Effect of Pichia membranaefaciens in combination with salicylic acid on postharvest blue and green mold decay in citrus fruits |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400715, PR China;2. Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA;3. Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Mimnistry of Agriculture, Chongqing 400715, PR China;1. Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China;2. IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Cientìfic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, E-25003 Lleida, Catalonia, Spain;3. Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Catedrático Agustín Escardino 7, Paterna 46980-Valencia, Spain;1. School of Food Science and Engineering, Hainan University, Haikou, 570228, China;2. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin, 300384, China;3. National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, 100097, China;4. Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228, China;1. College of Food Science and Technology, Bohai University, 121013, Jinzhou, PR China;2. Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, 121013, Jinzhou, PR China;1. Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China;2. Horticultural Sciences Department, PO Box 110690, IFAS, University of Florida, Gainesville, FL 32611-0690, USA;3. South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China;2. China Certification & Inspection Group Jiangsu Co., Ltd, Nanjing, Jiangsu 210001, PR China;1. College of Food Science and Technology, Bohai University, No. 19 Keji Road, Jinzhou 121013, PR China;2. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, No. 19 Keji Road, Jinzhou 121013, PR China |
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| Abstract: | The separate or combined effects of Pichia membranaefaciens and salicylic acid (SA) on the control of blue and green mold decay in citrus fruits were investigated. Results indicate that combining P. membranaefaciens (1 × 108 CFU ml−1) with SA (10 μg ml−1) either in a point-inoculated or dipped treatment provided a more effective control of blue and green mold than separately applying yeast or SA. SA (10 μg ml−1) did not significantly affect P. membranaefaciens growth in vitro but slightly increased the yeast population in fruit wounds. P. membranaefaciens plus SA effectively enhanced the phenylalanine ammonia-lyase, peroxidase, polyphenoloxidase, chitinase, and β-1,3-glucanase activities and stimulated the synthesis of phenolic compounds. The combined treatment did not impair quality parameters such as weight loss or titratable acidity, but resulted in low average natural infection incidence and increased total soluble solids and ascorbic acid contents in citrus fruits after 14 d at 20 °C. |
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| Keywords: | Salicylic acid (SA) Biological control Citrus fruit |
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