Cinnamaldehyde inhibits the mycelial growth of Geotrichum citri-aurantii and induces defense responses against sour rot in citrus fruit

Wu, Yuting; Duan, Xiaofang; Jing, Guoxing; Ouyang, Qi; Tao, Nengguo

doi:10.1016/j.postharvbio.2017.03.004

Cited by 71 publications

(37 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…1‐MCP can maintain high level of antioxidant compounds, which have been reported to be existed in broccoli florets (Yuan et al, ), pears (Li et al, ), avocados (Zhang, Huber, & Rao, ) and bitter melons (Han et al, ). The increase in the total phenol content in the cinnamaldehyde‐treated samples further confirmed that 2.0 ml/L cinnamaldehyde can induce disease resistance against sour rot in citrus fruit (Wu, Duan, Jing, OuYang, & Tao, ). In the current research, the total phenolic and flavonoid contents were apparently induced by 1 × MFC citral and 1 μl/L 1‐MCP treatment (Figure ).…”

Section: Discussionsupporting

confidence: 52%

The combined effect of 1‐methylcyclopropene and citral suppressed postharvest grey mould of tomato fruit by inhibiting the growth of Botrytis cinerea

Zhang

Chen

et al. 2018

Journal of Phytopathology

View full text Add to dashboard Cite

1‐Methylcyclopropene (1‐MCP, 1 μl/L) and 1 × minimum fungicidal concentration (MFC) citral alone and in combination were used to treat on postharvest tomato fruits to investigate their influence on disease incidence and postharvest quality during fruit storage, which were stored at 90%–95% relative humidity and 25 ± 2°C. Weight loss, pH, hue angle (Hue°), total soluble solid (TSS), ascorbic acid content, firmness and antioxidant enzyme activities were evaluated after each storage period. 1 μl/L 1‐MCP or 1 × MFC citral reduced weight loss, retarded peel colour changes and retained postharvest fruit quality. 1 μl/L 1‐MCP + 1 × MFC citral could better maintain firmness and ascorbic acid content and increase antioxidant enzyme activities, compared to other treatments. Disease incidence of tomato fruit was significantly decreased, and spore germination and mycelia growth of Botrytis cinerea were suppressed by the combined treatment with 1 μl/L 1‐MCP and 1 × MFC citral. These results indicate that the combined treatment could effectively delay postharvest tomato fruits senescence and inhibit postharvest pathogens in vitro.

show abstract

Section: Discussionsupporting

confidence: 52%

The combined effect of 1‐methylcyclopropene and citral suppressed postharvest grey mould of tomato fruit by inhibiting the growth of Botrytis cinerea

Zhang

Chen

et al. 2018

Journal of Phytopathology

View full text Add to dashboard Cite

show abstract

“…Plant extracts have also been reported as inducers of the defense response in fruit against potential pathogens [82,83]. Obianom and Sivakumar [84], recently showed that a combination of prochloraz and 0.1% (v/v) thyme oil significantly reduces anthracnose and SER in the 'Fuerte' avocado.…”

Section: Plant Extractsmentioning

confidence: 99%

Fruit Stem-End Rot

et al. 2018

View full text Add to dashboard Cite

After harvest, the fruit ripens and stem-end rot (SER) starts to develop, leading to significant fruit losses. SER is caused by diverse pathogenic fungi that endophytically colonize the stem during fruit development in the orchard or field and remain quiescent until the onset of fruit ripening. During the endophytic-like stage, the pathogenic fungus colonizes the phloem and xylem of the fruit stem-end; after fruit ripening, the fungus converts to a necrotrophic lifestyle, while colonizing the fruit parenchyma, and causes SER. The fruit stem-end is colonized not only by pathogenic fungi, but also by various nonpathogenic endophytic microorganisms, including fungi, yeast and bacteria. However, little is known about the fruit stem-end endophytic microbiome, which could contain new and existing biocontrol agents. To control fruit SER, treatments such as ripening inhibition, harvesting with the stem, application of chemical or biological fungicides, or physical control such as heat treatments, cold storage, or exposure to light have been suggested. This review focuses on the characterization of SER pathogens, the stem-end microbiome, and different pre- and postharvest practices that could control fruit SER.

show abstract

“…16 In our recent study, CA was demonstrated to be able to inhibit the mycelial growth of G. citri-aurantii and induced defence responses against sour rot in citrus fruit. 17 In addition, it was found to be effective in inhibiting aerobic, psychrophilic, yeast and mould growth on fresh-cut papaya and on fresh-cut watermelon. 18,19 Although essential oils have been proven to be good antifungal agents, their application in reducing decay development and maintaining fruit quality is frequently limited because of their high volatility.…”

Section: Introductionmentioning

confidence: 99%

Effect of applying cinnamaldehyde incorporated in wax on green mould decay in citrus fruits

2017

Self Cite

View full text Add to dashboard Cite

show abstract

Cinnamaldehyde inhibits the mycelial growth of Geotrichum citri-aurantii and induces defense responses against sour rot in citrus fruit

Cited by 71 publications

References 31 publications

The combined effect of 1‐methylcyclopropene and citral suppressed postharvest grey mould of tomato fruit by inhibiting the growth of Botrytis cinerea

The combined effect of 1‐methylcyclopropene and citral suppressed postharvest grey mould of tomato fruit by inhibiting the growth of Botrytis cinerea

Fruit Stem-End Rot

Effect of applying cinnamaldehyde incorporated in wax on green mould decay in citrus fruits

Contact Info

Product

Resources

About