Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. 'Sai Nam Pung' during storage

The effect of electrolyzed oxidizing (EO) water in combination with ozone to control postharvest decay of tangerine cv. "Sai Num Pung" was investigated. The spore suspension containing 105 conidia ml-1 of Penicillium digitatum was prepared. EO water was generated by electrolysis of various...

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Main Authors: Whangchai K., Saengnil K., Singkamanee C., Uthaibutra J.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-77649181042&partnerID=40&md5=99e3a5f70dfa7e2e4788ed2b596fd409
http://cmuir.cmu.ac.th/handle/6653943832/6298
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-62982014-08-30T03:24:03Z Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. 'Sai Nam Pung' during storage Whangchai K. Saengnil K. Singkamanee C. Uthaibutra J. The effect of electrolyzed oxidizing (EO) water in combination with ozone to control postharvest decay of tangerine cv. "Sai Num Pung" was investigated. The spore suspension containing 105 conidia ml-1 of Penicillium digitatum was prepared. EO water was generated by electrolysis of various concentrations of NaCl solution (5, 25, 50% and saturated NaCl). The spore suspension was inoculated into EO water and incubated at 27 °C for 1, 2, 4, 8 and 32 min. It was found that the EO water with saturated NaCl completely inhibited the spore germination of the fungus within 1 min. When the fruits inoculated with P. digitatum were washed in EO water at the same concentrations as previous experiment for 4, 8 and 16 min and stored at 5 °C for 18 days, it was found that immersion of the fruit in EO water for 8 min was the most effective to reduce disease incidences. Moreover, washing fruit in EO water and kept in a refrigerated chamber at 5 °C with continuous ozone exposure at a concentration of 200 mg l-1 for 2 h day-1 to extend storage life suppressed the disease incidence until 28 days. However, none of the treatments had any effect on the quality of fruit such as total soluble solids, titratable acidity, percent weight loss and peel color. Therefore EO water may be useful for surface sanitation and ozone has potential to control the recontamination of postharvest diseases in tangerine fruit in storage room. © 2009 Elsevier Ltd. All rights reserved. 2014-08-30T03:24:03Z 2014-08-30T03:24:03Z 2010 Article 2612194 10.1016/j.cropro.2009.12.024 CRPTD http://www.scopus.com/inward/record.url?eid=2-s2.0-77649181042&partnerID=40&md5=99e3a5f70dfa7e2e4788ed2b596fd409 http://cmuir.cmu.ac.th/handle/6653943832/6298 English
institution Chiang Mai University
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description The effect of electrolyzed oxidizing (EO) water in combination with ozone to control postharvest decay of tangerine cv. "Sai Num Pung" was investigated. The spore suspension containing 105 conidia ml-1 of Penicillium digitatum was prepared. EO water was generated by electrolysis of various concentrations of NaCl solution (5, 25, 50% and saturated NaCl). The spore suspension was inoculated into EO water and incubated at 27 °C for 1, 2, 4, 8 and 32 min. It was found that the EO water with saturated NaCl completely inhibited the spore germination of the fungus within 1 min. When the fruits inoculated with P. digitatum were washed in EO water at the same concentrations as previous experiment for 4, 8 and 16 min and stored at 5 °C for 18 days, it was found that immersion of the fruit in EO water for 8 min was the most effective to reduce disease incidences. Moreover, washing fruit in EO water and kept in a refrigerated chamber at 5 °C with continuous ozone exposure at a concentration of 200 mg l-1 for 2 h day-1 to extend storage life suppressed the disease incidence until 28 days. However, none of the treatments had any effect on the quality of fruit such as total soluble solids, titratable acidity, percent weight loss and peel color. Therefore EO water may be useful for surface sanitation and ozone has potential to control the recontamination of postharvest diseases in tangerine fruit in storage room. © 2009 Elsevier Ltd. All rights reserved.
format Article
author Whangchai K.
Saengnil K.
Singkamanee C.
Uthaibutra J.
spellingShingle Whangchai K.
Saengnil K.
Singkamanee C.
Uthaibutra J.
Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. 'Sai Nam Pung' during storage
author_facet Whangchai K.
Saengnil K.
Singkamanee C.
Uthaibutra J.
author_sort Whangchai K.
title Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. 'Sai Nam Pung' during storage
title_short Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. 'Sai Nam Pung' during storage
title_full Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. 'Sai Nam Pung' during storage
title_fullStr Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. 'Sai Nam Pung' during storage
title_full_unstemmed Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. 'Sai Nam Pung' during storage
title_sort effect of electrolyzed oxidizing water and continuous ozone exposure on the control of penicillium digitatum on tangerine cv. 'sai nam pung' during storage
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-77649181042&partnerID=40&md5=99e3a5f70dfa7e2e4788ed2b596fd409
http://cmuir.cmu.ac.th/handle/6653943832/6298
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