First Report of <i>Penicillium expansum</i> Causing Postharvest Decay on Stored Kiwifruit (<i>Actinidia arguta</i>) in China

Wang, C. W.; Ai, Jun; Lv, Hongchao; Qin, Hongyan; Yang, Yiming; Liu, Y. X.; Fan, Senmiao

doi:10.1094/pdis-12-14-1274-pdn

Cited by 21 publications

(11 citation statements)

References 3 publications

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“…The initial population of mold was 3.66 log CFU/g, and on day 12, the mold reached 6.16 log CFU/g in control, while in the presence of C1 and C2, their counts were reduced by 4.29 and 4.11 log CFU/g, respectively (Figure C). Fungal pathogens, such as Botrytis , Penicillium , and Cryptosporiopsis , are mainly responsible for postharvest disease and losses of kiwifruit (Wang and others ; Manning and others ). The inhibition of fungi by C1 and C2 fumigation is helpful to extend the shelf life of kiwifruit.…”

Section: Resultsmentioning

confidence: 99%

Overall Quality Properties of Kiwifruit Treated by Cinnamaldehyde and Citral: Microbial, Antioxidant Capacity during Cold Storage

Wang

Shan

Yuan

et al. 2016

Journal of Food Science

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This work was undertaken to evaluate the microbiological characteristics and antioxidant and physiological activities in kiwifruits (Actinida deliciosa var. Qinmei) with/without cinnamaldehyde (C1) and citral (C2) fumigation treatments (5 μL/L) during 0, 3, 6, 9, and 12 d of storage at 4 °C. Essential oils (EOs) treatment lowered the total viable counts, yeast, and mold to 1.54, 2.36, and 2.05 log CFU/g, respectively. Moreover, EOs improved the antioxidant activities of kiwifruit. They enhanced phenolics and flavonoids content in fruit tissue by 49.48% at day 3 and 56.93% at day 6, respectively. In addition, ascorbic acid in treated groups had the lower losing rate. Similarly, MDA (malondialdehyde), H O (hydrogen peroxide), and O (superoxide anion) production were effectively decreased in the range of 27.27% to 54.38%. Physicochemical characteristics showed that kiwifruits from treated group maintained higher levels of flesh luminosity and firmness. EOs also decreased the levels of reducing sugar by 45.97% at day 3, and increased the content of soluble protein and hydrolyzed amino acid. Therefore, postharvest EOs treatment has positive effects on delaying senescence and enhancing antioxidant capacities in kiwifruit.

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Section: Resultsmentioning

confidence: 99%

Overall Quality Properties of Kiwifruit Treated by Cinnamaldehyde and Citral: Microbial, Antioxidant Capacity during Cold Storage

Wang

Shan

Yuan

et al. 2016

Journal of Food Science

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“…Kiwifruit is also easily infected by fungal pathogens during postharvest storage (Toussaint, Magali, & Nathalie, 2010;Wang et al, 2015), and the main causes of postharvest kiwifruit spoilage are grey mould decay (Botrytis cinerea) and blue mould decay (Penicillium expansum) (Zhu, Yu, Brecht, Jiang, & Zheng, 2016). As a typical respiration climacteric fruit, kiwifruit has an obvious physiological after-ripening process, coupled with extrusion, collisions and other mechanical damage during harvest.…”

Section: Introductionmentioning

confidence: 99%

“…As a typical respiration climacteric fruit, kiwifruit has an obvious physiological after-ripening process, coupled with extrusion, collisions and other mechanical damage during harvest. Kiwifruit is also easily infected by fungal pathogens during postharvest storage (Toussaint, Magali, & Nathalie, 2010;Wang et al, 2015), and the main causes of postharvest kiwifruit spoilage are grey mould decay (Botrytis cinerea) and blue mould decay (Penicillium expansum) (Zhu, Yu, Brecht, Jiang, & Zheng, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of ozone treatment on the quality of kiwifruit during postharvest storage affected by Botrytis cinerea and Penicillium expansum

Luo

Bai

et al. 2019

Journal of Phytopathology

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The objective was to reveal the effects of ozone treatment on quality maintenance and resistance to Botrytis cinerea and Penicillium expansum in kiwifruit during postharvest storage. Kiwifruits were treated with 79.44 ppm gaseous ozone for 1 hr once a day for 7 day at 0°C to determine the effects of ozone treatment on the quality and disease incidence caused by B. cinerea and P. expansum in vivo and the growth of B. cinerea and P. expansum in vitro. Ozone treatment significantly reduced the disease incidence of kiwifruit and inhibited the mycelial development and spore germination of B. cinerea and P. expansum. High levels of fruit firmness and titratable acidity were maintained in the ozone‐treated kiwifruit, and the activities of the defence‐related enzymes were remarkably enhanced. Therefore, ozone treatment may be an effective method to maintain the quality of kiwifruit and control its decay during postharvest storage.

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“…Previous studies have shown that blue mold decay caused by Penicillium expansum is one of the main causes of postharvest losses in stored kiwifruit , . Compared to other fungi, the main threat of P. expansum is attributed to the secretion of patulin (PAT), a secondary metabolite with potential mutagenic, carcinogenic, teratogenic and embryotoxic effects on humans .…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have shown that blue mold decay caused by Penicillium expansum is one of the main causes of postharvest losses in stored kiwifruit. 3,4 Compared to other fungi, the main threat of P. expansum is attributed to the secretion of patulin (PAT), a secondary metabolite with potential mutagenic, carcinogenic, teratogenic and embryotoxic effects on humans. 5 Except for P. expansum, several species of fungi belonging to Aspergillus, Paecilomyces and Byssochlamys are also reported to be capable of producing PAT, such as Aspergillus clavatus, 6 Byssochlamys nivea and some strains of Paecilomyces saturatus.…”

Section: Introductionmentioning

confidence: 99%

Mycoflora assessment, growth and toxigenic features of patulin‐producers in kiwifruit in China

et al. 2017

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First Report of Penicillium expansum Causing Postharvest Decay on Stored Kiwifruit (Actinidia arguta) in China

Cited by 21 publications

References 3 publications

Overall Quality Properties of Kiwifruit Treated by Cinnamaldehyde and Citral: Microbial, Antioxidant Capacity during Cold Storage

Overall Quality Properties of Kiwifruit Treated by Cinnamaldehyde and Citral: Microbial, Antioxidant Capacity during Cold Storage

Effects of ozone treatment on the quality of kiwifruit during postharvest storage affected by Botrytis cinerea and Penicillium expansum

Mycoflora assessment, growth and toxigenic features of patulin‐producers in kiwifruit in China

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