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| Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha : |
13/10/2014 |
Actualizado : |
31/08/2017 |
Tipo de producción científica : |
Abstracts/Resúmenes |
Autor : |
VÁZQUEZ, D.; BERGER, A.; CUNIBERTI, M.; BAINOTTI, C.; MIRANDA, M. Z. de; SCHEEREN, P. L.; JOBET, C.; PEÑA, R. J.; CABRERA, G.; VERGES, R. |
Afiliación : |
DANIEL VAZQUEZ PEYRONEL, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; ANDRES GUSTAVO BERGER RICCA, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; RUBEN PIERRE VERGES DELGADO, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
Título : |
Genotype and environment effects on quality of 23 wheat genotypes cultivated in 20 Latin American environments. |
Fecha de publicación : |
2010 |
Fuente / Imprenta : |
In: INTERNATIONAL WHEAT CONFERENCE, 8., 2010, St. Petersburg, RU. Abstracts...: wheat genetics and breeding for grain quality; oral presentations. St. Petersburg: VIR, 2010. |
Páginas : |
p. 493-494. |
Idioma : |
Inglés |
Palabras claves : |
VARIACIÓN FENOTÍPICA. |
Thesagro : |
CALIDAD DEL TRIGO; CALIDAD INDUSTRIAL; FACTORES AMBIENTALES; INTERACCIÓN GENOTIPO AMBIENTE; TRITICUM AESTIVUM; VARIACIÓN GENÉTICA. |
Asunto categoría : |
-- |
Marc : |
LEADER 01044nam a2200301 a 4500 001 1051033 005 2017-08-31 008 2010 bl uuuu u01u1 u #d 100 1 $aVÁZQUEZ, D. 245 $aGenotype and environment effects on quality of 23 wheat genotypes cultivated in 20 Latin American environments.$h[electronic resource] 260 $aIn: INTERNATIONAL WHEAT CONFERENCE, 8., 2010, St. Petersburg, RU. Abstracts...: wheat genetics and breeding for grain quality; oral presentations. St. Petersburg: VIR$c2010 300 $ap. 493-494. 650 $aCALIDAD DEL TRIGO 650 $aCALIDAD INDUSTRIAL 650 $aFACTORES AMBIENTALES 650 $aINTERACCIÓN GENOTIPO AMBIENTE 650 $aTRITICUM AESTIVUM 650 $aVARIACIÓN GENÉTICA 653 $aVARIACIÓN FENOTÍPICA 700 1 $aBERGER, A. 700 1 $aCUNIBERTI, M. 700 1 $aBAINOTTI, C. 700 1 $aMIRANDA, M. Z. DE 700 1 $aSCHEEREN, P. L. 700 1 $aJOBET, C. 700 1 $aPEÑA, R. J. 700 1 $aCABRERA, G. 700 1 $aVERGES, R.
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| Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha actual : |
15/03/2022 |
Actualizado : |
15/03/2022 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
Internacional - -- |
Autor : |
FERNÁNDEZ, G.; SBRES, M.; LADO, J.; PEREZ, E. |
Afiliación : |
GERÓNIMO FERNÁNDEZ, Unión de Productores y Exportadores de Fruta del Uruguay (UPEFRUY), Rincón 487, Montevideo, Uruguay; MAURICIO SBRES, Departamento de Química Orgánica, Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo, Uruguay; JOANNA LADO LINDNER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ELENA PEREZ FAGGIANI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Postharvest sour rot control in lemon fruit by natamycin and an Allium extract. |
Fecha de publicación : |
2022 |
Fuente / Imprenta : |
International Journal of Food Microbiology, 2022, Volume 368, Article number 109605. doi: https://doi.org/10.1016/j.ijfoodmicro.2022.109605 |
ISSN : |
0168-1605 |
DOI : |
10.1016/j.ijfoodmicro.2022.109605 |
Idioma : |
Inglés |
Notas : |
Article history: Received 9 November 2021; Received in revised form 15 February 2022; Accepted 25 February 2022; Available online 1 March 2022.
