RAPISARDA Viviana Andrea
congresos y reuniones científicas
Growth inhibition of fruit postharvest pathogens by an oxidative treatment
VOLENTINI, S. I.; CERIONI, L.; FARÍAS, R. N.; RAPISARDA, V. A.; RODRÍGUEZ-MONTELONGO, L.
San Miguel de Tucumán, Tucumán, Argentina
Congreso; XLV Annual Meeting of SAIB; 2009
Oxidizing compounds such as sodium hypochlorite (NaClO) and hydrogen peroxide (H2O2) are widely used in food sanitization because of their antimicrobial effects. In our laboratory, an oxidative treatment (OT) able to inhibit the growth of the Penicillium digitatum conidia was developed. The OT consists in a preincubation with 10 ppm NaClO followed by an incubation with 6 mM CuSO4 and several H2O2 concentrations. Here, we analyze the effects of the OT on the mycelium growth of pathogens causing postharvest diseases in a variety of fruits, including Penicillium italicum, Geotrichum candidum and Cladosporium cladosporioides. The sensitivity of fungi to OT was dependent on the pathogen species. The growth of P. italicum was inhibited with OT with 150 mM H2O2 , while for G. candidum similar inhibition was obtained at 10 mM H2O2. When C. cladosporioides conidia were submitted to OT with up to H2O2 300 mM, only a slight inhibition occurred. However, increasing the NaClO concentration to 50 ppm in the preincubation produced the complete inhibition of mycelium growth with 50 mM H2O2 . Under these conditions, lethality for the other fungi was obtained. These results indicate that an adaptation of OT could be useful for postharvest control of fruit diseases.