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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Acidified peel of litchi fruits selects for postharvest Penicillium decay
Year:
2004
Source of publication :
Phytoparasitica
Authors :
אקרמן, מרים
;
.
דביר, אורית
;
.
ליכטר, אמנון
;
.
פייגנברג, אולג
;
.
פסיס, עדנה
;
.
Volume :
32
Co-Authors:
Lichter, A., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Dvir, O., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Ackerman, M., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Feygenberg, O., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Pesis, E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Facilitators :
From page:
226
To page:
236
(
Total pages:
11
)
Abstract:
Litchi fruits are fumigated after harvest with sulfur dioxide (SO 2) to prevent their rapid browning. SO 2 blocks enzymatic activity but bleaches the fruits and, if this process is followed by dipping the fruit in dilute hydrochloric acid, the appealing red color is regained. Hot water brushing (HWB) is among the alternative methods that were developed to replace the use of SO 2. HWB reduced fungal population size on the surface of the fruit peel after treatment but did not eliminate fruit infection after storage. Whereas untreated fruits were infected with a variety of fungal species, Penicillium sp. was the only fungus that developed on the pericarp after storage in fruits that had been dipped in 1.5M HCl. Fruit treated by HWB followed by handling and storage under sterile conditions suffered greater decay than fruit stored under non-sterile conditions but with more ventilation. A Penicillium sp. isolated from litchi grew well in liquid medium acidified to the pH range reported for SO 2 and HCl-treated litchi fruits. Morphological analysis identified fungal isolates as P. aurantiogriseum. Internal transcribed spacer sequence analysis of five isolates suggested a sequence similarity to P. commune. Our data support the hypothesis that dipping litchi fruit in hydrochloric acid eliminates infection by common opportunistic fungi and selects for Penicillium species that tolerate low pH.
Note:
Related Files :
cold storage
fungi
Litchi chinensis
Penicillium
Penicillium aurantiogriseum
sulfur dioxide
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
25208
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:13
You may also be interested in
Scientific Publication
Acidified peel of litchi fruits selects for postharvest Penicillium decay
32
Lichter, A., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Dvir, O., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Ackerman, M., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Feygenberg, O., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Pesis, E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet Dagan 50250, Israel
Acidified peel of litchi fruits selects for postharvest Penicillium decay
Litchi fruits are fumigated after harvest with sulfur dioxide (SO 2) to prevent their rapid browning. SO 2 blocks enzymatic activity but bleaches the fruits and, if this process is followed by dipping the fruit in dilute hydrochloric acid, the appealing red color is regained. Hot water brushing (HWB) is among the alternative methods that were developed to replace the use of SO 2. HWB reduced fungal population size on the surface of the fruit peel after treatment but did not eliminate fruit infection after storage. Whereas untreated fruits were infected with a variety of fungal species, Penicillium sp. was the only fungus that developed on the pericarp after storage in fruits that had been dipped in 1.5M HCl. Fruit treated by HWB followed by handling and storage under sterile conditions suffered greater decay than fruit stored under non-sterile conditions but with more ventilation. A Penicillium sp. isolated from litchi grew well in liquid medium acidified to the pH range reported for SO 2 and HCl-treated litchi fruits. Morphological analysis identified fungal isolates as P. aurantiogriseum. Internal transcribed spacer sequence analysis of five isolates suggested a sequence similarity to P. commune. Our data support the hypothesis that dipping litchi fruit in hydrochloric acid eliminates infection by common opportunistic fungi and selects for Penicillium species that tolerate low pH.
Scientific Publication
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