Effect of chitosan and its derivatives as antifungal and preservative agents on postharvest green asparagus

Qiu, Miao; Wu, Chengyin; Ren, Gerui; Liang, Xinmiao; Wang, Xiangyang; Huang, Jianying

doi:10.1016/j.foodchem.2014.01.026

Cited by 119 publications

(76 citation statements)

References 27 publications

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“…Similar results were obtained in previous studies on other horticultural crops and pathogens. Ma et al (2013) reported that a dipping treatment of either chitosan and oligochitosan enhanced the resistance of peach fruit to M. fructicola, and that the effect was also better at 5 g/L than at 1 g/ Qiu et al (2014) found that a coating with chitosan and its derivatives at 2.5 and 10 g/L was effective in reducing the decay of green asparagus caused by F. concentricum. Bautista-Baños, Hernández-López, Bosquez-Molina, and Wilson (2003) reported that a dipping treatment of 5 or 15 g/L chitosan effectively inhibited the development of C. gloeosporioides on papaya.…”

Section: Discussionmentioning

confidence: 99%

Chitosan and oligochitosan enhance ginger (Zingiber officinale Roscoe) resistance to rhizome rot caused by Fusarium oxysporum in storage

Liu

Wisniewski

Kennedy³

et al. 2016

Carbohydrate Polymers

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Section: Discussionmentioning

confidence: 99%

Chitosan and oligochitosan enhance ginger (Zingiber officinale Roscoe) resistance to rhizome rot caused by Fusarium oxysporum in storage

Liu

Wisniewski

Kennedy³

et al. 2016

Carbohydrate Polymers

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“…Com respeito à ação da quitosana e de seus derivados, diversos trabalhos na literatura têm discutido os diferentes graus de atividade quando em solução ou no formato sólido na supressão de esporos germinados no crescimento (RABEA et al, 2003;OLIVEIRA JR et al, 2012). Embora com algumas divergências entre os resultados, nota-se uma concordância de que a quitosana e seus derivados hidrossolúveis atuam potencialmente nos primeiros estágios de incubação (fase de progressão).…”

Section: Teste De Germinação De Esporos Do Fungo P Expansum Em Meio unclassified

Avaliação in Vitro Da Ação Da Quitosana E De Seu Derivado Quaternizado Na Inibição Do Crescimento Do Fungo Penicillium Expansum

Mendes¹,

Bresolin

Assis

et al. 2016

Revista Brasileira De Engenharia De Biossistemas

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RESUMOQuitosana comercial de média massa molar (400.000 gmol -1 ) e seu derivado quaternizado hidrossolúvel N,N,N-trimetilquitosana foram avaliados em condições laboratoriais, em análises in vitro, como agentes inibidores do crescimento de Penicillium expansum. Formulações nas concentrações de 0,1; 1,0; 5,0 e 10,0 gL -1 de cada polímero foram preparadas e adicionados em meio de cultura BDA sólido e aquoso. O fungo foi isolado de frutas contaminadas, cultivado e inoculado nos meios contendo os polímeros. Análises conduzidas por medida do crescimento de colônias em meio sólido e por contagem de esporos germinados em meio liquido (em câmara de Neubauer) indicaram eficiência na redução da infestação por ambos os polímeros, porém em condições distintas. A quitosana apresentou elevada eficiência em meio líquido enquanto seu derivado foi eficaz na redução do crescimento em meio de cultura sólido, ambos em baixas concentrações (0,1 e 1,0 gL -1 ). Os resultados são discutidos com base nos mecanismos aceitos de ação antimicrobiana da quitosana, objetivando potenciais aplicações tópicas em frutos na condição pós-colheita.Palavras-chave: quitosana, antifúngico natural, bolor azul, biopolímeros, P. expansum IN VITRO EVALUATION OF CHITOSAN AND ITS QUATERNIZED DERIVATIVE ON THE INHIBITION OF PENICILLIUM EXPANSUM GROWTH ABSTRACTChitosan of medium molar weight (400,000 gmol -1 ) from commercial origin and its quaternized water-soluble derivative N,N,N-trimethylchitosan were evaluated in laboratorial scale, in in vitro analyses, as inhibitors agents of Penicillium expansum growth. Formulations with polymer concentrations of 0.1; 1.0; 5.0 and 10.0 gL -1 were prepared and added to PDA solid and aqueous culture medium. The fungus strain was collected from decay fruits, harvested and inoculated in the medium with the polymers. Measurement of colony size growth (in solid medium) and germinated spore's counting (in liquid medium using a Neubauer cell) indicated that both polymers act efficiently in reducing fungal infestation, nevertheless in distinct ways. The chitosan showed high efficiency in liquid medium while the derivative was more effective in solid medium, * odilio.assis@embrapa.br

