scholarly journals Light: An Alternative Method for Physical Control of Postharvest Rotting Caused by Fungi of Citrus Fruit

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
İbrahim Kahramanoğlu ◽  
Muhammad Farrukh Nisar ◽  
Chuying Chen ◽  
Serhat Usanmaz ◽  
Jinyin Chen ◽  
...  
Keyword(s):  
Fungal Pathogens ◽  
Light Exposure ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Solar Light ◽  
Special Focus ◽  
Penicillium Italicum ◽  
Blue Mold ◽  
Health Concerns ◽  
Green Mold

Solar light has fundamental roles in vast chemical, biochemical, and physical process in biosphere and hence been declared as “source of life.” Solar light is further classified into a broad range of electromagnetic waves, and each region in the solar spectrum bears its unique actions in the universe or biosphere. Since centuries, solar light is believed as a potent source of killing pathogens causing postharvest losses on food products as well as human skin diseases. Citrus fruit crops are widely produced and consumed across the world, but due to their higher juicy contents, Penicillium italicum (blue mold) and Penicillium digitatum (green mold) make their entry to decay fruits and cause approximately 80% and 30% fruit losses, respectively. Agrochemicals or synthetic fungicides are highly efficient to control these postharvest fungal pathogens but have certain health concerns due to toxic environmental residues. Therefore, the scientific community is ever looking for some physical ways to eradicate such postharvest fungal pathogens and reduce the yield losses along with maintaining the public health concerns. This review article presents and discusses existing available information about the positive and negative impacts of different spectrums of solar light exposure on the postharvest storage of citrus fruits, especially to check citrus postharvest rotting caused by Penicillium italicum (blue mold) and Penicillium digitatum (green mold). Moreover, a special focus shall be paid to blue light (390–500 nm), which efficiently reduces the decay of fruits, while keeping the host tissues/cells healthy with no known cytotoxicity, killing the fungal pathogen probably by ferroptosis, but indepth knowledge is scanty. The study defines how to develop commercial applications of light in the postharvest citrus industry.

scholarly journals Mutation at β-Tubulin Codon 200 Indicated Thiabendazole Resistance in Penicillium digitatum Collected from California Citrus Packinghouses

Plant Disease ◽  
2006 ◽  
Vol 90 (6) ◽  
pp. 765-770 ◽  
Author(s):  
Leigh S. Schmidt ◽  
Jennifer M. Ghosoph ◽  
Dennis A. Margosan ◽  
Joseph L. Smilanick
Keyword(s):  
Point Mutation ◽  
Gene Sequence ◽  
Dna Analysis ◽  
Random Amplified Polymorphic Dna ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Resistant Isolate ◽  
Green Mold ◽  
Codon Positions ◽  
Β Tubulin

Thiabendazole (TBZ) is commonly applied to harvested citrus fruit in packinghouses to control citrus green mold, caused by Penicillium digitatum. Although TBZ is not used before harvest, another benzimidazole, thiophanate methyl, is commonly used in Florida and may be introduced soon in California to control postharvest decay of citrus fruit. Isolates from infected lemons and oranges were collected from many geographically diverse locations in California. Thirty-five isolates collected from commercial groves and residential trees were sensitive to TBZ, while 19 of 74 isolates collected from 10 packinghouses were resistant to TBZ. Random amplified polymorphic DNA analysis indicated that the isolates were genetically distinct and differed from each other. Nineteen TBZ-resistant isolates and a known TBZ-resistant isolate displayed a point mutation in the β-tubulin gene sequence corresponding to amino acid codon position 200. Thymine was replaced by adenine (TTC → TAC), which changed the phenylalanine (F) to tyrosine (Y). In contrast, for 49 TBZ-sensitive isolates that were sequenced, no mutations at this or any other codon positions were found. All of the isolates of P. digitatum resistant to TBZ collected from a geographically diverse sample of California packinghouses appeared to have the same point mutation conferring thiabendazole resistance.

Penicillium digitatum. [Descriptions of Fungi and Bacteria].

1966 ◽  
Author(s):  
A. H. S. Onions
Keyword(s):  
Geographical Distribution ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Penicillium Italicum ◽  
White Mould ◽  
Light Soil ◽  
Green Mould ◽  
Fruit Disease ◽  
Fallen Fruit ◽  
Fruit Surface

Abstract A description is provided for Penicillium digitatum. Information is included on the disease caused by the organism, its transmission, geographical distribution, and hosts. HOSTS: On decaying citrus fruit. DISEASE: Green mould of citrus fruit. Growth is rapid atter infection, the fruit surface becoming covered in a white mould which quickly becomes olive due to the production of the conidia. The fruit then softens and begins to shrink and if exposed to the air becomes a hollow mummified shell. Distinct from Penicillium italicum (see CMI Descript. 99) which is blue-green and finally reduces the fruit to a slimy mass. GEOGRAPHICAL DISTRIBUTION: Common in all citrus producing areas, but widespread as a storage rot of citrus fruit. TRANSMISSION: Common in soil of citrus producing areas and enters the fruit as a wound parasite but will not penetrate undamaged fruit. Said to occur more frequently than P. italicum on fallen fruit on light soil in Israel (31: 603). Spores also particularly abundant in air of citrus packing houses and fruit conditioning rooms (40: 400; 41: 89).

