Combination of salicylic acid and ultrasound to control postharvest blue mold caused by Penicillium expansum in peach fruit

文献类型： 外文期刊

第一作者： Cao, Shifeng

作者： Cao, Shifeng;Yang, Zhenfeng;Cai, Yuting;Zheng, Yonghua

作者机构：

关键词： Peach;Salicylic acid;Ultrasound;Blue mold;Disease resistance

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The effect of ultrasound ,(40 kHz, 10 min) and salicylic acid (SA, 0.05 mM) either separately, or combined on blue mold caused by Penicillium expansum in peach fruit was investigated. The results showed that the application of SA alone could reduce blue mold, while the use of ultrasound had no effect. Our results also revealed that SA combined with ultrasound treatment was more effective in inhibiting fungal decay during storage than the SA treatment alone. The combined treatment increased the activities of defense enzymes such as chitinase, (3-1,3-glucanase, phenylalanine ammonia-lyase, polyphenol oxidase and peroxidase, which were associated with higher disease resistance induced by the combined treatment. Furthermore, the combined treatment did not impair the quality parameters of peach fruit after 6 days of storage at 20 °C. These results suggested that the combination of ultrasound and SA treatment may be a useful technique to reduce blue mold in peach fruit.Industrial relevance: This paper investigates the effect of ultrasound combined with SA on decay incidence of peach fruit. The results presented demonstrate that the effect of the combined treatment on the disease resistance and fruit quality should be considered by processors prior to its adoption as a preservation technique.

分类号： TS2

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