ArticleEnvironmental science and pollution research international2015
Ecofriendly hot water treatment reduces postharvest decay and elicits defense response in kiwifruit.
Article in Environmental science and pollution research international, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 73 citations in OpenAlex.
- A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot.Food chemistry: X · 2024Review
- The Efficiency of Lemon Essential Oil-Based Nanoemulsions on the Inhibition ofFoods (Basel, Switzerland) · 2022Article
- Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains.Toxins · 2021Article
- Chlorogenic acid induces ROS-dependent apoptosis in Fusarium fujikuroi and decreases the postharvest rot of cherry tomato.World journal of microbiology & biotechnology · 2021Article
- Investigation of the role of AcTPR2 in kiwifruit and its response to Botrytis cinerea infection.BMC plant biology · 2020Article
- The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of 'Sanhua' Plum Fruits.Foods (Basel, Switzerland) · 2019Article
- Proteomic Analysis of Kiwifruit in Response to the Postharvest Pathogen,Frontiers in plant science · 2018Article
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hot water treatment (HWT) of fruit is an effective approach for managing postharvest decay of fruits and vegetables. In the present study, the effects of HWT (45 °C for 10 min) on the growth of Botrytis cinerea and Penicillium expansum in vitro, and gray (B. cinerea) and blue mold (P. expansum) development in kiwifruit were investigated. HWT effectively inhibited spore germination and germ tube elongation of B. cinerea and P. expansum. Reactive oxygen species accumulation and protein impairment in the fungi triggered by HWT contributed to the inhibitory effect. Results of in vivo studies showed that HWT controlled gray and blue mold in kiwifruit stored at 4 and 25 °C. HWT induced a significant increase in the activity of antioxidant enzymes, including catalase and peroxidase, and the level of total phenolic compounds in kiwifruit. These findings indicate that the inhibition of postharvest decay in kiwifruit by HWT is associated with the inhibition of spore germination of both fungal pathogens and the elicitation of defense response in the kiwifruit host. Moreover, HWT used in this study did not impair fruit quality. HWT appears to represent a potential non-chemical alternative for the effective management of postharvest decay of kiwifruit.
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