Reducción en la incidencia de la pudrición gris en uva de mesa por el efecto de volátiles de un extracto de ajo

Campa-Siqueiros, Paola I.; Vallejo-Cohen, Socorro; Corrales-Maldonado, Consuelo; MartÃ­nez-TÃ©llez, Miguel Ãngel; Vargas‐Arispuro, Irasema; Ávila-Quezada, Graciela Dolores

doi:10.18781/r.mex.fit.1707-1

Cited by 3 publications

(1 citation statement)

References 19 publications

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“…En este sentido, el aceite esencial de clavo, miscible en etanol, contiene entre otros, eugenol, acetato de eugenilo, cariofileno y a-humuleno (Costa et al, 2011;Moura et al, 2012). Por su parte el ajo es rico en alicina, dialildisulfuro y dialiltrisulfuro (Campa-Siqueiros et al, 2017;Chong et al, 2015).…”

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Efecto de extractos alcohólicos de ajo (Allium sativum) y clavo (Syzygium aromaticum) en el desarrollo de Mycosphaerella fijiensis Morelet

Adirano-Anaya

Mejía-Ortiz

Ovando-Medina

et al. 2018

RMF

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Resumen. La Sigatoka Negra es la enfermedad más destructiva del área foliar de plátanos y bananos. La incrementada resistencia del patógeno, y la contaminación provocada por los fungicidas químicos, han guiado a la búsqueda de alternativas para su control. El objetivo del trabajo fue determinar el efecto de la combinación de los extractos de ajo (Allium sativum) y clavo (Syzygium aromaticum) en Abstract. Black Sigatoka is the most destructive disease of the leaves of bananas. The increased resistance of the pathogen and the contamination caused by chemical fungicides have guided the search for control alternatives. The objective of the work was to determine the effect of the combination of extracts of garlic (Allium sativum) and clove (Syzygium aromaticum) in the development of Mycosphaerella fijiensis. The phytopathogen was grown in potato-dextrose-agar (PDA) media added with different concentrations of extracts. A factorial design of two factors at four levels was established. At higher concentration of garlic extract, less capacity to inhibit M. fijiensis colony. In contrast, the clove extract showed greater inhibition capacity at the higher concentration. The greatest inhibition of the growth, 39.6%, was with the mixture of 150 mg of garlic extract·ml -1 and 36 mg of clove extract·ml -1 . Effect of alcoholic extracts of garlic (Allium

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Section: Fully Bilingualunclassified

Efecto de extractos alcohólicos de ajo (Allium sativum) y clavo (Syzygium aromaticum) en el desarrollo de Mycosphaerella fijiensis Morelet

Adirano-Anaya

Mejía-Ortiz

Ovando-Medina

et al. 2018

RMF

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Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

Simone

Pace

Grieco

et al. 2020

Foods

117

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Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due to the growth of undesired microorganisms. Among the microbial spoilers, Botrytis cinerea represents a model organism because of its degrading potential and the huge economic losses caused by its infection. The present review provides an overview of the recent primary physical, chemical, and biological control treatments adopted against the development of B. cinerea in table grapes to extend shelf life. These treatments preserve product quality and safety. This article also focuses on the compliance of different approaches with organic and sustainable production processes. Tailored approaches include those that rely on controlled atmosphere and the application of edible coating and packaging, as well as microbial-based activities. These strategies, applied alone or in combination, are among the most promising solutions in order to prolong table grape quality during cold storage. In general, the innovative design of applications dealing with hurdle technologies holds great promise for future improvements.

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Silver Nanoparticles Offer Effective Control of Pathogenic Bacteria in a Wide Range of Food Products

Ávila-Quezada¹,

Espino-Solís²

2020

Pathogenic Bacteria

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According to the Food and Agriculture Organization (FAO), food wastage still causes massive economic loss. A major role in this loss is played by the activities of microbial organisms. Treatments such as heat and irradiation can reduce microorganisms in fruits and vegetables and hence reduce postharvest loss. However, some of these treatments can injure the fruit. Effective chemical treatments against bacterial infestations can result in resistance. A more recent method is the use of silver nanoparticles. These can act in a number of ways including at cellular level by inhibiting the cell wall synthesis, by binding to the surface of the cell membrane and by interposing between the DNA base pairs, and by inhibiting biofilm formation, affecting the thiol group of enzymes, affecting bacterial peptides and hence interfering with cell signaling and attaching to the 30S ribosome subunit. A ground-breaking way to survey the effects of the silver nanoparticles on bacterial populations is by flow cytometry. It allows measurement of many characteristics of single cells, including their functional characteristics such as viability and cell cycle. Bacterial viability assays are used with great efficiency to evaluate antibacterial activity by evaluating the physical rupture of the membrane of the bacteria.

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Reducción en la incidencia de la pudrición gris en uva de mesa por el efecto de volátiles de un extracto de ajo

Cited by 3 publications

References 19 publications

Efecto de extractos alcohólicos de ajo (Allium sativum) y clavo (Syzygium aromaticum) en el desarrollo de Mycosphaerella fijiensis Morelet

Efecto de extractos alcohólicos de ajo (Allium sativum) y clavo (Syzygium aromaticum) en el desarrollo de Mycosphaerella fijiensis Morelet

Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

Silver Nanoparticles Offer Effective Control of Pathogenic Bacteria in a Wide Range of Food Products

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