Inhibition of Penicillium expansum by an oxidative treatment

Augmenting the Antifungal Activity of an Oxidizing Agent with Kojic Acid: Control of Penicillium Strains Infecting Crops

“…For example, immersion of pear fruit in heated water (55 °C) controlled P. expansum -triggered fruit decay, which also allowed the delay of fruit ripening during storage [16]. Likewise, combined application of oxidizing compounds, such as H 2 O 2 and sodium hypochlorite (NaClO), resulted in synergistic antifungal effect on P. expansum , rendering effective control of postharvest decay in fresh fruits [17].…”

Efficacy of antimicrobial combinations to reduce the use of sodium hypochlorite in the control of planktonic and sessile Escherichia coli

“…The bactericidal or bacteriostatic effect of HP on the microorganisms can be justified by the fact that this disinfectant is an oxidizer and can form toxic species that are responsible for its antimicrobial properties [12,61]. In the case of CS, Cerioni et al [16,48] did not determined the MIC but stipulated that it was 6.0 mM, the concentration generally used for plant fumigation [16,62]. In this study a MIC of 27 mM was obtained.…”

“…Heling et al [58] needed 24 mM and 383 mM to inhibit and have a bactericidal effect against Enterococcus faecalis, respectively. In a more recent work, Cerioni et al [48] determined MIC of SH and HP for Penicillium expansum of 50 and 400 mM, respectively.…”

“…In the case of SH combined with HP and CS the disinfectants were applied at the following levels 50% (v/v), 40% (v/v) and 10% (v/v), respectively [48]. At least three independent experiments were performed for each condition tested.…”

Potencial de biocontrole das leveduras em pós-colheita de citros pela produção da enzima ²-1,3-glucanase e atividade killer: uma revisão

“…A podridão causada por Penicillium digitatum Sacc., configura-se como uma das principais ameaças em pós-colheita de citros e se não for gerenciada, pode causar até 90% de perdas de rendimento durante o armazenamento e transporte. O fungo conhecido como Penicillium expansum, também, infecta frutas como maçãs, peras, uvas, pêssegos e cereais, sendo dependente principalmente de insetos ou feridas em frutos para sua colonização, o que leva rapidamente a podridão após os esporos adentrarem os locais das feridas, causando perdas significativas na indústria de frutas (Kanetis et al, 2007;Cerioni et al, 2013;Prusky et al, 2013).…”