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“…Nevertheless, food industries are now turning their attention to natural molecules. Among these, chitosan is one of the most interesting ones, since it is a nontoxic biocompatible, bio-functional, and biodegradable deacetylated derivative of chitin, present in cell walls of crustaceans (e.g., shrimp shells) and of some Filamentous Fungi (mainly Aspergillus niger) [8,9]. Its main application as a technological aid is in the water treatments [10] or in the wine, beer, and spirits-industry where it is used as a fining or clarifying agent [11] and where it proved to reduce Ochratoxin A [12].…”

Section: Introductionmentioning

confidence: 99%

Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Responsible for Spoilage of Pasteurized Fruit Products

Sa¹,

Berni²

2017

J Food Process Technol

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The antimicrobial properties of chitosan, a deacetylated derivative of chitin, were assessed in a synthetic medium and in a blueberry and red grape juice against six heat resistant moulds (HRM) associated with food spoilage, in order to evaluate its use as a potential food preservative of natural origin. In both synthetic medium and natural substrate, the Minimum Inhibitory Concentration (MIC) of chitosan proved to vary in a wide range, regardless to both fungal genus and medium considered. Although Aspergillus neoglaber, Talaromyces bacillisporus and Aspergillus niger proved most resistant to chitosan (MIC > 5000 mg/L) on both media, a marked difference was detected for other strains tested. On HRM inoculated in MEB, the MIC was equal to 100 mg/L for Byssochlamys fulva or Monascus floridanus, and to 1000 mg/L for Talaromyces macrosporus. On HRM inoculated in blueberry and red grape juice, the MIC was equal to 2500 mg/L for Byssochlamys fulva or Monascus floridanus, and to 5000 mg/L for Talaromyces macrosporus.If combined with thermal treatment (80°C for 5 min) at a concentration (500 mg/L) that did not prove effective in inhibiting fungal spores, chitosan did not affect spore survival of microorganisms tested, thus allowing the spoilage of tested fruit juice after 5 days at 30°C. Also heat resistance parameters of a selected heat-resistant strain, T. bacillisporus, were not significantly affected by supplementation of blueberry and red grape juice with 500 mg/L of chitosan, D values ranging between 47.6 and 71.4 minutes at 82°C; 13.3 and 23.3 minutes at 85°C; 3.6 and 5.9 minutes at 88°C; 0.9 and 1.8 minutes at 91°C (z=5.2°C to 5.5°C). Since chitosan did not prove effective alone or combined with thermal treatment either to inactivate heat resistant microorganisms tested or to modify heat-resistance parameters of a heat resistant mould such as T. bacillisporus, its use cannot be considered as an interesting strategy to apply milder thermal treatments and to achieve stability of acid products. aim of this study was: (i) to assess the inhibiting and inactivating effect of chitosan on heat resistant Fungi, representing a matter of concern for manufacturers of pasteurized fruit products, and to test the synergistic effect of chitosan and thermal treatments on (ii) survival and (iii) heatresistance parameters of selected strains, to evaluate its possible use as a technological aid during the pasteurization of fruit-based products. Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Materials and Methods MicroorganismsThis study was carried out on different microbial strains:

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Effect of chitosan and its derivatives as antifungal and preservative agents on postharvest green asparagus

Cited by 119 publications

References 27 publications

Chitosan and oligochitosan enhance ginger (Zingiber officinale Roscoe) resistance to rhizome rot caused by Fusarium oxysporum in storage

Chitosan and oligochitosan enhance ginger (Zingiber officinale Roscoe) resistance to rhizome rot caused by Fusarium oxysporum in storage

Avaliação in Vitro Da Ação Da Quitosana E De Seu Derivado Quaternizado Na Inibição Do Crescimento Do Fungo Penicillium Expansum

Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Responsible for Spoilage of Pasteurized Fruit Products

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