Ling Wei,Chuying Chen,Jinyin Chen,Liping Lin,Chunpeng Wan
The current study was conducted to evaluate the inhibitory effects of citral against various fungal pathogens viz: Botryosphaeria dothidea , Phomopsis macrospore , and Botrytis cinerea . The present study aimed to describe the antifungal mechanism of citral against B. dothidea , which is not fully elucidated yet. According to the results, citral showed potent inhibition on the hyphal growth of the three studied fungi with a minimum inhibitory concentration of 0.4 μL/mL. Citral changed the morphological characteristics of fungal hyphae of B. dothidea by resulting in the loss of cellular content and distortion of mycelia . Membrane permeability was increased by citral, as evidenced by increases in extracellular electrical conductivity and optical density (OD 260 ) and a decrease in soluble protein content in B. dothidea. A decline in the range of ergosterol levels proved that citral impaired the physiology of the cell membrane. Furthermore, the higher citral concentrations decrease the level of respiration-associated enzymes resulting in the disruption of energy metabolism. Importantly, citral also showed positive effects on fruit quality and reduced the decay rate of kiwifruit . These findings suggest that the antifungal activity of citral could be attributed to the increase in membrane permeability and the damage in the cell membrane. Citral can potentially be used as an alternative for kiwifruit storage.
Guang Wu,Shuangdi Hou,Qingchun Yin,Li Guo,Hao Deng
In this study, a series of chitosan/copper nanocomposites (CS/Cu-NCs) served as catalyzers for VC to remove O 2 in food packages were successfully synthesized, characterized, and further utilized to prepare an active modified O 2 /CO 2 preservative. Transmission electron microscope, ultraviolet-visible, and infrared spectra confirmed CS/Cu-NCs #1–3 were successfully synthesized. Three components of the preservative were optimized, and the best formulation was: CS/Cu-NCs #2: VC: NaHCO 3 =0.5:1.5:0.15. It maintained relatively stable O 2 /CO 2 in the package at 10℃. Fresh-cut durian treated with 0 g (CK), 1.15 g (T1), 2.3 g (T2), and 3.45 g (T3) preservatives were stored at 10℃. Results showed that T1 group exhibited significantly ( P <0.05) higher firmness and VC content compared with CK at 12 d, indicating the best qualities. Key respiratory enzyme analyses verified that decreasing SDH, increasing G-6-PDH and 6-PGDH contributed mostly to the superior qualities of T1 group. This study could provide a prospective solution for packaged fresh-cut durian.
危险品化学品经营许可证（带存储）