Inhibitory of grey mold on green pepper and winter jujube by chlorine dioxide (ClO2) fumigation and its mechanisms | |
Fu, Mao-run; Zhang, Xiao-min; Jin, Tong3; Li, Bo-qiang; Zhang, Zhan-quan; Tian, Shi-ping | |
刊名 | LWT-FOOD SCIENCE AND TECHNOLOGY
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2019 | |
卷号 | 100页码:335-340 |
关键词 | Chlorine dioxide (ClO2) Booyds cinerea Antifungal activity Membrane damage Cellular leakage Green pepper Winter jujube |
ISSN号 | 0023-6438 |
DOI | 10.1016/j.lwt.2018.10.092 |
文献子类 | Article |
英文摘要 | As a powerful sanitizer, chlorine dioxide (ClO2) has mainly focused on control of bacteria, but little is known about its antifungal effects, especially on postharvest fungi found in vegetable and fruit. This study investigated the effect of ClO2 on Botrytis cinerea growth in vitro and on its disease severity in green pepper and winter jujube. Result showed that ClO2 fumigation reduced disease development of grey mold caused by B. cinerea on green pepper and winter jujube, and the efficiency was positively correlated with ClO2 concentrations. ClO2 treatment directly inhibited mycelial growth, spore germination and germ tube elongation of B. cinerea. To further survey the mechanisms by which ClO2 treatment inhibited hypha growth of B. cinerea, we observed the mycelial morphology and the integrity of the plasma membrane; the results showed that ClO2 treatment resulting in B. cinerea mycelial morphology was strongly affected, and leading to the loss of plasma membrane integrity, causing the cellular leakage. These data showed that ClO2 was effective for controlling grey mold caused by B. cinerea on green pepper and winter jujube, and the antifungal activity of ClO2 could be attributed to the disruption of cell membrane of the fungal pathogen. |
学科主题 | Food Science & Technology |
电子版国际标准刊号 | 1096-1127 |
出版地 | AMSTERDAM |
WOS关键词 | BOTRYTIS-CINEREA ; DICARBOXIMIDE FUNGICIDES ; GRAY MOLD ; FRUIT ; INACTIVATION ; KINETICS ; DISEASE ; GROWTH ; OIL |
WOS研究方向 | Food Science & Technology |
语种 | 英语 |
出版者 | ELSEVIER SCIENCE BV |
WOS记录号 | WOS:000452946300047 |
资助机构 | Scientific and Technology Service Net Project of Chinese Academy of Sciences [KFJ-EW-STS-085] ; Agricultural Industrial Technology System of Shandong Province [SDAIT-05-14] |
内容类型 | 期刊论文 |
源URL | [http://ir.ibcas.ac.cn/handle/2S10CLM1/19403] ![]() |
专题 | 中科院北方资源植物重点实验室 |
作者单位 | 1.Li, Bo-qiang 2.Chinese Acad Sci, Inst Bot, Key Lab Plant Resources, Nanxincun 20, Beijing 100093, Peoples R China 3.Zhang, Xiao-min 4.Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, 3501 Univ Rd Changqing Dist, Jinan 250353, Shandong, Peoples R China 5.[Fu, Mao-run 6.Zhang, Zhan-quan |
推荐引用方式 GB/T 7714 | Fu, Mao-run,Zhang, Xiao-min,Jin, Tong,et al. Inhibitory of grey mold on green pepper and winter jujube by chlorine dioxide (ClO2) fumigation and its mechanisms[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2019,100:335-340. |
APA | Fu, Mao-run,Zhang, Xiao-min,Jin, Tong,Li, Bo-qiang,Zhang, Zhan-quan,&Tian, Shi-ping.(2019).Inhibitory of grey mold on green pepper and winter jujube by chlorine dioxide (ClO2) fumigation and its mechanisms.LWT-FOOD SCIENCE AND TECHNOLOGY,100,335-340. |
MLA | Fu, Mao-run,et al."Inhibitory of grey mold on green pepper and winter jujube by chlorine dioxide (ClO2) fumigation and its mechanisms".LWT-FOOD SCIENCE AND TECHNOLOGY 100(2019):335-340. |
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