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Laboratory of Plant Pathology, Crop Science Department, Federal University of Santa Catarina, 88040-900 Florianpolis, Santa Catarina, Brazil
Laboratory of Morphogenesis and Plant Biochemistry, Federal University of Santa Catarina, 88040-900 Florianpolis, Santa Catarina, Brazil
a r t i c l e
i n f o
Article history:
Received 13 September 2015
Received in revised form 6 January 2016
Accepted 11 January 2016
Available online 13 January 2016
Keywords:
Apple
Penicillium expansum
Postharvest
Salicylic acid
a b s t r a c t
Apples are among the most commonly consumed fruits worldwide. Blue mold (Penicillium expansum) is one of
the major diseases in apples postharvest, leading to wide use of fungicides and the search for alternative products
to control the pathogen. In this context, this study aimed to evaluate the potential of salicylic acid (SA) as an alternative product to control blue mold and to preserve the physicochemical characteristics of apple fruit postharvest. The antimicrobial effect of SA was determined both in vitro and in situ, by directly exposing conidia to
solutions of different concentrations SA or by inoculating the fruit with P. expansum and treating them curatively,
eradicatively, or preventively with a 2.5 mM SA solution. The physiological effects of SA on fruit were determined
by quantifying the weight loss, total soluble solids content, and titratable acidity. In addition, the accumulation of
SA in the fruit was determined by HPLC. SA (2.5 mM) inhibited 100% of fungal germination in vitro and also controlled blue mold in situ when applied eradicatively. In addition, HPLC analysis demonstrated that SA did not persist in apple fruit. SA also maintained the physicochemical characteristics of fruit of different quality categories.
Thus, SA may be an alternative to the commercial fungicides currently used against P. expansum.
2016 Elsevier B.V. All rights reserved.
1. Introduction
The food industry is one of the most prominent in the world economy. In Brazil, this industry represents one of the most important segments of the market (Chitarra and Chitarra, 2005), including
production of more than 1,300,000 tons of apples in 2012 (FAOSTAT,
Food and Agriculture Organization of the United Nations Statistical
Database, 2012).
Apples (Malus domestica Borkh.) are susceptible to a wide range of
pathogenic microorganisms, especially those that can produce
pectinolytic enzymes able to degrade the apple tissues (Spadaro et al.,
2002; Vilanova et al., 2014a; Daniel et al., 2015). Moreover, mechanical
damage during the incorrect handling of the fruit postharvest may contribute to the development of different types of rot (Vilanova et al.,
2014b), even when the fruit is stored at low temperatures, which can
slow but cannot prevent the development of pathogenic fungi (Buronmoles et al., 2012).
Blue mold caused by Penicillium expansum is a very destructive disease of apples. P. expansum can produce high numbers of conidia that
can spread quickly, causing major losses of fresh and processed fruits
(Sanzani et al., 2010). It can also synthesize the mycotoxin patulin,
Corresponding authors.
E-mail addresses: neto.acrn@gmail.com (A.C. da Rocha Neto), robson.piero@ufsc.br
(R.M. Di Piero).
http://dx.doi.org/10.1016/j.ijfoodmicro.2016.01.007
0168-1605/ 2016 Elsevier B.V. All rights reserved.
A.C. da Rocha Neto et al. / International Journal of Food Microbiology 221 (2016) 5460
55
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A.C. da Rocha Neto et al. / International Journal of Food Microbiology 221 (2016) 5460
Fig. 1. Curative, eradicative or preventive application of 2.5 mM SA solution in apples of different quality categories (1, 2, and 3) against P. expansum incidence (%), severity (cm) and
growth (cm/day). The apples were stored at 25 C (12 days) or at 4 C (40 days) throughout the experimental period. Data represent the average SD. Different upper letters indicate
signicant differences between the forms of application in the fruit's different quality categories (Tukey, p 0.05). No differences were observed between categories in a form of
application.
A.C. da Rocha Neto et al. / International Journal of Food Microbiology 221 (2016) 5460
57
Table 1
Germination (%) and germ tube length (M) of P. expansum conidia exposed to different
doses of SA. Data are shown as the average SD of three independent experiments. Different upper letters indicate signicant differences between the doses in germination
while different lower letters indicate signicant differences between the doses in the germ
tube length (Tukey, p 0.05).
Salicylic acid (mM)
Germination (%)
0
1
2.5
5
92.25 3.4 A
13.5 3.11 B
0C
0C
118.25 7.14 a
23.75 3.86 b
0c
0c
58
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A.C. da Rocha Neto et al. / International Journal of Food Microbiology 221 (2016) 5460
59
Table 2
Salicylic acid concentration (mM) of apples of different quality categories (1, 2, and 3) immersed in a suspension of P. expansum conidia prepared in water or in 2.5 mM SA solution. Data
are shown as the average SD. The samples were collected in the beginning (0 h) or in the end (80 h) of experimental period. Different upper letters indicate signicant differences in the
column while different lower letter indicate signicant differences in the lines (Tukey, p 0.05).
Category
Conidia in water (0 h)
Conidia in SA (0 h)
Conidia in SA (80 h)
1
2
3
4.1
4.1
4.1
0.012 0.003 B ab
0.019 0.002 A
0.012 0.001 B b
0.015 0.002 ab
0.013 0.003
0.012 0.001 b
0.011 0.001 B b
0.016 0.002 A
0.017 0.003 A a
0.017 0.004 a
0.015 0.003
0.016 0.002 a
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