Cellular alterations in Pectobacterium carotovorum treated with nanostructured formulations during the incubation time

Sotelo-Boyás, María Elena; Correa‐Pacheco, Zormy Nacary; Corona-Rangel, María Luisa; Villanueva-Arce, Ramón; Baños, Silvia Bautista

doi:10.1007/s00203-019-01628-w

Cited by 6 publications

(4 citation statements)

References 21 publications

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“…In a recent study (Sotelo‐Boyás, Correa‐Pacheco, Corona‐Rangel, Villanueva‐Arce, & Bautista‐Baños, 2019), cellular alterations in P. carotovorum and viability were evaluated by TEM and two colorimetric assays: 3‐(4,5 dimethylthiazol‐2‐yl)−2,5diphenyl tetrazolium bromide (MTT) and alamar blue (AMB). The deformation of the bacteria cell wall and the plasma membrane, as well as the loss of the cell content and lysis, was observed.…”

Section: Resultsmentioning

confidence: 99%

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Correa‐Pacheco

Corona-Rangel

Bautista‐Baños

et al. 2020

Journal of Food Science

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Pectobacterium carotovorum is a phytopathogenic bacteria that causes significant economic loses in food crops, such as bell pepper, which is of special significance in the value of production and trade in Mexico. Therefore, a solution for fruit conservation must be sought. Due to environmental concerns, it is necessary the use of environmentally‐friendly active packaging. In this article, chitosan and chitosan‐thyme essential oil nanocoatings were used for the preservation of green bell pepper. Different formulations based on chitosan nanoparticles (CSNPs) and chitosan‐thyme essential oil nanoparticles (15, 30, and 45%) were prepared. For uncoated and coated bell peppers, the quality and physiological variables of inoculated and uninoculated fruit with P. carotovorum during 12‐day storage period were assessed. According to the results, the weight loss of the fruit remained almost constant over the storage days for the different formulations. A decrease in fruit firmness and an increase in the respiration rate and ascorbic acid content until day 8 with a decrease at the end of the storage period were observed. Of all the evaluated nanocoatings, the fruit treated with the formulation containing 15% CSNPs showed the lowest colony‐forming units and disease incidence. Also, the coated bell peppers with this formulation had lower CO2 production compared to the remaining treatments, and the weight loss and firmness were maintained. Therefore, the use of CSNP coatings could represent a good alternative for the protection of bell pepper against the pathogenic bacteria P. carotovorum.Practical ApplicationThe results of the application of nanocoatings based on chitosan and chitosan‐thyme essential oil as an antibacterial agent against P. carotovorum on green bell pepper during 12‐day storage period suggest that nanoparticle‐based coatings can be a natural option for the preservation of fruit quality during ripening.

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Section: Resultsmentioning

confidence: 99%

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Correa‐Pacheco

Corona-Rangel

Bautista‐Baños

et al. 2020

Journal of Food Science

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“…The latter values are similar to those obtained in this investigation using a lower dose (25–50 μl/mL) of CNP, CSNP and CPNP. Regarding the mechanisms of action, Sotelo‐Boyás et al (2019) reported the cell damage and cell inhibitory effects on Pectobacterium carotovorum , treated with nanoparticles, with cell surface alterations such as the deformation and disappearance of the cell wall and the plasmatic membrane, loss of cell content, and lysis.…”

Section: Discussionmentioning

confidence: 99%

“…Regarding the mechanisms of action,Sotelo-Boyás et al (2019) reported the cell damage and cell inhibitory effects on Pectobacterium carotovorum, treated with nanoparticles, with cell surface alterations such as the deformation and disappearance of the cell wall and the plasmatic membrane, loss of cell content, and lysis.In general, the nanocoating with CNP, CPNP and CSNP did not have an inhibitory effect on the development of fungi in the three mango cvs. which has the highest disease incidence after 10 d of storage.…”

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Efficacy of extracts of mango residues loaded in chitosan nanoparticles and their nanocoatings on in vitro and in vivo postharvest fungal

Istúriz‐Zapata

Correa‐Pacheco

Bautista‐Baños

et al. 2022

Journal of Phytopathology

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The mango agribusiness generates thousands of dollars in income for Mexico from the export of fresh fruit to processed products (Sumaya et al., 2012). However, thousands of tons of agro-industrial waste are generated during processing, such as peels, seeds and pulp attached to the peel, are generated during processing, which poses a problem if they are not properly disposed of (Wall-Medrano et al., 2015).However, the organic wastes are rich, in bioactive compounds, such as polyphenols, flavonoids, natural pigments and vegetable oils.These compounds are primarily found in seeds and peels (Ribeiro et al., 2008;Vega et al., 2013) and have various applications in the agricultural industry as biofungicides (Ayala-Zavala et al., 2010;Alzate et al., 2011). These residues can contain volatile compounds, such as

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“…With respect to the low levels of A. flavus incidence in tortillas treated with chitosan + nanoparticles of propolis + nanoparticles pine resin extract (T10), this could be associated with cellular damage to A. flavus . As far as we know, there are no published reports about the mode of action of nanoparticles on fungal phytopathogens; however, in observations by transmission electron microscopy shown by Sotelo Boyás et al [ 30 ] on the plant pathogenic Pectobacterium carotovorum treated with nanoparticles of chitosan + thyme essential oil, there was evidence of initial cell wall damage at 6 h of treatment followed by a total cell destruction at membrane level at 48 h.…”

Section: Discussionmentioning

confidence: 99%

Effect of Biodegradable Coatings on the Growth of Aspergillus flavus In Vitro, on Maize Grains, and on the Quality of Tortillas during Storage

et al. 2022

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The fungus Aspergillus flavus causes serious damage to maize grains and its by-products, such as tortilla. Currently, animal and plant derivatives, such as chitosan and propolis, and plant extract residues, respectively, are employed as alternatives of synthetic fungicides. The objective of this research was to evaluate the efficacy of several formulations based on propolis-chitosan-pine resin extract on the in vitro growth of A. flavus, the growth of maize grain plantlets and the quality of stored tortillas at 4 and 28 °C. The most outstanding formulation was that based on 59.7% chitosan + 20% propolis nanoparticles + 20% pine resin extract nanoparticles; since the in vitro conidia germination of A. flavus did not occur, disease incidence on grains was 25–30% and in tortillas, 0% infection was recorded, along with low aflatoxin production (1.0 ppb). The grain germination and seedling growth were markedly reduced by the nanocoating application. The percentage weight loss and color of tortillas were more affected by this coating compared to the control, and the rollability fell within the scale of non-ruptured at 4 °C and partially ruptured at 28 °C. The next step is to evaluate the toxicity of this formulation.

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Cellular alterations in Pectobacterium carotovorum treated with nanostructured formulations during the incubation time

Cited by 6 publications

References 21 publications

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Efficacy of extracts of mango residues loaded in chitosan nanoparticles and their nanocoatings on in vitro and in vivo postharvest fungal

Effect of Biodegradable Coatings on the Growth of Aspergillus flavus In Vitro, on Maize Grains, and on the Quality of Tortillas during Storage

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