Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/7376
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dc.contributor.authorKaraca, Hakan-
dc.contributor.authorPérez-Gago, M.B.-
dc.contributor.authorTaberner, V.-
dc.contributor.authorPalou, L.-
dc.date.accessioned2019-08-16T12:29:26Z
dc.date.available2019-08-16T12:29:26Z
dc.date.issued2014-
dc.identifier.issn0168-1605-
dc.identifier.urihttps://hdl.handle.net/11499/7376-
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2014.03.027-
dc.description.abstractCommon food preservative agents were evaluated in in vitro tests for their antifungal activity against Monilinia fructicola, the most economically important pathogen causing postharvest disease of stone fruits. Radial mycelial growth was measured in Petri dishes of PDA amended with three different concentrations of the agents (0.01-0.2%, v/v) after 7. days of incubation at 25. °C. Thirteen out of fifteen agents tested completely inhibited the radial growth of the fungus at various concentrations. Among them, ammonium carbonate, ammonium bicarbonate and sodium bicarbonate were the most effective while sodium acetate and sodium formate were the least effective. The effective agents and concentrations were tested as ingredients of hydroxypropyl methylcellulose (HPMC)-lipid edible coatings against brown rot disease on plums previously inoculated with M. fructicola (curative activity). 'Friar' and 'Larry Ann' plums were inoculated with the pathogen, coated with stable edible coatings about 24. h later, and incubated at 20. °C and 90% RH. Disease incidence (%) and severity (lesion diameter) were determined after 4, 6, and 8. days of incubation and the 'area under the disease progress stairs' (AUDPS) was calculated. Coatings containing bicarbonates and parabens significantly reduced brown rot incidence in plums, but potassium sorbate, used at 1.0% in the coating formulation, was the most effective agent with a reduction rate of 28.6%. All the tested coatings reduced disease severity to some extent, but coatings containing 0.1% sodium methylparaben or sodium ethylparaben or 0.2% ammonium carbonate or ammonium bicarbonate were superior to the rest, with reduction rates of 45-50%. Overall, the results showed that most of the agents tested in this study had significant antimicrobial activity against M. fructicola and the application of selected antifungal edible coatings is a promising alternative for the control of postharvest brown rot in plums. © 2014 Elsevier B.V.en_US
dc.language.isoenen_US
dc.publisherElsevier B.V.en_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntimicrobial agentsen_US
dc.subjectBrown roten_US
dc.subjectFood additivesen_US
dc.subjectPostharvest diseaseen_US
dc.subjectPrunus salicinaen_US
dc.subjectacetic aciden_US
dc.subjectammonium bicarbonateen_US
dc.subjectammonium carbonateen_US
dc.subjectantifungal agenten_US
dc.subjectbenzoic aciden_US
dc.subjectbicarbonateen_US
dc.subjectfood additiveen_US
dc.subjectfood preservativeen_US
dc.subjectformate sodiumen_US
dc.subjecthydroxypropylmethylcelluloseen_US
dc.subjectpotassium bicarbonateen_US
dc.subjectpotassium carbonateen_US
dc.subjectpotassium silicateen_US
dc.subjectpropionate sodiumen_US
dc.subjectsodium carbonateen_US
dc.subjectsodium diacetateen_US
dc.subjectsodium ethylparabenen_US
dc.subjectsodium methylparabenen_US
dc.subjectsorbate potassiumen_US
dc.subjectunclassified drugen_US
dc.subjectantifungal activityen_US
dc.subjectarticleen_US
dc.subjectbrown roten_US
dc.subjectfungusen_US
dc.subjectfungus growthen_US
dc.subjectmonilinia fructicolaen_US
dc.subjectnonhumanen_US
dc.subjectplumen_US
dc.subjectAntifungal Agentsen_US
dc.subjectAscomycotaen_US
dc.subjectCarbamatesen_US
dc.subjectFood Preservativesen_US
dc.subjectLipidsen_US
dc.subjectMethylcelluloseen_US
dc.subjectParabensen_US
dc.subjectPrunusen_US
dc.subjectSorbic Aciden_US
dc.titleEvaluating food additives as antifungal agents against Monilinia fructicola in vitro and in hydroxypropyl methylcellulose-lipid composite edible coatings for plumsen_US
dc.typeArticleen_US
dc.identifier.volume179en_US
dc.identifier.startpage72
dc.identifier.startpage72en_US
dc.identifier.endpage79en_US
dc.authorid0000-0002-5431-0923-
dc.identifier.doi10.1016/j.ijfoodmicro.2014.03.027-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.pmid24742996en_US
dc.identifier.scopus2-s2.0-84898613858en_US
dc.identifier.wosWOS:000336356200010en_US
dc.identifier.scopusqualityQ1-
dc.ownerPamukkale University-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.openairetypeArticle-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept10.05. Food Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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