Morphological and Ultrastructural Modifications of Chitosan-Treated Fungal Phytopathogens

Bautista‐Baños, Silvia; Necha, Laura Leticia Barrera; Hernández‐López, Mónica; Rodríguez-González, Francisco

doi:10.1016/b978-0-12-802735-6.00009-4

Cited by 10 publications

(7 citation statements)

References 48 publications

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“…This antifungal property is improved due to the synergistic effect of the components, chitosan and thyme essential oil (Bautista‐Baños et al. ), and has been proven on various plant pathogenic micro‐organisms, including C. gloeosporioides , among others (Bautista‐Baños et al. ; Muñoz et al.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Nanostructured Chitosan and Chitosan‐thyme Essential Oil Coatings on Colletotrichum gloeosporioides Growth in vitro and on cv Hass Avocado and Fruit Quality

Correa‐Pacheco

Bautista‐Baños

Valle-Marquina³

et al. 2017

Journal of Phytopathology

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In this study, nanostructured edible coatings based on chitosan nanoparticles (CSNPs) and chitosan‐thyme essential oil nanoparticles (CSTEO‐NPs) were characterized and evaluated on in vitro growth of Colletotrichum gloeosporioides and on inoculated avocado fruit cv. Hass, to evaluate their fungicidal activity and the effect on fruit quality. From TEM and particle size distribution characterization, the size of nanoparticles increased after thyme essential oil incorporation. Overall a synergistic effect between the chitosan and thyme essential oil (TEO) was observed. For in vitro evaluation, incorporation of this essential oil to CSNPs improved the control of C. gloeosporioides as there was a complete growth inhibition. CSNPs with concentrations of TEO at 3 and 5% had a fungicidal effect. The coating formulation with 55% CSTEO‐NPs notably reduced the incidence of C. gloeosporioides on avocado cv. Hass by up to 60%. Also, at the end of the 8‐day storage period, CSTEO‐NPs incorporation into the coating did not affect the quality of avocado; moreover, fruit firmness was better maintained than untreated fruit.

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Section: Introductionmentioning

confidence: 99%

The Effect of Nanostructured Chitosan and Chitosan‐thyme Essential Oil Coatings on Colletotrichum gloeosporioides Growth in vitro and on cv Hass Avocado and Fruit Quality

Correa‐Pacheco

Bautista‐Baños

Valle-Marquina³

et al. 2017

Journal of Phytopathology

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“…On this subject, Bautista-Baños et al [ 34 ] stated that chitosan is a polymer with confirmed antimicrobial properties in various fruit and vegetables. These authors maintain that the polycationic nature and the length of the chitosan polymer chain causes an imbalance in the ionic cellular homeostasis of K and Ca 2 when joining with the membrane of the microorganisms, provoking, among other physiological alterations, the exit of various molecules that involve the nutrition of the microorganism [ 6 , 35 ].…”

Section: Resultsmentioning

confidence: 99%

“…Previous researchers have shown that edible coatings based on natural, biodegradable, and non-toxic compounds such as chitosan (CS) and propolis (P) can provide antimicrobial activity against a wide variety of phytopathogenic fungi, including the genus Aspergillus [ 6 , 7 ]. To potentiate the reactivity of these compounds, it has been proposed to take advantage of nanotechnology [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Edible Chitosan/Propolis Coatings and Their Effect on Ripening, Development of Aspergillus flavus, and Sensory Quality in Fig Fruit, during Controlled Storage

Aparicio-García

Ventura‐Aguilar

Río-García

et al. 2021

Plants

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Biodegradable alternatives for the control of Aspergillus flavus in fig fruit were tested with the application of coatings based on chitosan (CS) and propolis (P). To potentiate the fungicidal effect, nanoparticles of these two (CSNPs and PNPs) were also considered. The objectives of this research were to evaluate the effect of different formulations on: (a) the ripening process of the fig, (b) the incidence of A. flavus and the production of aflatoxins, and (c) the acceptance of the treated fruit by a panel. The nanostructured coatings did not influence the ripening process of the fruit during the 12 days of storage, however, the antioxidant activity increased by approximately 30% with the coating CS + PNPs + P. The figs treated with CS + CSNPs + PNPs + P, inhibited the growth of the fungus by about 20% to 30% under laboratory and semi-commercial conditions. For all treatments, the aflatoxin production was lower than 20 ppb compared to the control with values of c.a. 250 ppb. The sensory quality was acceptable among the panel. The edible coatings can be a non-toxic alternative for post-harvest preservation and the consumption of fig fruit. The next step will be its inclusion and evaluation at a commercial level in packing houses.

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“…It is biocompatible because it can be in direct contact with living tissues and is biodegradable, since it is susceptible to attack from specific and non-specific enzymes, such as lysozyme, chitinase, cellulase or hemicellulase, protease, lipases, β-1,3-glucanase, and β-1,4-glucanase. In addition, it is considered as being non-toxic to humans or animals and is recognized as GRAS [55][56][57][58][59]. The functional properties of chitosan, a stable linear copolymer, depend on acetylated units (N-acetylglucosamine, and CH 3 CONH 2 , which form hydrogens and hydrophobic interactions) and amino groups (deacetylated glucosamine units, NH 3 , which in acidic media, becomes a polycationic molecule, which is an unusual property in a biopolymer).…”

Section: Chitosan (Coating Elicitor and Biofungicide)mentioning

confidence: 99%

Non-Chemical Treatments for the Pre- and Post-Harvest Elicitation of Defense Mechanisms in the Fungi–Avocado Pathosystem

et al. 2021

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The greatest challenge for the avocado (Persea americana Miller) industry is to maintain the quality of the fruit to meet consumer requirements. Anthracnose is considered the most important disease in this industry, and it is caused by different species of the genus Colletotrichum, although other pathogens can be equally important. The defense mechanisms that fruit naturally uses can be triggered in response to the attack of pathogenic microorganisms and also by the application of exogenous elicitors in the form of GRAS compounds. The elicitors are recognized by receptors called PRRs, which are proteins located on the avocado fruit cell surface that have high affinity and specificity for PAMPs, MAMPs, and DAMPs. The activation of defense-signaling pathways depends on ethylene, salicylic, and jasmonic acids, and it occurs hours or days after PTI activation. These defense mechanisms aim to drive the pathogen to death. The application of essential oils, antagonists, volatile compounds, chitosan and silicon has been documented in vitro and on avocado fruit, showing some of them to have elicitor and fungicidal effects that are reflected in the postharvest quality of the fruit and a lower incidence of diseases. The main focus of these studies has been on anthracnose diseases. This review presents the most relevant advances in the use of natural compounds with antifungal and elicitor effects in plant tissues.

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Morphological and Ultrastructural Modifications of Chitosan-Treated Fungal Phytopathogens

Cited by 10 publications

References 48 publications

The Effect of Nanostructured Chitosan and Chitosan‐thyme Essential Oil Coatings on Colletotrichum gloeosporioides Growth in vitro and on cv Hass Avocado and Fruit Quality

The Effect of Nanostructured Chitosan and Chitosan‐thyme Essential Oil Coatings on Colletotrichum gloeosporioides Growth in vitro and on cv Hass Avocado and Fruit Quality

Edible Chitosan/Propolis Coatings and Their Effect on Ripening, Development of Aspergillus flavus, and Sensory Quality in Fig Fruit, during Controlled Storage

Non-Chemical Treatments for the Pre- and Post-Harvest Elicitation of Defense Mechanisms in the Fungi–Avocado Pathosystem

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