Cargando…

Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits

The sulfur-containing salts, classified as food additives, sodium metabisulfite (SMBS), potassium metabisulfite (PMBS), aluminum sulfate (AlS), and aluminum potassium sulfate (AlPS), were evaluated for their activity against Monilinia fructicola, Rhizopus stolonifer, and Geotrichum candidum, the mos...

Descripción completa

Detalles Bibliográficos
Autores principales: Martínez-Blay, Victoria, Taberner, Verònica, Pérez-Gago, María B., Palou, Lluís
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8465793/
https://www.ncbi.nlm.nih.gov/pubmed/34574225
http://dx.doi.org/10.3390/foods10092115
_version_ 1784572966788399104
author Martínez-Blay, Victoria
Taberner, Verònica
Pérez-Gago, María B.
Palou, Lluís
author_facet Martínez-Blay, Victoria
Taberner, Verònica
Pérez-Gago, María B.
Palou, Lluís
author_sort Martínez-Blay, Victoria
collection PubMed
description The sulfur-containing salts, classified as food additives, sodium metabisulfite (SMBS), potassium metabisulfite (PMBS), aluminum sulfate (AlS), and aluminum potassium sulfate (AlPS), were evaluated for their activity against Monilinia fructicola, Rhizopus stolonifer, and Geotrichum candidum, the most economically important fungal pathogens causing postharvest disease of stone fruit. In in vitro tests with potato dextrose agar (PDA) Petri dishes amended with different concentrations of the salts (0, 10, 20, 30, 50, and 100 mM), SMBS and PMBS at all concentrations, AlS above 20 mM, and AlPS above 30 mM, completely inhibited the mycelial growth of the three fungi after incubation at 25 °C for up to 10 days. In in vivo primary screenings with artificially inoculated nectarines, aqueous solutions of the four salts reduced the incidence and severity of brown rot (BR) at concentrations of 10 and 50 mM, whereas only AlS and AlPS reduced Rhizopus rot (RR), and none of the salts was effective against sour rot (SR). Solutions at 100 mM were phytotoxic and injured the fruit peel. In small-scale trials, 1 min dip treatments at 20 °C in SMBS or PMBS at 10 mM significantly reduced the incidence and severity of BR after incubation at 20 °C for up to 8 days. Conversely, dips in AlS and AlPS reduced neither BR nor RR. Results highlight the potential of SMBS and PMBS as new nonpolluting tools for the integrated control of BR, but not RR and SR, on stone fruit.
format Online
Article
Text
id pubmed-8465793
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-84657932021-09-27 Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits Martínez-Blay, Victoria Taberner, Verònica Pérez-Gago, María B. Palou, Lluís Foods Article The sulfur-containing salts, classified as food additives, sodium metabisulfite (SMBS), potassium metabisulfite (PMBS), aluminum sulfate (AlS), and aluminum potassium sulfate (AlPS), were evaluated for their activity against Monilinia fructicola, Rhizopus stolonifer, and Geotrichum candidum, the most economically important fungal pathogens causing postharvest disease of stone fruit. In in vitro tests with potato dextrose agar (PDA) Petri dishes amended with different concentrations of the salts (0, 10, 20, 30, 50, and 100 mM), SMBS and PMBS at all concentrations, AlS above 20 mM, and AlPS above 30 mM, completely inhibited the mycelial growth of the three fungi after incubation at 25 °C for up to 10 days. In in vivo primary screenings with artificially inoculated nectarines, aqueous solutions of the four salts reduced the incidence and severity of brown rot (BR) at concentrations of 10 and 50 mM, whereas only AlS and AlPS reduced Rhizopus rot (RR), and none of the salts was effective against sour rot (SR). Solutions at 100 mM were phytotoxic and injured the fruit peel. In small-scale trials, 1 min dip treatments at 20 °C in SMBS or PMBS at 10 mM significantly reduced the incidence and severity of BR after incubation at 20 °C for up to 8 days. Conversely, dips in AlS and AlPS reduced neither BR nor RR. Results highlight the potential of SMBS and PMBS as new nonpolluting tools for the integrated control of BR, but not RR and SR, on stone fruit. MDPI 2021-09-07 /pmc/articles/PMC8465793/ /pubmed/34574225 http://dx.doi.org/10.3390/foods10092115 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Martínez-Blay, Victoria
Taberner, Verònica
Pérez-Gago, María B.
Palou, Lluís
Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits
title Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits
title_full Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits
title_fullStr Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits
title_full_unstemmed Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits
title_short Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits
title_sort postharvest treatments with sulfur-containing food additives to control major fungal pathogens of stone fruits
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8465793/
https://www.ncbi.nlm.nih.gov/pubmed/34574225
http://dx.doi.org/10.3390/foods10092115
work_keys_str_mv AT martinezblayvictoria postharvesttreatmentswithsulfurcontainingfoodadditivestocontrolmajorfungalpathogensofstonefruits
AT tabernerveronica postharvesttreatmentswithsulfurcontainingfoodadditivestocontrolmajorfungalpathogensofstonefruits
AT perezgagomariab postharvesttreatmentswithsulfurcontainingfoodadditivestocontrolmajorfungalpathogensofstonefruits
AT paloulluis postharvesttreatmentswithsulfurcontainingfoodadditivestocontrolmajorfungalpathogensofstonefruits