Combination of UV‐C Treatment and <i>Metschnikowia pulcherrimas</i> for Controlling <i>Alternaria</i> Rot in Postharvest Winter Jujube Fruit

Guo, Dongqi; Zhu, Li; Hou, Xiaohong

doi:10.1111/1750-3841.12724

Cited by 24 publications

(7 citation statements)

References 39 publications

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“…1b, d). Similar dose-dependent control by UV-C has been applied on other fruit crops, such as pear , table grape (Romanazzi et al 2006), mango (González-Aguilar et al 2007, and jujube (Guo et al 2015). In general, 4 and 6 kJ/m 2 UV-C treatments were the most effective for controlling the decay on melon fruit.…”

Section: Resultsmentioning

confidence: 69%

Combining UV-C treatment with biocontrol yeast to control postharvest decay of melon

Huang

Zou

Luo

et al. 2015

Environ Sci Pollut Res

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Significant losses in harvested melon can be directly attributable to decay fungi. In the present study, the use of UV-C treatment combined with biocontrol yeast, Pichia cecembensis, was evaluated for their ability to control postharvest decay of melon fruits after they were artificially inoculated with Fusarium oxysporum and Alternaria alternata. Natural infection of fruit was also assessed. As a stand-alone treatment, UV-C or P. cecembensis significantly reduced Fusarium rot and Alternaria rot, and also the level of natural infection on melon fruit, relative to the untreated control. The combination of UV-C or P. cecembensis, however, provided a superior level of decay control on artificially inoculated and naturally infected fruit, compared to either treatment alone. None of the treatments impaired fruit quality. Integrating the use of UV-C treatment with biocontrol yeast has potential as an effective method to control postharvest decay of melon.

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Section: Resultsmentioning

confidence: 69%

Combining UV-C treatment with biocontrol yeast to control postharvest decay of melon

Huang

Zou

Luo

et al. 2015

Environ Sci Pollut Res

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“…This nonenzymatic reaction removes iron, an essential element for pathogen growth [ 29 ]. The published data provide information about the antifungal activity of yeast M. pulcherrima against potato pathogens from the Fusarium , Alternaria , Rhizoctonia , Phoma , and Colletotrichum species [ 18 , 30 , 31 ]. The composition of the culture medium and the conditions for the cultivation of M. pulcherrima yeasts and selected lactic acid bacteria used as biopreservatives were developed in earlier studies conducted by Steglińska et al [ 17 , 18 , 32 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

Metabolite Formation by Fungal Pathogens of Potatoes (Solanum tuberosum L.) in the Presence of Bioprotective Agents

Steglińska

Sulyok

Janas

et al. 2023

IJERPH

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The potato is a crop of global importance for the food industry. This is why effective protection against pathogens is so important. Fungi as potato pathogens are responsible for plant diseases and a significant reduction in yields, as well as for the formation of mycotoxins. This study focuses on the effect of three natural biocides, yeast Metschnikowia pulcherrima, lactic acid bacteria Lactiplantibacillus plantarum, and aqueous garlic extract, on the improvement of the physiology of planted potato tubers and the reduction in mycotoxin formation. The secondary metabolites produced by the fungal pathogens of genera Fusarium, Alternaria, Colletotrichum, Rhizoctonia, and Phoma in the presence of these biocontrol agents were compared to profiles obtained from contaminated potatoes. Analysis of liquid chromatography coupled with tandem mass spectrometry data showed the presence of 68 secondary metabolites, including the mycotoxins: alternariol, alternariol methyl ether, altertoxin-I, aurofusarin, beauvericin, diacetoxyscirpenol, enniatin B, and sterigmatocystin. The studies showed that the applied biocontrol agents had a positive effect on the physiological parameters of potatoes (including root growth, stem growth, gas exchange, and chlorophyll content index) and on the reduction in the production of mycotoxins and other secondary metabolites by Fusarium, Alternaria, and Phoma.

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“…Meanwhile, they also contain multiple of functional compounds, including polysaccharides, triterpene acids, phenolics, and cyclic nucleotides (Yang et al., 2019). Hence, jujube fruits are widely used as a raw material for foodstuffs and traditional Chinese medicine (Guo et al., 2015; Guo et al., 2017; Ji et al., 2020; Zhou et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage

Wang

Ding

Chen

et al. 2021

Journal of Food Science

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Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (water‐soluble pectin (WSP), sodium carbonate‐soluble pectin (SSP) and chelate‐soluble pectin (CSP)), including their contents, degree of methylesterification (DM), neutral sugar compositions, the molecular weight (Mw) distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. The results showed that variation in pectin characteristics during cold storage was similar between DZ and JS. The reduction of firmness corresponded to a conversion of water‐insoluble pectin to WSP during cold storage. DM of WSP presented an increase trend in the late storage. Rhamnose (Rha), arabinose (Ara) and glucose (Glc) were the crucial compositions in three pectins, and most neutral sugar compositions in three pectins first increased and then decreased during cold storage. Changes in the ratio of (galactose (Gal)+Ara)/Rha and Ara/Gal represented that the branch chains of rhamnogalacturonan‐I in three pectins depolymerized after storage. The high Mw in WSP and SSP of jujubes were solubilized and extensively depolymerized into pectin with lower Mw after storage. AFM images showed an increase in short chains and branch structures of three pectins after storage. Overall, three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. Practical Application Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (WSP, SSP, CSP), including their contents, degree of methylesterification, neutral sugar compositions, the molecular weight distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. Three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. This study would elucidate the mechanism of jujube softening and help to regulate the postharvest quality during cold storage.

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Combination of UV‐C Treatment and Metschnikowia pulcherrimas for Controlling Alternaria Rot in Postharvest Winter Jujube Fruit

Cited by 24 publications

References 39 publications

Combining UV-C treatment with biocontrol yeast to control postharvest decay of melon

Combining UV-C treatment with biocontrol yeast to control postharvest decay of melon

Metabolite Formation by Fungal Pathogens of Potatoes (Solanum tuberosum L.) in the Presence of Bioprotective Agents

Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage

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