加强苹果采后保护：含有月桂隐球菌的果胶涂层对扩张青霉的功效

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2024-10-09 DOI:10.1016/j.ijfoodmicro.2024.110934

Julieta Quiroga , Yésica Sabrina Lambrese , María Guadalupe García , Nelio Ariel Ochoa , Viviana Edith Calvente

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引用次数: 0

摘要

这项工作的目的是将含有月桂隐球菌的果胶涂层作为一种扩张青霉生物控制方法，用于苹果的采后保护。为此，将酵母菌加入果胶基质中，并对其体外和体内对扩张青霉的活力和生物防治活性进行了长期评估。此外，还研究了灭菌过程对涂层厚度的影响。结果表明，在体外研究中，果胶包覆月桂酵母能增强对菌丝生长的抑制作用，而在体内研究中，在降低疾病发生率和严重程度方面没有观察到显著差异。灭菌过程降低了果胶溶液的粘度，导致涂层厚度从 0.5 到 1 微米不等。作为一般评估，体外和体内生物防治试验证明，在 7 °C 和 25 °C 温度条件下对酵母的采后保护效果更好。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Enhancing apple postharvest protection: Efficacy of pectin coatings containing Cryptococcus laurentii against Penicillium expansum

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Enhancing apple postharvest protection: Efficacy of pectin coatings containing Cryptococcus laurentii against Penicillium expansum

The aim of this work is the application of pectin coatings containing Cryptococcus laurentii as a method of biocontrol of Penicillium expansum for postharvest protection of apples. For this purpose, the yeast was incorporated into a pectin matrix, and its viability and biocontrol activity in vitro and in vivo against P. expansum was evaluated over time. In addition, the influence of the sterilization process on coating thickness was studied. Results showed that pectin coating with C. laurentii enhanced mycelial growth inhibition in vitro studies, while no significant differences were observed in disease incidence and severity reduction in vivo studies. The sterilization process reduced the viscosity of the pectin solution, resulting in coating thicknesses ranging from 0.5 to 1 μm. As a general evaluation, in vitro and in vivo, biocontrol assays were useful in demonstrating better postharvest protection of the yeast at 7 °C concerning 25 °C.

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.