Effect of Heat Treatment Uniformity on the Control of Botrytis cinerea on Harvested Tomato

2008 ◽  
Author(s):  
Jianbo Lu ◽  
Vicky Toussaint ◽  
MarieThérèse Charles ◽  
Clément Vigneault ◽  
G. S. Vijaya Raghavan
Keyword(s):  
Heat Treatment ◽  
Botrytis Cinerea

scholarly journals How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 38
Author(s):  
Harald Claus
Keyword(s):  
Heavy Metals ◽  
Heat Treatment ◽  
Botrytis Cinerea ◽  
Copper Sulphate ◽  
Copper Content ◽  
Nutritional Value ◽  
Enzyme Inactivation ◽  
Off Flavors ◽  
Physicochemical Methods ◽  
Harmful Effects

Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has harmful effects on the wine. It contributes to the oxidation of wine ingredients, browning reactions, cloudiness, inhibition of microorganisms, and wine fermentation. Last but not least, there is also a danger to the consumer. At present, some physicochemical methods exist to reduce the copper content in must and wine, but they all have their shortcomings. A possible solution is the biosorption of metals by yeasts or lactobacilli. Copper can also reach must and wine in the form of copper-containing phenol oxidases (grape tyrosinase, Botrytis cinerea laccases). Similar to free copper, they oxidize phenolic wine compounds, and thus lead to considerable changes in color and nutritional value, making the product ultimately unsaleable. All measurements for enzyme inactivation such as heat treatment, and addition of sulphites or bentonite are either problematic or not effective enough. The application of oenological tannins could offer a way out but needs further research.

Effect of Heat Treatment Uniformity on the Control of Botrytis cinerea on Harvested Tomato

2009 ◽  
Vol 52 (1) ◽  
pp. 201-211 ◽  
Author(s):  
J. Lu ◽  
V. Toussaint ◽  
M. T. Charles ◽  
C. Vigneault ◽  
G. S. V. Raghavan
Keyword(s):  
Heat Treatment ◽  
Botrytis Cinerea

STEAM HEAT TREATMENT AND FUMIGATION WITH ACETIC ACID TO CONTROL BOTRYTIS CINEREA IN KIWIFRUIT

2007 ◽  
pp. 645-652 ◽  
Author(s):  
K. Cetiz ◽  
A.D. Koukounaras ◽  
A.L. Lagopodi ◽  
E.M. Sfakiotakis
Keyword(s):  
Heat Treatment ◽  
Acetic Acid ◽  
Botrytis Cinerea ◽  
Steam Heat

Seed-to-seedling transmission of Botrytis cinerea in chickpea and disinfestation of seed with moist heat

1997 ◽  
Vol 37 (2) ◽  
pp. 223 ◽  
Author(s):  
D. R. Burgess ◽  
T. Bretag ◽  
P. J. Keane
Keyword(s):  
Heat Treatment ◽  
Adverse Effect ◽  
Botrytis Cinerea ◽  
Seedling Establishment ◽  
Agar Medium ◽  
Soft Rot ◽  
Isolation Frequency ◽  
Eastern Australia ◽  
Selective Agar ◽  
Stem Lesions

Summary. Chickpea crops in south-eastern Australia are affected in some seasons by poor emergence and seedling soft rot. Botrytis cinerea was isolated on a semi-selective agar medium from diseased seedlings and from samples of seed submitted by growers. The frequency of isolation from seed harvested in 1993–94 ranged from 0 to 95%. Higher isolation rates were associated with reductions in seedling establishment in 1994 estimated at 30–75%. Surface sterilisation studies showed that infection was largely external on the seed. In growth cabinet experiments at 8–18°C, seedlings grown from infected seed or from seed inoculated with B. cinerea developed soft rot, and sporulation of the pathogen on the basal stem lesions was observed. Treatment of moist seed at 50°C for 5 min or storage of seed at 20°C for 12 months reduced the frequency of isolation of B. cinerea to 0 and 2%, respectively, with no adverse effect on germination. Heat treatment of freshly harvested seed reduced the isolation frequency from 98 to 18%. The applicability of heat treatment for seed disinfestation by chickpea growers is discussed.

scholarly journals Gray Mold in and Quality of Strawberry Fruit following Postharvest Heat Treatment

HortScience ◽  
1996 ◽  
Vol 31 (2) ◽  
pp. 255-257 ◽  
Author(s):  
José M. García ◽  
Cayetano Aguilera ◽  
Antonia M. Jiménez
Keyword(s):  
Heat Treatment ◽  
Botrytis Cinerea ◽  
Gray Mold ◽  
Strawberry Fruit

Strawberries (Fragaria × ananassa Duch. `Tudla') were inoculated with gray mold conidia (Botrytis cinerea Pers.) and were subjected to postharvest heat treatment by dipping in water at various temperatures for 15 min. Heat treatment delayed Botrytis proliferation, but using dips at ≥48C caused fruit to soften and develop an atypical pink pigmentation. Fruit treated at 44 or 46C showed the best retention of firmness and maintained initial quality, developing neither an off-color nor an off-flavor.

scholarly journals Rapid method for the detection and quantification of Botrytis cinerea in plant tissues

2002 ◽  
Vol 55 ◽  
pp. 150-153 ◽  
Author(s):  
F.O. Obanor ◽  
M. Walter ◽  
N.W. Waipara ◽  
R. Cernusko
Keyword(s):  
Heat Treatment ◽  
Monoclonal Antibody ◽  
Detection Limit ◽  
Botrytis Cinerea ◽  
Rapid Method ◽  
Immunosorbent Assay ◽  
Enzyme Linked Immunosorbent Assay ◽  
Plant Tissues ◽  
Latent Infections ◽  
Detection And Quantification

Monoclonal antibody to B cinerea (BC58) was used to develop a platetrapped antigen enzyme linked immunosorbent assay (PTAELISA) to detect and quantify Botrytis antigens in boysenberry flowers The ability of antibody BC58 to detect B cinerea in extracts from artificially infected boysenberry flowers was assessed Results showed that the antigen could be detected in latent infections Antibody BC58 sensitivity to heat treatment of the antigen incubation conditions and the detection limit were also investigated Autoclaving at 121C reduced the sensitivity of the antibody Additionally the incubation of the antigen at 4C overnight produced higher absorbance values at 405 nm than incubation at 37C for 2 h The detection and quantification of B cinerea antigen was reliable within 016 g dried mycelium per ml of PBS buffer and at least 8 x 103 spores

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