Inhibition of Penicillium expansum by an oxidative treatment.

CERIONI, LUCIANA *; LAZARTE, MARÍA *; VILLEGAS, JOSEFINA; RODRIGUEZ MONTELONGO LUISA; VOLENTINI, SABRINA INÉS

FOOD MICROBIOLOGY

ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD

Lugar: Amsterdam; Año: 2012 vol. 33 p. 298 - 301

0740-0020

Several oxidizing compounds such as sodium hypochlorite (NaClO) and hydrogen peroxide (H2O2) are used to control postharvest decay in fresh fruit due to their antimicrobial effects. Here, we applied these compounds in vitro, in the presence of CuSO4, against Penicillium expansum, causal agent of apple blue mold. MICs were 50 mg L1 and 400 mmol L1 for NaClO and H2O2, respectively, when these compounds were individually applied to conidia suspensions during 2 min. A combined oxidative treatment (OT) consisting on an incubation with 1 mg L1 NaClO and 200 mmol L1 H2O2, in the presence of 6 mmol L1 CuSO4, inhibited growth, conidial germination and fungal infectivity on apple. The fractional inhibitory concentration index for the interaction between NaClO and H2O2 in the OT was 0.52 indicating a synergistic effect of the oxidizing compounds. These results suggest that the OT could be an interesting alternative for apple diseases postharvest contro.