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dc.contributor.authorMartínez-Blay, Victoria
dc.contributor.authorTaberner, Verònica
dc.contributor.authorPérez-Gago, María B.
dc.contributor.authorPalou, Lluís
dc.date.accessioned2021-09-17T12:31:44Z
dc.date.available2021-09-17T12:31:44Z
dc.date.issued2021es
dc.identifier.citationMartínez-Blay, V., Taberner, V., Pérez-Gago, M. B. & Palou, L. (2021). Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits. Foods, 10(9), 2115.es
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/20.500.11939/7617
dc.description.abstractThe 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 25º 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 20º C in SMBS or PMBS at 10 mM significantly reduced the incidence and severity of BR after incubation at 20º 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.es
dc.language.isoenes
dc.publisherMDPIes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectAntifungal activityes
dc.subjectGRAS saltses
dc.subjectMonilinia fructicolaes
dc.titlePostharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruitses
dc.typearticlees
dc.authorAddresspalou_llu@gva.eses
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.identifier.doi10.3390/foods10092115es
dc.identifier.urlhttps://www.mdpi.com/2304-8158/10/9/2115es
dc.journal.issueNumber9es
dc.journal.titleFoodses
dc.journal.volumeNumber10es
dc.page.final2115es
dc.page.initial2115es
dc.relation.projectIDThis work was partially funded by The Partnership for Research and Innovation in the Mediterranean Area (PRIMA Programme 2019, StopMedWaste project), the IVIA (Project No. 51910), and the European Union through the European Regional Development Fund (ERDF) of the Generalitat Valenciana 2014-2020.es
dc.rights.accessRightsopenAccesses
dc.source.typeelectronicoes
dc.subject.agrisJ10 Handling, transport, storage and protection of agricultural productses
dc.subject.agrisQ02 Food processing and preservationes
dc.subject.agrisQ01 Food science and technologyes
dc.subject.agrovocNectarineses
dc.subject.agrovocGeotrichum candidumes
dc.subject.agrovocRhizopus stoloniferes
dc.type.hasVersionpublishedVersiones


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