan and silicon has been documented in vitro and on avocado fruit, showing some of them to have elicitor and fungicidal effects that are reflected in the postharvest quality of the fruit and a lower incidence of diseases. The main focus of these studies has been on anthracnose diseases. This review presents the most relevant advances in the use of natural compounds with antifungal and elicitor effects in plant tissues.

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“…Elsewhere, bacterial extracts of Serratia sp. showed a high potential for the control of postharvest rot infections caused by C. gloeosporioides [69]. Yeast strains have also been shown to impart antagonistic benefits against avocado disease-causing pathogens.…”

Section: Biocontrolmentioning

confidence: 99%

“…Yeast strains have also been shown to impart antagonistic benefits against avocado disease-causing pathogens. The yeast strains had been previously shown in vitro antagonistic activity against C. gloeosporioides [69]. Various Bacillus spp., which were originally isolated from leaf and fruit surfaces of avocados, were also observed to effectively control anthracnose of avocado [70,71].…”

Section: Biocontrolmentioning

confidence: 99%

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

2020

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Developing postharvest management techniques using environmentally friendly and non-chemical approaches is key to extending the shelf life of avocados in a safer and health conscious manner. Avocados are prone to postharvest deterioration caused by mechanical damage, chilling injury, soft landing, uneven ripening and decay. Among the different cultivars of avocados commercially grown worldwide, the ‘Hass’ variety continues to be the most predominant due to its nutty flavour and functional properties. Most of the literature on postharvest decay and disorders affecting avocado fruit quality during storage and marketing is dedicated to the Hass avocado. Some of these postharvest problems are unique to the ‘Hass’ avocado can possibly be controlled by simply investing more research into other cultivars. These postharvest losses can be significantly controlled using eco-friendly technologies, such as modified atmosphere, physical heat treatments and most importantly investing in natural biodegradable products with naturally inherent antimicrobial properties. Thus, this review includes the recent research-based information on the use of non-chemical treatments on the improvement of fruit health and quality.

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Bacterial extracts and bioformulates as a promising control of fruit body rot and root rot in avocado cv. Hass

Cited by 20 publications

References 39 publications

Avocado: Its Processing and Uses

Avocado: Its Processing and Uses

Non-Chemical Treatments for the Pre- and Post-Harvest Elicitation of Defense Mechanisms in the Fungi–Avocado Pathosystem

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

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