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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Potassium bicarbonate reduces postharvest decay development on bell pepper fruits
Year:
1997
Source of publication :
Journal of Horticultural Science
Authors :
גרינברג, שושנה
;
.
זיו, עודד
;
.
פליק, אלעזר
;
.
Volume :
72
Co-Authors:
Fallik, E., Department of Field Crops, P.O. Box 6, Bet-Dagan 50250, Israel
Grinberg, S., Volcani Center, Department of Postharvest Science of Fresh Produce, Israel, Department of Field Crops, P.O. Box 6, Bet-Dagan 50250, Israel
Ziv, O., Volcani Center, Department of Postharvest Science of Fresh Produce, Israel
Facilitators :
From page:
35
To page:
41
(
Total pages:
7
)
Abstract:
Bicarbonate salts are widely used in the food industry and have broad- spectrum antimicrobial activity. We investigated whether bicarbonate salts can serve as alternatives to synthetic chemical fungicides for controlling postharvest diseases of fruits and vegetables. Potassium bicarbonate (PBC) inhibited in vitro mycelial growth, spore germination and germ tube elongation of Botrytis cinerea and Alternaria alternate. Germ tube elongation was found to be more sensitive to elevated PBC concentrations than mycelial growth and spore germination, as measured by EC 50. Treatment with PBC resulted in shrinkage and collapse of hyphae and spores, and consequent inability of fungi to sporulate. PBC action was fungistatic rather than fungicidic. Dipping commercially harvested sweet red peppers for 2 min in 1 or 2% potassium bicarbonate reduced decay development after storage and shelf life simulation to a commercially acceptable level of 5-8% compared with untreated or water-dipped controls. Higher concentrations of PBC (3%) significantly reduced fruit quality.
Note:
Related Files :
Alternaria
Bacteria (microorganisms)
Botrytis
Capsicum
Capsicum annuum var. annuum
fungi
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32787
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:12
You may also be interested in
Scientific Publication
Potassium bicarbonate reduces postharvest decay development on bell pepper fruits
72
Fallik, E., Department of Field Crops, P.O. Box 6, Bet-Dagan 50250, Israel
Grinberg, S., Volcani Center, Department of Postharvest Science of Fresh Produce, Israel, Department of Field Crops, P.O. Box 6, Bet-Dagan 50250, Israel
Ziv, O., Volcani Center, Department of Postharvest Science of Fresh Produce, Israel
Potassium bicarbonate reduces postharvest decay development on bell pepper fruits
Bicarbonate salts are widely used in the food industry and have broad- spectrum antimicrobial activity. We investigated whether bicarbonate salts can serve as alternatives to synthetic chemical fungicides for controlling postharvest diseases of fruits and vegetables. Potassium bicarbonate (PBC) inhibited in vitro mycelial growth, spore germination and germ tube elongation of Botrytis cinerea and Alternaria alternate. Germ tube elongation was found to be more sensitive to elevated PBC concentrations than mycelial growth and spore germination, as measured by EC 50. Treatment with PBC resulted in shrinkage and collapse of hyphae and spores, and consequent inability of fungi to sporulate. PBC action was fungistatic rather than fungicidic. Dipping commercially harvested sweet red peppers for 2 min in 1 or 2% potassium bicarbonate reduced decay development after storage and shelf life simulation to a commercially acceptable level of 5-8% compared with untreated or water-dipped controls. Higher concentrations of PBC (3%) significantly reduced fruit quality.
Scientific Publication
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