Sodium Bicarbonate Induces Crystalline Wax Generation, Activates Host-Resistance, and Increases Imazalil Level in Rind Wounds of Oranges, Improving the Control of Green Mold During Storage

2010 ◽  
Vol 58 (12) ◽  
pp. 7297-7304 ◽  
Author(s):  
Antonio Dore ◽  
Maria Giovanna Molinu ◽  
Tullio Venditti ◽  
Guy D’Hallewin
Keyword(s):  
Sodium Bicarbonate ◽  
Host Resistance ◽  
Green Mold

scholarly journals Pre- and Postharvest Treatments to Control Green Mold of Citrus Fruit During Ethylene Degreening

Plant Disease ◽  
2006 ◽  
Vol 90 (1) ◽  
pp. 89-96 ◽  
Author(s):  
J. L. Smilanick ◽  
M. F. Mansour ◽  
D. Sorenson
Keyword(s):  
Sodium Bicarbonate ◽  
Color Change ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Color Removal ◽  
Thiophanate Methyl ◽  
Green Color ◽  
Green Mold ◽  
Orange Fruit ◽  
High Level

Two approaches, fungicide applications to trees before harvest and drenching fruit after harvest, were evaluated to minimize postharvest green mold, caused by Penicillium digitatum, particularly among fruit subjected to ethylene gas after harvest, a practice termed “degreening” that eliminates green rind color. Preharvest applications of thiophanate methyl (TM) controlled postharvest green mold consistently. In five tests, green mold among degreened orange fruit was 16% when TM was applied 1 week before harvest; whereas, among fruit not treated, the incidence was 89.5%. Thiabendazole (TBZ) applied to harvested fruit in bins before degreening also was very effective. TBZ effectiveness was enhanced by mild heating (41°C), adding sodium bicarbonate, and immersing fruit, rather than drenching them, with the solution. With these measures, an isolate of P. digitatum with a high level of TBZ resistance was significantly controlled. In semicommercial tests with naturally inoculated fruit, TBZ and sodium bicarbonate treatment reduced green mold incidence from 11% among untreated orange fruit to 2%. TBZ residues in lemon fruit at 41°C were about twice those treated at 24°C. Neither TM before harvest nor TBZ and sodium bicarbonate applied after harvest influenced green color removal during degreening of orange fruit. Sodium bicarbonate slightly reduced the rate of lemon color change.

Factors Affecting the Synergy of Thiabendazole, Sodium Bicarbonate, and Heat To Control Postharvest Green Mold of Citrus Fruit

2008 ◽  
Vol 56 (22) ◽  
pp. 10793-10798 ◽  
Author(s):  
Mario Schirra ◽  
Salvatore D’Aquino ◽  
Amedeo Palma ◽  
Alberto Angioni ◽  
Paolo Cabras
Keyword(s):  
Sodium Bicarbonate ◽  
Citrus Fruit ◽  
Factors Affecting ◽  
Green Mold

scholarly journals Reduction of Green Mold on Grapefruit after Hot Forced-Air Quarantine Treatment

Plant Disease ◽  
1998 ◽  
Vol 82 (4) ◽  
pp. 380-382 ◽  
Author(s):  
Krista C. Shellie ◽  
Mani Skaria
Keyword(s):  
Host Resistance ◽  
Fruit Fly ◽  
Lesion Size ◽  
Penicillium Digitatum ◽  
Spore Suspension ◽  
Mexican Fruit Fly ◽  
Green Mold ◽  
Temperature Regimes ◽  
Forced Air

Lesions on grapefruit developing from wounds inoculated with a spore suspension of Penicillium digitatum just prior to heating for 300 min in 46°C moist, forced air developed less rapidly during 4 days of storage at 21°C than lesions formed from inoculations made after the fruit were heated, or lesions on non-heated fruit. Since the lesion size on fruit inoculated after heating was similar to that on fruit that were not heated, induced host resistance via lignification or accumulation of phytoalexins probably did not occur. Results from this research demonstrate that development of green mold on grapefruit caused by P. digitatum is inhibited by time and temperature regimes of moist, forced air that are known to provide quarantine security against Mexican fruit fly.

scholarly journals Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate

Plant Disease ◽  
2001 ◽  
Vol 85 (4) ◽  
pp. 371-376 ◽  
Author(s):  
Lluís Palou ◽  
Joseph L. Smilanick ◽  
Josep Usall ◽  
Inmaculada Viñas
Keyword(s):  
Sodium Bicarbonate ◽  
Sodium Carbonate ◽  
Room Temperature ◽  
Hot Water ◽  
Penicillium Italicum ◽  
Blue Mold ◽  
Green Mold ◽  
Carbonate Solutions ◽  
Immersion Period

