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.

scholarly journals Use of Phosphite Salts in Laboratory and Semicommercial Tests to Control Citrus Postharvest Decay

Plant Disease ◽  
2013 ◽  
Vol 97 (2) ◽  
pp. 201-212 ◽  
Author(s):  
L. Cerioni ◽  
V. A. Rapisarda ◽  
J. Doctor ◽  
S. Fikkert ◽  
T. Ruiz ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Sodium Carbonate ◽  
Color Change ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Potassium Sorbate ◽  
Phosphate Content ◽  
Blue Mold ◽  
Postharvest Decay ◽  
Potassium Phosphite

Potassium phosphite (KP) concentrations that inhibited the germination of 50% of Penicillium digitatum conidia were 229, 334, 360, 469, 498, or 580 mg/liter at pH 3, 4, 5, 6, 7, or 8, respectively. Increasing phosphate content in media reduced phosphite toxicity. To control green or blue mold, fruit were inoculated with P. digitatum or P. italicum, then immersed 24 h later in KP, calcium phosphite (CaP), sodium carbonate, sodium bicarbonate, or potassium sorbate for 1 min at 20 g/liter for each at 25 or 50°C. Mold incidence was lowest after potassium sorbate, CaP, or KP treatments at 50°C. CaP was often more effective than KP but left a white residue on fruit. KP was significantly more effective when fruit were stored at 10 or 15°C after treatment compared with 20°C. Acceptable levels of control were achieved only when KP was used in heated solutions or with fungicides. KP was compatible with imazalil (IMZ) and other fungicides and improved their effectiveness. KP increased thiabendazole or IMZ residues slightly. Phosphite residues did not change during storage for 3 weeks, except they declined when KP was applied with IMZ. KP caused no visible injuries or alteration in the rate of color change of citrus fruit in air or ethylene at 5 μl/liter.

scholarly journals Pseudomonas Isolates as Potential Biofungicides of Green Mold (Penicillium Digitatum) on Orange Fruit

2022 ◽  
Vol 22 (1) ◽  
pp. 142-150
Author(s):  
Redouan Qessaoui ◽  
Mariem Zanzan ◽  
Abdelhadi Ajerrar ◽  
Hind Lahmyed ◽  
Ahmed Boumair ◽  
...  
Keyword(s):  
Penicillium Digitatum ◽  
Green Mold ◽  
Orange Fruit

scholarly journals Mutation at β-Tubulin Codon 200 Indicated Thiabendazole Resistance in Penicillium digitatum Collected from California Citrus Packinghouses

Plant Disease ◽  
2006 ◽  
Vol 90 (6) ◽  
pp. 765-770 ◽  
Author(s):  
Leigh S. Schmidt ◽  
Jennifer M. Ghosoph ◽  
Dennis A. Margosan ◽  
Joseph L. Smilanick
Keyword(s):  
Point Mutation ◽  
Gene Sequence ◽  
Dna Analysis ◽  
Random Amplified Polymorphic Dna ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Resistant Isolate ◽  
Green Mold ◽  
Codon Positions ◽  
Β Tubulin

Thiabendazole (TBZ) is commonly applied to harvested citrus fruit in packinghouses to control citrus green mold, caused by Penicillium digitatum. Although TBZ is not used before harvest, another benzimidazole, thiophanate methyl, is commonly used in Florida and may be introduced soon in California to control postharvest decay of citrus fruit. Isolates from infected lemons and oranges were collected from many geographically diverse locations in California. Thirty-five isolates collected from commercial groves and residential trees were sensitive to TBZ, while 19 of 74 isolates collected from 10 packinghouses were resistant to TBZ. Random amplified polymorphic DNA analysis indicated that the isolates were genetically distinct and differed from each other. Nineteen TBZ-resistant isolates and a known TBZ-resistant isolate displayed a point mutation in the β-tubulin gene sequence corresponding to amino acid codon position 200. Thymine was replaced by adenine (TTC → TAC), which changed the phenylalanine (F) to tyrosine (Y). In contrast, for 49 TBZ-sensitive isolates that were sequenced, no mutations at this or any other codon positions were found. All of the isolates of P. digitatum resistant to TBZ collected from a geographically diverse sample of California packinghouses appeared to have the same point mutation conferring thiabendazole resistance.

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 Effects of Curing on Green Mold and Stem-End Rot of Citrus Fruit and Its Potential Application Under Florida Packing System

Plant Disease ◽  
2005 ◽  
Vol 89 (8) ◽  
pp. 834-840 ◽  
Author(s):  
Jiuxu Zhang ◽  
Patricia P. Swingle
Keyword(s):  
Potential Application ◽  
Mycelial Growth ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Curing Time ◽  
Lasiodiplodia Theobromae ◽  
Green Mold ◽  
Florida Citrus ◽  
The Impact ◽  
Packing System

