{"title":"Chitosan and salicylic acid as alternatives for the control of postharvest fungal diseases in blueberries (Vaccinium corymbosum)","authors":"Surelys Ramos-Bell, Luis Guillermo Hernandez-Montiel, Rita Velázquez Estrada, Cristina Moreno-Hernández, Porfirio Gutierrez-Martinez","doi":"10.47836/ifrj.30.4.16","DOIUrl":null,"url":null,"abstract":"Blueberry (Vaccinium corymbosum) has characteristics that make it a highly coveted fruit by the population that seeks benefits for their health, thus giving it economic and social relevance. However, it is a very perishable fruit. In the present work, Botrytis sp., Penicillium sp., and Alternaria sp. were isolated from blueberry, and molecularly identified. The in vitro effect of chitosan (CHI) and salicylic acid (SA) on the growth of these phytopathogens was then evaluated, as well as the incidence of the disease after the application of these treatments on blueberry. CHI at 1.5% achieved an in vitro mycelial growth inhibition of Botrytis sp., Penicillium sp., and Alternaria sp. by 93, 84, and 40%, respectively. Furthermore, a complete germination inhibition of Penicillium sp. and Alternaria sp. was accomplished; Botrytis sp. spores were less sensitive to chitosan treatment. The germination percentage of the phytopathogens was reduced by 90% using SA at 5 mM. The in vivo application of CHI at 1.5% and SA at 5 mM decreased the percentage of incidence of phytopathogens in blueberries harvested after storage period at 25°C, as compared to the control. Based on these results, SA and CHI represent an alternative for the control of phytopathogens in blueberry to eliminate the use of synthetic fungicides.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47836/ifrj.30.4.16","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Blueberry (Vaccinium corymbosum) has characteristics that make it a highly coveted fruit by the population that seeks benefits for their health, thus giving it economic and social relevance. However, it is a very perishable fruit. In the present work, Botrytis sp., Penicillium sp., and Alternaria sp. were isolated from blueberry, and molecularly identified. The in vitro effect of chitosan (CHI) and salicylic acid (SA) on the growth of these phytopathogens was then evaluated, as well as the incidence of the disease after the application of these treatments on blueberry. CHI at 1.5% achieved an in vitro mycelial growth inhibition of Botrytis sp., Penicillium sp., and Alternaria sp. by 93, 84, and 40%, respectively. Furthermore, a complete germination inhibition of Penicillium sp. and Alternaria sp. was accomplished; Botrytis sp. spores were less sensitive to chitosan treatment. The germination percentage of the phytopathogens was reduced by 90% using SA at 5 mM. The in vivo application of CHI at 1.5% and SA at 5 mM decreased the percentage of incidence of phytopathogens in blueberries harvested after storage period at 25°C, as compared to the control. Based on these results, SA and CHI represent an alternative for the control of phytopathogens in blueberry to eliminate the use of synthetic fungicides.
期刊介绍:
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management