Corresponding author: Pérez-Faggiani, E.; Programa Nacional de Investigación en Producción Citrícola, Instituto Nacional de Investigación Agropecuaria (INIA), Camino al Terrible s/n, Casilla postal: 68033, Salto, Uruguay; email:elenaperez@inia.org.uy -- Funding text: We gratefully thanks to Ing. Agr Eduardo Blanco and Q. F. Miguel Castiglioni for providing the products tested in this study. We acknowledge UPEFRUY for their contribution in commercial experiments. This work was supported by the Agencia Nacional de Investigación e Innovacion (ANII-Uruguay) by the code RTS_1_2016_1_127275 and Instituto Nacional de Investigación Agropecuaria (INIA). |
Contenido : |
ABSTRACT. - Citrus sour rot caused by Geotrichum citri-aurantii is one of the most important postharvest diseases in citrus fruit, causing huge economic losses. Traditionally, it has been controlled by the postharvest application of guazatine and propiconazole fungicides, but restrictions in their use make it urgent to find an alternative for sour rot management. Natamycin, a common food preservative, and the organosulfuric compounds extracted from Allium species are safe food additives that control different foodborne pathogens. In the present study, the curative activities of commercial formulations of natamycin (Fruitgard Nat 20) and an Allium extract (PTSO: propyl thiosulfinate oxide; Proallium FRD®), were evaluated for the control of G. citri-aurantii in artificially inoculated lemon fruit. Trials in laboratory and in commercial conditions were carried out to explore the feasibility of including both compounds as part of a safe postharvest sour rot disease control strategy. Under controlled laboratory conditions, sour rot was significatively reduced by 500 mg L−1 of natamycin, 580 mL L−1 of PTSO and 290 mL L−1 of PTSO + 4% of a food coat, applied by immersion. Nevertheless, the maximum dose of PTSO (580 mL L−1) caused phytotoxicity on the fruit rind. In commercial drenching conditions, 290 mL L−1 of PTSO + 4% of a food coat reduced sour rot incidence similar to conventional treatment. In a packing line treatment, spray application of 500 mg L−1 of natamycin with a previous dip in sodium bicarbonate, resulted in nearly 70% reduction of disease incidence compared to conventional salt application. A second commercial experiment revealed that fruit drenching with 290 mL L−1 of PTSO + 4% food coat followed by an in-line cascade application of 500 mg L−1 of natamycin is completely effective for sour rot control after 20 days at 5 °C. Further exposure at room temperature for 7 d showed a 61% reduction in sour rot incidence compared to the control. Results revealed that natamycin and PTSO are promising tools for sour rot control used alone or combined as part of an integrated postharvest strategy. © 2022 Elsevier B.V. MenosABSTRACT. - Citrus sour rot caused by Geotrichum citri-aurantii is one of the most important postharvest diseases in citrus fruit, causing huge economic losses. Traditionally, it has been controlled by the postharvest application of guazatine and propiconazole fungicides, but restrictions in their use make it urgent to find an alternative for sour rot management. Natamycin, a common food preservative, and the organosulfuric compounds extracted from Allium species are safe food additives that control different foodborne pathogens. In the present study, the curative activities of commercial formulations of natamycin (Fruitgard Nat 20) and an Allium extract (PTSO: propyl thiosulfinate oxide; Proallium FRD®), were evaluated for the control of G. citri-aurantii in artificially inoculated lemon fruit. Trials in laboratory and in commercial conditions were carried out to explore the feasibility of including both compounds as part of a safe postharvest sour rot disease control strategy. Under controlled laboratory conditions, sour rot was significatively reduced by 500 mg L−1 of natamycin, 580 mL L−1 of PTSO and 290 mL L−1 of PTSO + 4% of a food coat, applied by immersion. Nevertheless, the maximum dose of PTSO (580 mL L−1) caused phytotoxicity on the fruit rind. In commercial drenching conditions, 290 mL L−1 of PTSO + 4% of a food coat reduced sour rot incidence similar to conventional treatment. In a packing line treatment, spray application of 500 mg... Presentar Todo |
