Details
| Original language | English |
|---|---|
| Article number | 367 |
| Journal | Coatings |
| Volume | 11 |
| Issue number | 3 |
| Publication status | Published - 23 Mar 2021 |
| Externally published | Yes |
Abstract
vegetables in the world. However, it is very susceptible to the infection initiated by Fusarium ox‐
ysporum fruit rot, which shortens post‐harvest life and thus reduces market value. This disease can
be regulated appropriately by the application of synthetic fungicides. However, chemical fungicides
constitute a serious health risk, and have harmful environment effects and increase disease re‐
sistance, even when microbes are dead. Hence, to overcome this problem, chitosan and vanillin,
which have antimicrobial bioactive properties against the growth of microorganisms, could be an
alternative to disease control, while maintaining fruit quality and prolonging shelf life. The aim of
this research was to evaluate the antimicrobial activity of chitosan and vanillin towards the inocu‐
late pathogen and to investigate the effect of chitosan and vanillin coating in vivo on Fusarium ox‐
ysporum fruit rot and defense‐related enzymes (PAL, PPO and POD). Chitosan and vanillin in aque‐
ous solutions, i.e., 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10
mM vanillin, 0.5% chitosan + 15 mM vanillin, 1% chitosan + 15 mM vanillin and 1.5% chitosan + 15
mM vanillin, were used as edible coatings on tomatoes stored at 26 ± 2 °C and 60 ± 5 relative hu‐
midity. The result revealed 1.5% chitosan + 15 mM vanillin was able to control disease incidence by
70.84% and severity by 70%. These combinations of coatings were also able to retain phenylalanine
ammonia‐lyase (PAL), peroxidase activity (POD), and polyphenol oxidase (PPO) enzyme activities
as well as prolong shelf life of tomatoes up to 15 days.
Keywords
- antioxidant activity, phenylalanine am‐ monia‐lyase (PAL), peroxidase activity (POD, Postharvest losses, Fusarium fruit rot, Polyphenol oxidases (PPO), Phenylalanine ammonia-lyase (PAL), Antioxidant activity, Postharvest disease, Peroxidase activity (POD), Protein
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Materials Science(all)
- Materials Chemistry
- Materials Science(all)
- Surfaces, Coatings and Films
- Physics and Astronomy(all)
- Surfaces and Interfaces
Sustainable Development Goals
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In: Coatings, Vol. 11, No. 3, 367, 23.03.2021.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Controlling Fusarium oxysporum Tomato Fruit Rot under Tropical Condition Using Both Chitosan and Vanillin
AU - Safari, Zahir Shah
N1 - Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/3/23
Y1 - 2021/3/23
N2 - : Tomato Lycopersicon esculentum Mill. is one of the most cultivated and widely consumedvegetables in the world. However, it is very susceptible to the infection initiated by Fusarium ox‐ysporum fruit rot, which shortens post‐harvest life and thus reduces market value. This disease canbe regulated appropriately by the application of synthetic fungicides. However, chemical fungicidesconstitute a serious health risk, and have harmful environment effects and increase disease re‐sistance, even when microbes are dead. Hence, to overcome this problem, chitosan and vanillin,which have antimicrobial bioactive properties against the growth of microorganisms, could be analternative to disease control, while maintaining fruit quality and prolonging shelf life. The aim ofthis research was to evaluate the antimicrobial activity of chitosan and vanillin towards the inocu‐late pathogen and to investigate the effect of chitosan and vanillin coating in vivo on Fusarium ox‐ysporum fruit rot and defense‐related enzymes (PAL, PPO and POD). Chitosan and vanillin in aque‐ous solutions, i.e., 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10mM vanillin, 0.5% chitosan + 15 mM vanillin, 1% chitosan + 15 mM vanillin and 1.5% chitosan + 15mM vanillin, were used as edible coatings on tomatoes stored at 26 ± 2 °C and 60 ± 5 relative hu‐midity. The result revealed 1.5% chitosan + 15 mM vanillin was able to control disease incidence by70.84% and severity by 70%. These combinations of coatings were also able to retain phenylalanineammonia‐lyase (PAL), peroxidase activity (POD), and polyphenol oxidase (PPO) enzyme activitiesas well as prolong shelf life of tomatoes up to 15 days.
AB - : Tomato Lycopersicon esculentum Mill. is one of the most cultivated and widely consumedvegetables in the world. However, it is very susceptible to the infection initiated by Fusarium ox‐ysporum fruit rot, which shortens post‐harvest life and thus reduces market value. This disease canbe regulated appropriately by the application of synthetic fungicides. However, chemical fungicidesconstitute a serious health risk, and have harmful environment effects and increase disease re‐sistance, even when microbes are dead. Hence, to overcome this problem, chitosan and vanillin,which have antimicrobial bioactive properties against the growth of microorganisms, could be analternative to disease control, while maintaining fruit quality and prolonging shelf life. The aim ofthis research was to evaluate the antimicrobial activity of chitosan and vanillin towards the inocu‐late pathogen and to investigate the effect of chitosan and vanillin coating in vivo on Fusarium ox‐ysporum fruit rot and defense‐related enzymes (PAL, PPO and POD). Chitosan and vanillin in aque‐ous solutions, i.e., 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10mM vanillin, 0.5% chitosan + 15 mM vanillin, 1% chitosan + 15 mM vanillin and 1.5% chitosan + 15mM vanillin, were used as edible coatings on tomatoes stored at 26 ± 2 °C and 60 ± 5 relative hu‐midity. The result revealed 1.5% chitosan + 15 mM vanillin was able to control disease incidence by70.84% and severity by 70%. These combinations of coatings were also able to retain phenylalanineammonia‐lyase (PAL), peroxidase activity (POD), and polyphenol oxidase (PPO) enzyme activitiesas well as prolong shelf life of tomatoes up to 15 days.
KW - antioxidant activity
KW - phenylalanine am‐ monia‐lyase (PAL)
KW - peroxidase activity (POD
KW - Postharvest losses
KW - Fusarium fruit rot
KW - Polyphenol oxidases (PPO)
KW - Phenylalanine ammonia-lyase (PAL)
KW - Antioxidant activity
KW - Postharvest disease
KW - Peroxidase activity (POD)
KW - Protein
UR - http://www.scopus.com/inward/record.url?scp=85103816817&partnerID=8YFLogxK
U2 - 10.3390/coatings11030367
DO - 10.3390/coatings11030367
M3 - Article
VL - 11
JO - Coatings
JF - Coatings
SN - 2079-6412
IS - 3
M1 - 367
ER -