Control of citrus blue mold, caused by Penicillium italicum, was evaluated on artificially inoculated oranges immersed in water at up to 75°C for 150 s; in 2 to 4% sodium carbonate (wt/vol) at 20 or 45°C for 60 or 150 s; or in 1 to 4% sodium bicarbonate at room temperature for 150 s, followed by storage at 20°C for 7 days. Hot water controlled blue mold at 50 to 55°C, temperatures near those that injured fruit, and its effectiveness declined after 14 days of storage. Sodium carbonate and sodium bicarbonate were superior to hot water. Temperature of sodium carbonate solutions influenced effectiveness more than concentration or immersion period. Sodium carbonate applied for 150 s at 45°C at 3 or 4% reduced decay more than 90%. Sodium bicarbonate applied at room temperature at 2 to 4% reduced blue mold by more than 50%, while 1% was ineffective. In another set of experiments, treatments of sodium bicarbonate at room temperature, sodium carbonate at 45°C, and hot water at 45°C reduced blue mold incidence on artificially inoculated oranges to 6, 14, and 27%, respectively, after 3 weeks of storage at 3°C. These treatments reduced green mold incidence to 6, 1, and 12%, respectively, while incidence among controls of both molds was about 100%. When reexamined 5 weeks later, the effectiveness of all, particularly hot water, declined. In conclusion, efficacy of hot water, sodium carbonate, and sodium bicarbonate treatments against blue mold compared to that against green mold was similar after storage at 20°C but proved inferior during long-term cold storage.

Control of lemon green mold by a sequential oxidative treatment and sodium bicarbonate

2012 ◽  
Vol 63 (1) ◽  
pp. 33-39 ◽  
Author(s):  
Luciana Cerioni ◽  
Luisa Rodríguez-Montelongo ◽  
Jacqueline Ramallo ◽  
Fernando Eduardo Prado ◽  
Viviana Andrea Rapisarda ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Oxidative Treatment ◽  
Green Mold

Combination of Kluyveromyces marxianus and sodium bicarbonate for controlling green mold of citrus fruit

2011 ◽  
Vol 151 (2) ◽  
pp. 190-194 ◽  
Author(s):  
Peng Geng ◽  
Shaohua Chen ◽  
Meiying Hu ◽  
Muhammad Rizwan-ul-Haq ◽  
Kaiping Lai ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Kluyveromyces Marxianus ◽  
Citrus Fruit ◽  
Green Mold

Postharvest Control of Green Mold Decay of Citrus Fruit Using Combined Treatment with Sodium Bicarbonate and Rhodosporidium paludigenum

2012 ◽  
Vol 6 (10) ◽  
pp. 2925-2930 ◽  
Author(s):  
Ruiyu Zhu ◽  
Laifeng Lu ◽  
Jun Guo ◽  
Huangping Lu ◽  
Nuerhayin Abudureheman ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Combined Treatment ◽  
Citrus Fruit ◽  
Green Mold ◽  
Postharvest Control

Tobacco Mosaic Virus-Infected Tissue

1985 ◽  
Vol 43 ◽  
pp. 510-511
Author(s):  
Egbert W. Henry
Keyword(s):  
Nicotiana Tabacum ◽  
Tobacco Mosaic Virus ◽  
Chlorogenic Acid ◽  
Mosaic Virus ◽  
Host Resistance ◽  
Oxidative Metabolism ◽  
Leaf Tissue ◽  
Vein Clearing ◽  
Basal Septum ◽  
Concentration Levels

Tobacco mosaic virus (TMV) infection has been studied in several investigations of Nicotiana tabacum leaf tissue. Earlier studies have suggested that TMV infection does not have precise infective selectivity vs. specific types of tissues. Also, such tissue conditions as vein banding, vein clearing, liquification and suberization may result from causes other than direct TMV infection. At the present time, it is thought that the plasmodesmata, ectodesmata and perhaps the plasmodesmata of the basal septum may represent the actual or more precise sites of TMV infection.TMV infection has been implicated in elevated levels of oxidative metabolism; also, TMV infection may have a major role in host resistance vs. concentration levels of phenolic-type enzymes. Therefore, enzymes such as polyphenol oxidase, peroxidase and phenylalamine ammonia-lyase may show an increase in activity in response to TMV infection. It has been reported that TMV infection may cause a decrease in o-dihydric phenols (chlorogenic acid) in some tissues.

Ultrastructure of the basal body apparatus in epidermal cells of a sponge larva (Aplysilla SP: Demospongiae)

1992 ◽  
Vol 50 (1) ◽  
pp. 928-929
Author(s):  
R.L. Pinto ◽  
R.M. Woollacott
Keyword(s):  
Sodium Bicarbonate ◽  
Epoxy Resin ◽  
Basal Body ◽  
Phosphate Buffer ◽  
Similar Data ◽  
Basal Apparatus ◽  
Striated Rootlet ◽  
The Common ◽  
Basal Foot ◽  
Sexually Mature

The basal body and its associated rootlet are the organelles responsible for anchoring the flagellum or cilium in the cytoplasm. Structurally, the common denominators of the basal apparatus are the basal body, a basal foot from which microtubules or microfilaments emanate, and a striated rootlet. A study of the basal apparatus from cells of the epidermis of a sponge larva was initiated to provide a comparison with similar data on adult sponges.Sexually mature colonies of Aplysillasp were collected from Keehi Lagoon Marina, Honolulu, Hawaii. Larvae were fixed in 2.5% glutaraldehyde and 0.14 M NaCl in 0.2 M Millonig’s phosphate buffer (pH 7.4). Specimens were postfixed in 1% OsO4 in 1.25% sodium bicarbonate (pH 7.2) and embedded in epoxy resin. The larva ofAplysilla sp was previously described (as Dendrilla cactus) based on live observations and SEM by Woollacott and Hadfield.

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