Distribution of Bacteria within the Tissue of Healthy Tomatoes1

Samish, Zdenka; Etinger-Tulczynska, R.

doi:10.1128/aem.11.1.7-10.1963

Cited by 40 publications

(10 citation statements)

References 2 publications

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“…Bacterial endophytes can get in seeds in different ways. They can be transmitted from the vegetative parts of the plant to the seed via vascular connections from the maternal plant through the funiculus and chalaza into the seed endosperm as well as via the micropyle (Ivanoff, ; Rand and Cash, ; Samish and Etinger‐Tulczynska, ; Agarwal and Sinclair, ). Endophytes can also be transferred through gametes directly, colonizing the resulting embryo and endosperm (Agarwal and Sinclair, ; Madmony et al ., ; Malfanova et al ., ).…”

Section: Seed Endophyte Dynamicsmentioning

confidence: 99%

Bacterial seed endophytes: genera, vertical transmission and interaction with plants

Truyens

Weyens

Cuypers

et al. 2014

Environ Microbiol Rep

569

432

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SummaryAlthough the importance of plant-associated microorganisms for plant growth and health was getting more recognition recently, the role of seed-associated microorganisms, and especially seed endophytic bacteria, still is underestimated. Nevertheless, these associations could be beneficial for germination and seedling establishment as seed endophytic bacteria are already present in these very early plant growth stages. Moreover, bacteria with beneficial characteristics can be selected by the plants and could be transferred via the seed to benefit the next generation. In this paper, the current literature concerning bacterial endophytes that have been isolated from seeds of different plant species is reviewed. Their colonization routes, localization inside seeds and mode of transmission as well as their role and fate during germination and seedling development are discussed. At the end, some examples of bacterial seed endophytes with applications as a plant growthpromoting or biocontrol agent are given.

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Section: Seed Endophyte Dynamicsmentioning

confidence: 99%

Bacterial seed endophytes: genera, vertical transmission and interaction with plants

Truyens

Weyens

Cuypers

et al. 2014

Environ Microbiol Rep

569

432

View full text Add to dashboard Cite

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“…313; fax: (352) 392-9467; e-mail: krschneider@ifas.ufl .edu A consumer eating raw tomatoes ingests various microorganisms that reside on or in the fruit. Like other fresh fruit and vegetables, tomatoes are not sterile (Samish and Etinger-Tulczynska, 1963). Good agricultural practices (GAPs) dictate that growers take steps to prevent tomato crops from contacting potential sources of harmful microorganisms.…”

mentioning

confidence: 99%

Chlorine Disinfection of Tomato Surface Wounds Contaminated with Salmonella spp.

Felkey¹,

Archer²,

Goodrich³

et al. 2006

horttech

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This study examined the efficacy of chlorine treatments of flume water for eliminating Salmonella spp. from inoculated wounds and intact surfaces of tomatoes (Lycopersicon esculentum). Water in a scale-model flume was chlorinated to 150 mg·L-1 of free chlorine at pH 6.5 and maintained at a temperature of 25 or 35 °C, depending on the test. Viable Salmonella were recovered from all of the inoculation sites (intact fruit surface, punctures, shaves, and stem scars) even after treatment with chlorinated water for up to 120 seconds at either 25 or 35 °C. Generally, the highest Salmonella recovery came from puncture wounds and the lowest from the intact surfaces. After 120 seconds at 25 °C, 4.9 to 5.8 log10 units were recovered from the wounds. Populations recovered after the 30-second treatment at 35 °C ranged from 4.1 log10 cfu/mL for intact surfaces to 6.0 log10 cfu/mL in the puncture wounds. At 60- and 120-second treatment times, all wounds had higher mean populations than tomatoes with intact surfaces. Although greater Salmonella survival was associated with shorter exposure to the chlorine, water chlorination cannot completely eliminate contamination of tomato fruit by Salmonella, even on intact surfaces. Stem scars, in this study, were not readily disinfected with sodium hypochlorite.

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“…The depth and location of infiltration has also been studied. In general, bacteria primarily penetrate near the surface of a highly porous fresh wound/opening (Samish and Etinger-Tulczynska, 1963, Burnett et al, 2000, Fatemi et al, 2006. A qualitative picture of how water and bacteria infiltrate fresh produce is painted from these studies: the transport properties of the produce in combination with the process parameters (immersion depth and temperature differential) affect the rate and amount of water absorbed.…”

Section: Does Temperature Differential Determine Infiltration?mentioning

confidence: 99%

Mechanistic understanding of temperature-driven water and bacterial infiltration during hydrocooling of fresh produce

Warning

Datta

Bartz

2016

Postharvest Biology and Technology

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Distribution of Bacteria within the Tissue of Healthy Tomatoes1

Cited by 40 publications

References 2 publications

Bacterial seed endophytes: genera, vertical transmission and interaction with plants

Bacterial seed endophytes: genera, vertical transmission and interaction with plants

Chlorine Disinfection of Tomato Surface Wounds Contaminated with Salmonella spp.

Mechanistic understanding of temperature-driven water and bacterial infiltration during hydrocooling of fresh produce

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