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| Registros recuperados : 119 | |
| 42. |  | LADO, J.; CRONJE, P.; RODRIGO, M.J.; ZACARÍAS, L. Resistance to chilling injury in red, lycopene-accumulating tissue of cold-stored Grapefruits. (Conference paper). Acta Horticulturae, 2015, no.1079, p. 249-256. In: ISHS Acta Horticulturae 1079: V International Conference Postharvest Unlimited. Editors: G.A. Manganaris, P.M. Toivonen, P. Kalaitzis. Publication date: 25 March 2015| Biblioteca(s): INIA Las Brujas. |
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| 46. | | LADO, J.; RIVAS, F.; MOLTINI, A.; ALCAIRE, F.; ARES, G. Uruguayan consumers' perception of mandarins: insights for selection and marketing of newcultivars. [Percepción de las mandarinas por los consumidores uruguayos: aportes para la selección y la promoción denuevos cultivares. ]. [Percepção dos consumidores uruguaios sobre tangerinas: contribuições para a seleção e comercialização de novas cultivares.] Section: Food Technology. Agrociencia Uruguay, 2021, vol. 25, n.2, article e530. Doi: https://doi.org/10.31285/AGRO.25.530 Article history: Received 02 Feb 2021; Accepted 09 Apr 2021, Published03 Jun 2021.
Editor: Gustavo González-Neves, Universidad de la República, Montevideo, Uruguay.
Correspondence: Joanna Lado, mail: jlado@inia.org.uy| Biblioteca(s): INIA Las Brujas. |
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| 50. | | MOLTINI, A.; VICENTE, E.; ALCAIRE, F.; LUQUE, E.; PINTOS, P.; GHELFI, B.; ARES, G.; LADO, J. Aplicación del Mapeo Proyectivo y CATA para mejorar la calidad sensorial de los cultivares de boniato uruguayos. [Resumen] Ciclo Destacadas INIA 2019. In: INIA (Instituto Nacional de Investigación Agropecuaria); Programa Nacional Producción Hortícola. Resúmenes. Jornada Mejoramiento Genético de Hortalizas: Ciencia y Tecnología para la producción y el consumidor, 2019, Salto, Uruguay. Trabajos de investigación relacionados al proyecto. Salto (UY): INIA, 2019. p. 9-10. Presentado en: Sensometrics 2018, Montevideo, Uruguay.| Biblioteca(s): INIA Las Brujas. |
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| 51. | | LADO, J.; VICENTE, E.; MOLTINI, A.; PINTOS, P.; LUQUE, E.; MANZZIONI, A.; GHELFI, B.; ARES, G. Análisis sensorial integrado al mejoramiento genético de hortalizas uruguayas. [Resumen]. Ciclo Destacadas INIA 2019. In: INIA (Instituto Nacional de Investigación Agropecuaria); Programa Nacional Producción Hortícola. Resúmenes. Jornada Mejoramiento Genético de Hortalizas: Ciencia y Tecnología para la producción y el consumidor, 2019, Salto, Uruguay. Trabajos de investigación relacionados al proyecto. Salto (UY): INIA, 2019. p. 8. Presentado en: INNOVA 2017, LATU, Montevideo, Uruguay.| Biblioteca(s): INIA Las Brujas. |
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| 52. | | MOLTINI, A.; LUQUE, E.; PINTOS, P.; GHELFI, B.; VICENTE, E.; ARES, G.; LADO, J. Caracterización fisicoquímica y sensorial de variedades de boniato uruguayas preparados mediante dos métodos de cocción. [Resumen]. Ciclo Destacadas INIA 2019. In: INIA (Instituto Nacional de Investigación Agropecuaria); Programa Nacional Producción Hortícola. Resúmenes. Jornada Mejoramiento Genético de Hortalizas: Ciencia y Tecnología para la producción y el consumidor, 2019, Salto, Uruguay. Trabajos de investigación relacionados al proyecto. Salto (UY): INIA, 2019. p. 6-7. Presentado en: 2do Congreso Iberoamericano de Ingeniería de los Alimentos-CIIAL 2016, Punta del Este, Uruguay.| Biblioteca(s): INIA Las Brujas. |
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| 55. | | GONZÁLEZ-ARCOS, M.; MANZZIONI, A.; ARRUABARRENA, A.; LADO, J.; VICENTE, E.; GIMÉNEZ, G.; LENZI, A. Avances en el mejoramiento genético de tomate. Revista INIA Uruguay, 2018, no. 54, p. 42-44. (Revista INIA; 54)| Biblioteca(s): INIA Las Brujas. |
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| 56. | | PEDROZO, P.; MOLTINI, A.; PINTOS, P.; LUQUE, E.; VICENTE, E.; LADO, B.; FARIÑA, L.; LADO, J. Avances y desafíos en la mejora del sabor de nuestras frutillas. Agroalimentos. Revista INIA Uruguay, Diciembre 2021, no.67, p.63-67. (Revista INIA; 67).| Biblioteca(s): INIA Las Brujas. |
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| Registros recuperados : 119 | |
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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
15/03/2022 |
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Actualizado : |
15/03/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
FERNÁNDEZ, G.; SBRES, M.; LADO, J.; PEREZ, E. |
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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. |
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Título : |
Postharvest sour rot control in lemon fruit by natamycin and an Allium extract. |
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Fecha de publicación : |
2022 |
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Fuente / Imprenta : |
International Journal of Food Microbiology, 2022, Volume 368, Article number 109605. doi: https://doi.org/10.1016/j.ijfoodmicro.2022.109605 |
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ISSN : |
0168-1605 |
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DOI : |
10.1016/j.ijfoodmicro.2022.109605 |
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Idioma : |
Inglés |
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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). |
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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 |
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Palabras claves : |
Biofungicide; Food additives; Geotrichum citri-aurantii; GRAS. |
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Asunto categoría : |
F01 Cultivo |
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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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