Combination of hot water, Bacillus amyloliquefaciens HF-01 and sodium bicarbonate treatments to control postharvest decay of mandarin fruit

Hong, Peng; Hao, Weining; Luo, Jianjun; Chen, Shaohua; Hu, Meiying; Zhong, Guohua

doi:10.1016/j.postharvbio.2013.10.004

Cited by 74 publications

(56 citation statements)

References 39 publications

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“…An Overview of such technologies is presented in table 1. heat treatment reduction of chilling injury, delay of ripening, killing of critical insect contaminants and controls decay high-energy costs and added labour potato, tomato, carrot, strawberry, asparagus, broccoli, beans, kiwi, celery, lettuce, melon, grape, plum, peach, spinach and rocket leaves [5][6][7][8][9][10][11] . It has been demonstrated that heat shock by using hot water washing at temperatures ranging from 37 to 55 • C for a duration of 30 s to 3 min can improve the postharvest quality of spinach, rocket leaves, apples and mandarin fruit [7][8][9][10]. A clear mode of action of any water treatment is to wash-off the spores from the fruit surface [5].…”

Section: Introductionmentioning

confidence: 99%

Postharvest treatments of fresh produce

Mahajan

Caleb

Singh

et al. 2014

Phil. Trans. R. Soc. A.

259

166

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Postharvest technologies have allowed horticultural industries to meet the global demands of local and large-scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Harvested products are metabolically active, undergoing ripening and senescence processes that must be controlled to prolong postharvest quality. Inadequate management of these processes can result in major losses in nutritional and quality attributes, outbreaks of foodborne pathogens and financial loss for all players along the supply chain, from growers to consumers. Optimal postharvest treatments for fresh produce seek to slow down physiological processes of senescence and maturation, reduce/inhibit development of physiological disorders and minimize the risk of microbial growth and contamination. In addition to basic postharvest technologies of temperature management, an array of others have been developed including various physical (heat, irradiation and edible coatings), chemical (antimicrobials, antioxidants and anti-browning) and gaseous treatments. This article examines the current status on postharvest treatments of fresh produce and emerging technologies, such as plasma and ozone, that can be used to maintain quality, reduce losses and waste of fresh produce. It also highlights further research needed to increase our understanding of the dynamic response of fresh produce to various postharvest treatments.

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Section: Introductionmentioning

confidence: 99%

Postharvest treatments of fresh produce

Mahajan

Caleb

Singh

et al. 2014

Phil. Trans. R. Soc. A.

259

166

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“…D'hallewin et al (1994) found that the TSS in heattreated (36°C for 72 hours) and UV-treated (24 nm) Avana mandarins was lower, compared to the control samples at 7.85, 7.63 and 8.02°Brix, respectively. Hong et al (2014) found that the combined treatment of hot water, biocontrol and sodium bicarbonate resulted in mandarin fruit with lower TSS values, compared to control samples. Based on the results it can be stated that the use of integrated treatments may be beneficial in reducing the rate of increase of the TSS, which is an indication of a slower maturation rate.…”

Section: Total Soluble Solidsmentioning

confidence: 91%

“…As found by Abraham et al (2010) the biocontrol yeast B13 is better suited as a preventative treatment. Biocontrol treatments have been found to be more effective in reducing decay when combined with other treatments such as hot water (Hong et al, 2014). Therefore, the addition of chlorine or anolyte water as a disinfectant to remove some of the existing surface pathogens resulted in a lower decay incidence.…”

Section: Statistical Data Analysismentioning

confidence: 99%

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The effects of different pre-packaging treatments on the quality of kumquat fruit