scholarly journals Pre- and Postharvest Treatments to Control Green Mold of Citrus Fruit During Ethylene Degreening

Plant Disease ◽  
2006 ◽  
Vol 90 (1) ◽  
pp. 89-96 ◽  
Author(s):  
J. L. Smilanick ◽  
M. F. Mansour ◽  
D. Sorenson
Keyword(s):  
Sodium Bicarbonate ◽  
Color Change ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Color Removal ◽  
Thiophanate Methyl ◽  
Green Color ◽  
Green Mold ◽  
Orange Fruit ◽  
High Level

Two approaches, fungicide applications to trees before harvest and drenching fruit after harvest, were evaluated to minimize postharvest green mold, caused by Penicillium digitatum, particularly among fruit subjected to ethylene gas after harvest, a practice termed “degreening” that eliminates green rind color. Preharvest applications of thiophanate methyl (TM) controlled postharvest green mold consistently. In five tests, green mold among degreened orange fruit was 16% when TM was applied 1 week before harvest; whereas, among fruit not treated, the incidence was 89.5%. Thiabendazole (TBZ) applied to harvested fruit in bins before degreening also was very effective. TBZ effectiveness was enhanced by mild heating (41°C), adding sodium bicarbonate, and immersing fruit, rather than drenching them, with the solution. With these measures, an isolate of P. digitatum with a high level of TBZ resistance was significantly controlled. In semicommercial tests with naturally inoculated fruit, TBZ and sodium bicarbonate treatment reduced green mold incidence from 11% among untreated orange fruit to 2%. TBZ residues in lemon fruit at 41°C were about twice those treated at 24°C. Neither TM before harvest nor TBZ and sodium bicarbonate applied after harvest influenced green color removal during degreening of orange fruit. Sodium bicarbonate slightly reduced the rate of lemon color change.

scholarly journals Effects of Curing on Green Mold and Stem-End Rot of Citrus Fruit and Its Potential Application Under Florida Packing System

Plant Disease ◽  
2005 ◽  
Vol 89 (8) ◽  
pp. 834-840 ◽  
Author(s):  
Jiuxu Zhang ◽  
Patricia P. Swingle
Keyword(s):  
Potential Application ◽  
Mycelial Growth ◽  
Citrus Fruit ◽  
Penicillium Digitatum ◽  
Curing Time ◽  
Lasiodiplodia Theobromae ◽  
Green Mold ◽  
Florida Citrus ◽  
The Impact ◽  
Packing System

The potential of citrus fruit curing for the control of green mold caused by Penicillium digitatum, and the impact of this treatment on stem-end rot caused by Lasiodiplodia theobromae were investigated. The optimum temperatures for mycelial growth of P. digitatum and L. theobromae were about 25 and 30°C, respectively. P. digitatum did not grow at 35°C, while L. theobromae did. Injuries of ‘Valencia’ oranges developed less green mold disease at 30 and 35°C than at 25°C or lower. Green mold incidences on ‘Valencia’ oranges treated at 21°C (uncured control), 30 and 35°C for 48 h were 51, 17.4, and 0%, respectively, for inoculated fruit, and 18.8, 11.4, and 0%, respectively, for wounded fruit after 2 weeks of storage at 21°C. However, a significant increase in stem-end rot occurred at 35°C when compared with 21°C (uncured control). In two of three different tests, curing fruit at 35°C for 48 h achieved better green mold control than a shorter curing time of 24 h. Curing ‘Pineapple’ oranges showed a similar or better efficacy for green mold control than imazalil at 500 and 1,000 ppm applied by either dip or packingline drip. The combination of thiabendazole drench (500 ppm) and curing of wounded ‘Valencia’ oranges and inoculated ‘Flame’ grapefruit reduced both green mold and stem-end rot by more than 93%. This study suggests that curing (35°C for 48 h) could be integrated into the current Florida citrus packing system to effectively control postharvest decays.

scholarly journals The Antifungal Potential of Sarvacrol against Penicillium digitatum through 1H-NMR Based Metabolomics Approach

2019 ◽  
Author(s):  
Chunpeng Wan ◽  
Yuting Shen ◽  
Muhammad Farrukh Nisar ◽  
Wenwen Qi ◽  
Chuying Chen ◽  
...  
Keyword(s):  
1H Nmr ◽  
Citrus Fruit ◽  
Metabolic Changes ◽  
Penicillium Digitatum ◽  
Glutathione Metabolism ◽  
Strong Positive Correlation ◽  
Food Preservative ◽  
Metabolomic Profiling ◽  
Green Mold ◽  
Antifungal Potential

