Influence of Phosphate Compounds on Certain Fungi and Their Preservative Effects on Fresh Cherry Fruits (Prunus cerasus, L.)
AUTOR(ES)
Post, F. J.
RESUMO
Studies were conducted to ascertain the retarding effects of four phosphate compounds (sodium hexametaphosphate, sodium tripolyphosphate, sodium tetraphosphate, and tetrasodium pyrophosphate) on molding of fresh cherries (Prunus cerasus, L.). In vitro studies on their antimycotic effects against the most common fungal spoilers, Penicillium expansum, Rhizopus nigricans, and Botrytis sp., were also carried out. Sodium tetraphosphate appeared to be the most effective compound in preserving cherries and also had the greatest antimycotic effects in the in vitro studies. A 10% concentration, when applied as a dip, inhibited fungal growth on fresh cherries for up to 30 days of storage at 1.1 C (34 F) and a relative humidity of 94%, whereas untreated controls showed fungal growth at 14 days. Following in order of effectiveness were sodium hexametaphosphate, sodium tripolyphosphate, and tetrasodium pyrophosphate.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=547333Documentos Relacionados
- Caracterização de variedades de ginjeira (Prunus cerasus L.) e cerejeira (Prunus avium L.) em cinco sistemas isoenzimáticos
- Polinização entomófila em pessegueiro (Prunus persica L.)
- Potencial antioxidante e compostos fenólicos de pêssegos (Prunus persica L. Batsch)
- Asexual propagation of ornamental cherry tree (Prunus serrulata Lindl.)
- Antioxidant and antimicrobial activities of bitter and sweet apricot (Prunus armeniaca L.) kernels