Palabras claves : |
Biofungicide; Food additives; Geotrichum citri-aurantii; GRAS. |
Asunto categoría : |
F01 Cultivo |
Marc : |
LEADER 03771naa a2200241 a 4500 001 1062837 005 2022-03-15 008 2022 bl uuuu u00u1 u #d 022 $a0168-1605 024 7 $a10.1016/j.ijfoodmicro.2022.109605$2DOI 100 1 $aFERNÁNDEZ, G. 245 $aPostharvest sour rot control in lemon fruit by natamycin and an Allium extract.$h[electronic resource] 260 $c2022 500 $aArticle history: Received 9 November 2021; Received in revised form 15 February 2022; Accepted 25 February 2022; Available online 1 March 2022. Corresponding author: Pérez-Faggiani, E.; Programa Nacional de Investigación en Producción Citrícola, Instituto Nacional de Investigación Agropecuaria (INIA), Camino al Terrible s/n, Casilla postal: 68033, Salto, Uruguay; email:elenaperez@inia.org.uy -- Funding text: We gratefully thanks to Ing. Agr Eduardo Blanco and Q. F. Miguel Castiglioni for providing the products tested in this study. We acknowledge UPEFRUY for their contribution in commercial experiments. This work was supported by the Agencia Nacional de Investigación e Innovacion (ANII-Uruguay) by the code RTS_1_2016_1_127275 and Instituto Nacional de Investigación Agropecuaria (INIA). 520 $aABSTRACT. - Citrus sour rot caused by Geotrichum citri-aurantii is one of the most important postharvest diseases in citrus fruit, causing huge economic losses. Traditionally, it has been controlled by the postharvest application of guazatine and propiconazole fungicides, but restrictions in their use make it urgent to find an alternative for sour rot management. Natamycin, a common food preservative, and the organosulfuric compounds extracted from Allium species are safe food additives that control different foodborne pathogens. In the present study, the curative activities of commercial formulations of natamycin (Fruitgard Nat 20) and an Allium extract (PTSO: propyl thiosulfinate oxide; Proallium FRD®), were evaluated for the control of G. citri-aurantii in artificially inoculated lemon fruit. Trials in laboratory and in commercial conditions were carried out to explore the feasibility of including both compounds as part of a safe postharvest sour rot disease control strategy. Under controlled laboratory conditions, sour rot was significatively reduced by 500 mg L−1 of natamycin, 580 mL L−1 of PTSO and 290 mL L−1 of PTSO + 4% of a food coat, applied by immersion. Nevertheless, the maximum dose of PTSO (580 mL L−1) caused phytotoxicity on the fruit rind. In commercial drenching conditions, 290 mL L−1 of PTSO + 4% of a food coat reduced sour rot incidence similar to conventional treatment. In a packing line treatment, spray application of 500 mg L−1 of natamycin with a previous dip in sodium bicarbonate, resulted in nearly 70% reduction of disease incidence compared to conventional salt application. A second commercial experiment revealed that fruit drenching with 290 mL L−1 of PTSO + 4% food coat followed by an in-line cascade application of 500 mg L−1 of natamycin is completely effective for sour rot control after 20 days at 5 °C. Further exposure at room temperature for 7 d showed a 61% reduction in sour rot incidence compared to the control. Results revealed that natamycin and PTSO are promising tools for sour rot control used alone or combined as part of an integrated postharvest strategy. © 2022 Elsevier B.V. 653 $aBiofungicide 653 $aFood additives 653 $aGeotrichum citri-aurantii 653 $aGRAS 700 1 $aSBRES, M. 700 1 $aLADO, J. 700 1 $aPEREZ, E. 773 $tInternational Journal of Food Microbiology, 2022, Volume 368, Article number 109605. doi: https://doi.org/10.1016/j.ijfoodmicro.2022.109605
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