The potential of citrus fruit curing for the control of green mold caused by Penicillium digitatum, and the impact of this treatment on stem-end rot caused by Lasiodiplodia theobromae were investigated. The optimum temperatures for mycelial growth of P. digitatum and L. theobromae were about 25 and 30°C, respectively. P. digitatum did not grow at 35°C, while L. theobromae did. Injuries of ‘Valencia’ oranges developed less green mold disease at 30 and 35°C than at 25°C or lower. Green mold incidences on ‘Valencia’ oranges treated at 21°C (uncured control), 30 and 35°C for 48 h were 51, 17.4, and 0%, respectively, for inoculated fruit, and 18.8, 11.4, and 0%, respectively, for wounded fruit after 2 weeks of storage at 21°C. However, a significant increase in stem-end rot occurred at 35°C when compared with 21°C (uncured control). In two of three different tests, curing fruit at 35°C for 48 h achieved better green mold control than a shorter curing time of 24 h. Curing ‘Pineapple’ oranges showed a similar or better efficacy for green mold control than imazalil at 500 and 1,000 ppm applied by either dip or packingline drip. The combination of thiabendazole drench (500 ppm) and curing of wounded ‘Valencia’ oranges and inoculated ‘Flame’ grapefruit reduced both green mold and stem-end rot by more than 93%. This study suggests that curing (35°C for 48 h) could be integrated into the current Florida citrus packing system to effectively control postharvest decays.

scholarly journals The Antifungal Potential of Sarvacrol against Penicillium digitatum through 1H-NMR Based Metabolomics Approach

2019 ◽  
Author(s):  
Chunpeng Wan ◽  
Yuting Shen ◽  
Muhammad Farrukh Nisar ◽  
Wenwen Qi ◽  
Chuying Chen ◽  
...  
Keyword(s):  
1H Nmr ◽  
Citrus Fruit ◽  
Metabolic Changes ◽  
Penicillium Digitatum ◽  
Glutathione Metabolism ◽  
Strong Positive Correlation ◽  
Food Preservative ◽  
Metabolomic Profiling ◽  
Green Mold ◽  
Antifungal Potential

Carvacrol has long been studied for its natural antifungal potential and food preservative. But the exact mode of its action remained highly complex as a general, but especially for Penicillium digitatum (P. digitatum) largely remained unexplored. Herein, a 1H-NMR-based metabolomic technique was used to investigate the antifungal mechanism of carvacrol. The metabolomic profiling data showed that alanine, aspartate, glutamate and glutathione metabolism were imbalanced in the fungal hyphae. A strong positive correlation was seen between aspartate, glutamate, alanine and glutamine, while negative correlation among glutathione and lactate. These metabolic changes revealed that carvacrol-induced oxidative stress had disturbed the energy production and amino acid metabolism of P. digitatum. Current study will improve the understanding of the metabolic changes posed by plant-based fungicides in order to control citrus fruit green mold caused by P. digitatum. Moreover, the study will provided certain experimental and theoretical basis for the development of novel citrus fruit preservatives.

scholarly journals Improved Control of Apple and Citrus Fruit Decay with a Combination of Candida saitoana and 2-Deoxy-D-Glucose

Plant Disease ◽  
2000 ◽  
Vol 84 (3) ◽  
pp. 249-253 ◽  
Author(s):  
Ahmed El-Ghaouth ◽  
Joseph L. Smilanick ◽  
Michael Wisniewski ◽  
Charles L. Wilson
Keyword(s):  
Botrytis Cinerea ◽  
Citrus Fruit ◽  
Penicillium Expansum ◽  
Disease Development ◽  
Blue Mold ◽  
Green Mold ◽  
Fruit Decay ◽  
Orange Fruit ◽  
Water Treated Control

A combination of Candida saitoana with 0.2% 2-deoxy-D-glucose to control decay of apple, lemon, and orange fruit was evaluated. Growth of C. saitoana in vitro was reduced by 2-deoxy-D-glucose; however, in apple wounds, the yeast grew as well in the presence of 2-deoxy-D-glucose as in its absence. When applied to fruit wounds before inoculation, the combination of C. saitoana with 0.2% 2-deoxy-D-glucose was more effective in controlling decay of apple, orange, and lemon caused by Botrytis cinerea, Penicillium expansum, and P. digitatum than either C. saitoana or the application of a 0.2% solution of 2-deoxy-D-glucose alone. Increasing the concentration of 2-deoxy-D-glucose from 0.2 to 0.5% did not improve control significantly. The combination of C. saitoana with 0.2% 2-deoxy-D-glucose was also effective against infections established up to 24 h before treatment. When applied within 24 h after inoculation, the combination of C. saitoana with 0.2% 2-deoxy-D-glucose was very effective in controlling blue mold of apple and green mold of orange and lemon. The level of control of green mold was equivalent to imazalil treatment. When either C. saitoana or 0.2% 2-deoxy-D-glucose was applied within 24 h after inoculation, neither had an effect on disease development on apple, orange, or lemon, and the incidence of decay was similar to the water-treated control.

Electrolyzed sodium bicarbonate inhibits Penicillium digitatum and induces defence responses against green mould in citrus fruit

2016 ◽  
Vol 115 ◽  
pp. 18-29 ◽  
Author(s):  
Frida Fallanaj ◽  
Antonio Ippolito ◽  
Angela Ligorio ◽  
Francesca Garganese ◽  
Ciro Zavanella ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Defence Responses ◽  
Green Mould
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