Enhancing mango anthracnose control and quality maintenance through chitosan and iturin A coating

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-03-08 DOI:10.1016/j.lwt.2024.115955

Zhemin Li , Xiufang Bi , Yushan Dai , Rongrong Ren

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引用次数: 0

Abstract

The effectiveness of iturin A (IA) and chitosan (CTS) coating, alone or in combination (CTS-IA), against mango anthracnose caused by Colletotrichum gloeosporioides was investigated. In vitro tests, concentrations of IA ranging from 0.03 to 0.12 g/L, and CTS ranging from 10 g/L to 20 g/L, significantly inhibited the growth of C. gloeosporioides. Moreover, the combination of IA with 15 g/L CTS demonstrated an additional inhibitory effect on C. gloeosporioides growth. In vivo experiments, 0.12 g/L IA with 15 g/L CTS had a synergistic effect in preventing lesion expansion in mangoes after 20 days of storage at 12 °C. Compared to using IA or CTS alone, CTS-IA coating showed better results in disease control, respiratory rate, weight loss, total soluble solids, titratable acidity, and fruit firmness maintenance during storage. The combined effect of IA and CTS may be mainly attributed to the enhancement of mango defense enzymes such as GR, CAT, APX, and POD induced by the CTS-IA. In conclusion, CTS-IA may have significant potential in postharvest preservation applications for mangoes.

查看原文本刊更多论文

通过壳聚糖和伊图灵 A 涂层加强芒果炭疽病控制和质量保证

研究了iturin A（IA）和壳聚糖（CTS）涂层单独或组合（CTS-IA）对由Colletotrichum gloeosporioides引起的芒果炭疽病的效果。在体外试验中，浓度为 0.03 至 0.12 克/升的 IA 和浓度为 10 克/升至 20 克/升的 CTS 都能显著抑制球孢子菌的生长。此外，IA 与 15 克/升 CTS 的组合对球孢子菌的生长有额外的抑制作用。在体内实验中，0.12 克/升的 IA 与 15 克/升的 CTS 在 12 °C 下贮藏 20 天后，对防止芒果病变扩大有协同作用。与单独使用 IA 或 CTS 相比，CTS-IA 包衣剂在贮藏期间的病害控制、呼吸速率、重量损失、总可溶性固形物、可滴定酸度和果实硬度保持方面都有更好的效果。IA 和 CTS 的综合效果可能主要归功于 CTS-IA 诱导的芒果防御酶（如 GR、CAT、APX 和 POD）的增强。总之，CTS-IA 在芒果的采后保鲜应用中可能具有很大的潜力。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.