Carvacrol has long been studied for its natural antifungal potential and food preservative. But the exact mode of its action remained highly complex as a general, but especially for Penicillium digitatum (P. digitatum) largely remained unexplored. Herein, a 1H-NMR-based metabolomic technique was used to investigate the antifungal mechanism of carvacrol. The metabolomic profiling data showed that alanine, aspartate, glutamate and glutathione metabolism were imbalanced in the fungal hyphae. A strong positive correlation was seen between aspartate, glutamate, alanine and glutamine, while negative correlation among glutathione and lactate. These metabolic changes revealed that carvacrol-induced oxidative stress had disturbed the energy production and amino acid metabolism of P. digitatum. Current study will improve the understanding of the metabolic changes posed by plant-based fungicides in order to control citrus fruit green mold caused by P. digitatum. Moreover, the study will provided certain experimental and theoretical basis for the development of novel citrus fruit preservatives.

scholarly journals Improved Control of Apple and Citrus Fruit Decay with a Combination of Candida saitoana and 2-Deoxy-D-Glucose

Plant Disease ◽  
2000 ◽  
Vol 84 (3) ◽  
pp. 249-253 ◽  
Author(s):  
Ahmed El-Ghaouth ◽  
Joseph L. Smilanick ◽  
Michael Wisniewski ◽  
Charles L. Wilson
Keyword(s):  
Botrytis Cinerea ◽  
Citrus Fruit ◽  
Penicillium Expansum ◽  
Disease Development ◽  
Blue Mold ◽  
Green Mold ◽  
Fruit Decay ◽  
Orange Fruit ◽  
Water Treated Control

A combination of Candida saitoana with 0.2% 2-deoxy-D-glucose to control decay of apple, lemon, and orange fruit was evaluated. Growth of C. saitoana in vitro was reduced by 2-deoxy-D-glucose; however, in apple wounds, the yeast grew as well in the presence of 2-deoxy-D-glucose as in its absence. When applied to fruit wounds before inoculation, the combination of C. saitoana with 0.2% 2-deoxy-D-glucose was more effective in controlling decay of apple, orange, and lemon caused by Botrytis cinerea, Penicillium expansum, and P. digitatum than either C. saitoana or the application of a 0.2% solution of 2-deoxy-D-glucose alone. Increasing the concentration of 2-deoxy-D-glucose from 0.2 to 0.5% did not improve control significantly. The combination of C. saitoana with 0.2% 2-deoxy-D-glucose was also effective against infections established up to 24 h before treatment. When applied within 24 h after inoculation, the combination of C. saitoana with 0.2% 2-deoxy-D-glucose was very effective in controlling blue mold of apple and green mold of orange and lemon. The level of control of green mold was equivalent to imazalil treatment. When either C. saitoana or 0.2% 2-deoxy-D-glucose was applied within 24 h after inoculation, neither had an effect on disease development on apple, orange, or lemon, and the incidence of decay was similar to the water-treated control.

scholarly journals Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate

Plant Disease ◽  
2001 ◽  
Vol 85 (4) ◽  
pp. 371-376 ◽  
Author(s):  
Lluís Palou ◽  
Joseph L. Smilanick ◽  
Josep Usall ◽  
Inmaculada Viñas
Keyword(s):  
Sodium Bicarbonate ◽  
Sodium Carbonate ◽  
Room Temperature ◽  
Hot Water ◽  
Penicillium Italicum ◽  
Blue Mold ◽  
Green Mold ◽  
Carbonate Solutions ◽  
Immersion Period

Control of citrus blue mold, caused by Penicillium italicum, was evaluated on artificially inoculated oranges immersed in water at up to 75°C for 150 s; in 2 to 4% sodium carbonate (wt/vol) at 20 or 45°C for 60 or 150 s; or in 1 to 4% sodium bicarbonate at room temperature for 150 s, followed by storage at 20°C for 7 days. Hot water controlled blue mold at 50 to 55°C, temperatures near those that injured fruit, and its effectiveness declined after 14 days of storage. Sodium carbonate and sodium bicarbonate were superior to hot water. Temperature of sodium carbonate solutions influenced effectiveness more than concentration or immersion period. Sodium carbonate applied for 150 s at 45°C at 3 or 4% reduced decay more than 90%. Sodium bicarbonate applied at room temperature at 2 to 4% reduced blue mold by more than 50%, while 1% was ineffective. In another set of experiments, treatments of sodium bicarbonate at room temperature, sodium carbonate at 45°C, and hot water at 45°C reduced blue mold incidence on artificially inoculated oranges to 6, 14, and 27%, respectively, after 3 weeks of storage at 3°C. These treatments reduced green mold incidence to 6, 1, and 12%, respectively, while incidence among controls of both molds was about 100%. When reexamined 5 weeks later, the effectiveness of all, particularly hot water, declined. In conclusion, efficacy of hot water, sodium carbonate, and sodium bicarbonate treatments against blue mold compared to that against green mold was similar after storage at 20°C but proved inferior during long-term cold storage.

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