Kassim

Workneh

Laing

et al. 2016

CyTA - Journal of Food

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This study aimed at determining the combined effect of pre-packaging treatments. Two surface disinfection (chlorinated and anolyte water), hot water and biocontrol treatments were used. The decay incidence, physiological weight loss (PWL), peel colour, firmness, moisture content (MC) and total soluble solids (TSS) were investigated on kumquat infected with green and blue mould. Fruit subjected to combined treatments displayed better quality, compared to individual treatments. Fruit treated with an integrated treatment of anolyte water, hot water and biocontrol displayed no visible mould growth, the least variation in peel firmness and the least reduction in MC during the 28-day storage period. Chlorinated water only produced the highest decay (13.62%) while fruit subjected to anolyte water only displayed the lowest decay (4.08%) by Day 28. Based on the results, it is recommended that the integration of anolyte water, hot water and biocontrol were among the most effective treatments in maintaining fruit quality.Los efectos de diferentes tratamientos de preenvasado en la calidad del kumquat RESUMEN Este estudio pretende determinar el efecto combinado de los tratamientos de preenvasado. Se utilizaron dos tratamientos de desinfección de la superficie (agua clorada y agua electrolizada), tratamientos con agua caliente y biocontrol. Se investigaron la incidencia de deterioro, la pérdida de peso psicológica (PWL), el color de la pela, la firmeza, el contenido de humedad (MC) y el total de sólidos solubles (TSS) en kumquat infectado con moho verde y azul. El fruto que estuvo sujeto a los tratamientos combinados mostró una mayor calidad, en comparación con aquel sujeto a tratamientos individuales. El fruto que fue tratado con un tratamiento integrado de agua electrolizada, agua caliente y biocontrol no mostró ningún crecimiento visible de moho, la menor variación de firmeza de la piel y la menor reducción de MC durante el periodo de almacenamiento de 28 días. El agua únicamente clorada produjo el mayor deterioro (13,62%) mientras que el fruto sujeto únicamente a agua electrolizada mostró el menor deterioro (4,08%) en el día 28. Según los resultados, se recomienda que la integración de agua electrolizada, agua caliente y biocontrol sean los tratamientos más efectivos para mantener la calidad del fruto. ARTICLE HISTORY

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“…Excretion of lytic enzymes and toxic metabolites was also reported for many Bacillus spp. Hong et al, 2014 . Results in Table 3 show that infection with the pathogen diminished the concentration of photosynthetic pigments. However, the application of the biofungicides, either individually or in combination, stimulated the formation of these pigments in all plants to exceed the contents even in healthy plants.…”

Section: Field Trialsmentioning

confidence: 99%

The Synergistic Effect of Two Formulated Biofungicides in the Biocontrol of Root and Bottom Rot of Lettuce

Alamri

2014

Biocontrol Sci.

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The aim of this study was to evaluate the synergistic effect of two formulated biofungicides Rhizoleen-T and Rhizoleen-B in the suppression of root and bottom rot of lettuce caused by Rhizoctonia solani, as well as the consequent effect on the phytosanitarian status of the plants. The results proved that application of the biofungicides either singly or in combination increased the germination and survival of the lettuce up to 61.67% and 100%, respectively. The phytosanitarian status of the plants, which was indicated by morphological and physiological parameters, was improved as the result of the application of the biofungicides. The noteworthy valuable result was the increase in fresh weight by 52.5% of the control when the two biofungicides were applied as a mixture. Interestingly, the mixture of the two biofungicides brought about a significant increase in most parameters compared to either of them in single preparation. Proline and phenols significantly increased as a result of the application of the biofungicides compared to the control. This means that the treated plants were more resistant against the pathogens. The study concludes that application of the biofungicides protects the lettuce plants against root and bottom rot, and in addition they increase the strength of the defense system of the plants. It is recommended that the application of a biofungicide mixture is a good and effective strategy in the biocontrol of plant diseases.

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Combination of hot water, Bacillus amyloliquefaciens HF-01 and sodium bicarbonate treatments to control postharvest decay of mandarin fruit

Cited by 74 publications

References 39 publications

Postharvest treatments of fresh produce

Postharvest treatments of fresh produce

The effects of different pre-packaging treatments on the quality of kumquat fruit

The Synergistic Effect of Two Formulated Biofungicides in the Biocontrol of Root and Bottom Rot of Lettuce

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