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Reduction of Fusarium rot and maintenance of fruit quality in melon using eco-friendly hot water treatment
Year:
2014
Authors :
דרובי, סמיר
;
.
Volume :
21
Co-Authors:
Sui, Y., School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, China
Droby, S., Agricultural Research Organization (ARO), The Volcani Center, Bet Dagan, Israel
Zhang, D., School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, China
Wang, W., School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, China
Liu, Y., School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, China
Facilitators :
From page:
13956
To page:
13963
(
Total pages:
8
)
Abstract:
Significant losses in harvested fruit can be directly attributable to decay fungi and quality deterioration. Hot water treatment (HWT) has been demonstrated to be an effective and economic environment-friendly approach for managing postharvest decay and maintaining fruit quality. In this study, the effects of HWT (45 °C for 10, 15, 20, and 25 min) on in vitro growth of Fusarium oxysporum, in vivo Fusarium rot, and natural decay of melon were investigated. HWT inhibited spore germination and germ tube elongation of F. oxysporum. Protein impairment and ATP consumption triggered by HWT contributed to the inhibitory effect. Results of in vivo studies showed that HWT effectively controlled Fusarium rot and natural decay of melon. Correspondingly, HWT induced a significant increase in content of total phenolic compounds and lignin of melon. These findings indicate that the effects of HWT on Fusarium rot may be associated with the direct fungal inhibition and the elicitation of defense responses in fruit. Importantly, HWT used in this study had beneficial effects on fruit quality as well. HWT may represent an effective non-chemical approach for management of postharvest Fusarium rot. © 2014, Springer-Verlag Berlin Heidelberg.
Note:
Related Files :
Cucurbitaceae
disease resistance
food preservation
Fusarium
Microbiology
quality control
water
עוד תגיות
תוכן קשור
More details
DOI :
10.1007/s11356-014-3302-0
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
21193
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:42
You may also be interested in
Scientific Publication
Reduction of Fusarium rot and maintenance of fruit quality in melon using eco-friendly hot water treatment
21
Sui, Y., School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, China
Droby, S., Agricultural Research Organization (ARO), The Volcani Center, Bet Dagan, Israel
Zhang, D., School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, China
Wang, W., School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, China
Liu, Y., School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, China
Reduction of Fusarium rot and maintenance of fruit quality in melon using eco-friendly hot water treatment
Significant losses in harvested fruit can be directly attributable to decay fungi and quality deterioration. Hot water treatment (HWT) has been demonstrated to be an effective and economic environment-friendly approach for managing postharvest decay and maintaining fruit quality. In this study, the effects of HWT (45 °C for 10, 15, 20, and 25 min) on in vitro growth of Fusarium oxysporum, in vivo Fusarium rot, and natural decay of melon were investigated. HWT inhibited spore germination and germ tube elongation of F. oxysporum. Protein impairment and ATP consumption triggered by HWT contributed to the inhibitory effect. Results of in vivo studies showed that HWT effectively controlled Fusarium rot and natural decay of melon. Correspondingly, HWT induced a significant increase in content of total phenolic compounds and lignin of melon. These findings indicate that the effects of HWT on Fusarium rot may be associated with the direct fungal inhibition and the elicitation of defense responses in fruit. Importantly, HWT used in this study had beneficial effects on fruit quality as well. HWT may represent an effective non-chemical approach for management of postharvest Fusarium rot. © 2014, Springer-Verlag Berlin Heidelberg.
Scientific Publication
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