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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Host-pathogen interactions modulated by heat treatment
Year:
2000
Source of publication :
Postharvest Biology and Technology
Authors :
בן-יהושע, שמשון
;
.
פליק, אלעזר
;
.
Volume :
21
Co-Authors:
Schirra, M., C.N.R., Ints. Fisiol. della Maturazione, Conserv Frutto Specie Arboree Medit, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
D'Hallewin, G., C.N.R., Ints. Fisiol. della Maturazione, Conserv Frutto Specie Arboree Medit, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
Ben-Yehoshua, S., C.N.R., Ints. Fisiol. della Maturazione, Conserv Frutto Specie Arboree Medit, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
Fallik, E., C.N.R., Ints. Fisiol. della Maturazione, Conserv Frutto Specie Arboree Medit, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
Schirra, M., C.N.R., Istituto per la Fisiologia della Maturazione, Conservazione del Frutto della Specie Arboree Mediterranee, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
D'Hallewin, G., C.N.R., Istituto per la Fisiologia della Maturazione, Conservazione del Frutto della Specie Arboree Mediterranee, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
Ben-Yehoshua, S., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Israel
Facilitators :
From page:
71
To page:
85
(
Total pages:
15
)
Abstract:
Prestorage heat treatment appears to be a promising method of postharvest control of decay. Heat treatments against pathogens may be applied to fresh harvested commodities by hot water dips, by vapour heat, by hot dry air or by a very short hot water rinse and brushing. Heat treatments have a direct effect slowing germ tube elongation or of inactivating or outright killing germinating spores, thus reducing the effective inoculum size and minimising rots. Heat treatment can also indirectly affect decay development via physiological responses of the fruit tissue. These responses include inducing antifungal-like substances that inhibit fungal development in the fruit tissue, or enhancing wound healing. Heat treatment can induce PR proteins such as chitinase and β-1,3 glucanase, stabilise membranes, elicit antifungal compounds, or inhibit the synthesis of cell wall hydrolytic enzymes (polygalacturonases), and delay the degradation rate of pre-formed antifungal compounds that are present in unripe fruit. Additionally, curing, as a heat treatment can cause the disappearance of wax platelets normally present in untreated fruit and make the fruit surface relatively homogeneous. Thus, cuticular fractures, microwounds and most stomata are partially or completely filled, and early-germinated spores are encapsulated and inactivated by molten wax. The occlusion of possible gaps for wound pathogens as well as the encapsulation and inactivation of early-germinated spores have been considered as additional factors in fruit protection against decay. © 2000 Elsevier Science B.V.
Note:
Related Files :
Curing
Fruit decay
fungi
Heat treatment
heat treatments
host-pathogen relationships
Pathogens
Postharvest storage
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0925-5214(00)00166-6
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32590
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:11
You may also be interested in
Scientific Publication
Host-pathogen interactions modulated by heat treatment
21
Schirra, M., C.N.R., Ints. Fisiol. della Maturazione, Conserv Frutto Specie Arboree Medit, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
D'Hallewin, G., C.N.R., Ints. Fisiol. della Maturazione, Conserv Frutto Specie Arboree Medit, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
Ben-Yehoshua, S., C.N.R., Ints. Fisiol. della Maturazione, Conserv Frutto Specie Arboree Medit, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
Fallik, E., C.N.R., Ints. Fisiol. della Maturazione, Conserv Frutto Specie Arboree Medit, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
Schirra, M., C.N.R., Istituto per la Fisiologia della Maturazione, Conservazione del Frutto della Specie Arboree Mediterranee, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
D'Hallewin, G., C.N.R., Istituto per la Fisiologia della Maturazione, Conservazione del Frutto della Specie Arboree Mediterranee, Localitá Palloni, Nuraxinieddu, 09170 Oristano, Italy
Ben-Yehoshua, S., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Israel
Host-pathogen interactions modulated by heat treatment
Prestorage heat treatment appears to be a promising method of postharvest control of decay. Heat treatments against pathogens may be applied to fresh harvested commodities by hot water dips, by vapour heat, by hot dry air or by a very short hot water rinse and brushing. Heat treatments have a direct effect slowing germ tube elongation or of inactivating or outright killing germinating spores, thus reducing the effective inoculum size and minimising rots. Heat treatment can also indirectly affect decay development via physiological responses of the fruit tissue. These responses include inducing antifungal-like substances that inhibit fungal development in the fruit tissue, or enhancing wound healing. Heat treatment can induce PR proteins such as chitinase and β-1,3 glucanase, stabilise membranes, elicit antifungal compounds, or inhibit the synthesis of cell wall hydrolytic enzymes (polygalacturonases), and delay the degradation rate of pre-formed antifungal compounds that are present in unripe fruit. Additionally, curing, as a heat treatment can cause the disappearance of wax platelets normally present in untreated fruit and make the fruit surface relatively homogeneous. Thus, cuticular fractures, microwounds and most stomata are partially or completely filled, and early-germinated spores are encapsulated and inactivated by molten wax. The occlusion of possible gaps for wound pathogens as well as the encapsulation and inactivation of early-germinated spores have been considered as additional factors in fruit protection against decay. © 2000 Elsevier Science B.V.
Scientific Publication
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