Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata

Ethylene is a naturally produced plant regulator involved in several plant functions, such as regulation of fruit ripening. Inhibition of ethylene perception by using 1-methylcyclopropene (1-MCP) slows down the ripening of the fruit maintaining its quality and freshness. The use of 1-MCP is a commer...

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Detalhes bibliográficos
Autores: Estiarte, Núria, Crespo Sempere, Ana, Marín Sillué, Sònia, Sanchís Almenar, Vicente, Ramos Girona, Antonio J.
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Recursos:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/57760
Acesso em linha:https://doi.org/10.1016/j.ijfoodmicro.2016.07.001
http://hdl.handle.net/10459.1/57760
Access Level:acceso abierto
Palavra-chave:Alternaria
Alternariol
tomate convencional
1-MCP
Tecnologia dels aliments
Food technology
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spelling Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternataEstiarte, NúriaCrespo Sempere, AnaMarín Sillué, SòniaSanchís Almenar, VicenteRamos Girona, Antonio J.AlternariaAlternarioltomate convencional1-MCPTecnologia dels alimentsFood technologyEthylene is a naturally produced plant regulator involved in several plant functions, such as regulation of fruit ripening. Inhibition of ethylene perception by using 1-methylcyclopropene (1-MCP) slows down the ripening of the fruit maintaining its quality and freshness. The use of 1-MCP is a commercial strategy commonly used in the food industry to extend the postharvest life of several fruits, including tomatoes. To assess how 1-MCP affected infection by Alternaria alternata on tomatoes, three different cultivars were artificially inoculated with 5 μL of an A. alternata conidial suspension (105 conidia/mL). Tomatoeswere treatedwith 0.6 μL/L of 1-MCP for 24 h. Spiked but untreated tomatoes were considered controls. Then, fruit were stored 6 days at 10 °C and one more week at 20 °C to simulate shelf-life. Fungal growth development and mycotoxin production (alternariol, AOH and alternariol monomethyl ether, AME) were assessed both on the first and on the second week. After the first 6 days at 10 °C, in just one variety the black mold disease was higher in the 1-MCP treated samples. However, after two weeks of storage, in all cases, tomatoes treated with 1-MCP showed more significant fungal growth disease. Regarding mycotoxin production, no large differences were observed among different treatments, which was corroborated with gene expression analysis of pksJ, a gene related to AOH and AME biosynthesis.We thank the Postharvest Programme of IRTA, especially to J. Usall, E. Costa and R. Altisent, for kindly offering us their postharvest chambers and laboratories and for helping us with the fruit quality measurements. We are also grateful to the Catalonian Government (FI-DGR 2013) (XaRTA-Reference Network on Food Technology) for their financial support. N. Estiarte thanks the Secretaria de Universitats i Recerca del Departament d'Economia i Coneixement of the Generalitat de Catalunya for the pre-doctoral grant.Elsevier2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.ijfoodmicro.2016.07.001http://hdl.handle.net/10459.1/57760reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésVersió postprint del document publicat a: https://doi.org/10.1016/j.ijfoodmicro.2016.07.001International Journal of Food Microbiology, 2016, vol. 236, p. 74-82cc-by-nc-nd (c) Elsevier, 2016info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/3.0/es/oai:repositori.udl.cat:10459.1/577602026-06-24T12:42:17Z
dc.title.none.fl_str_mv Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata
title Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata
spellingShingle Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata
Estiarte, Núria
Alternaria
Alternariol
tomate convencional
1-MCP
Tecnologia dels aliments
Food technology
title_short Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata
title_full Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata
title_fullStr Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata
title_full_unstemmed Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata
title_sort Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata
dc.creator.none.fl_str_mv Estiarte, Núria
Crespo Sempere, Ana
Marín Sillué, Sònia
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
author Estiarte, Núria
author_facet Estiarte, Núria
Crespo Sempere, Ana
Marín Sillué, Sònia
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
author_role author
author2 Crespo Sempere, Ana
Marín Sillué, Sònia
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Alternaria
Alternariol
tomate convencional
1-MCP
Tecnologia dels aliments
Food technology
topic Alternaria
Alternariol
tomate convencional
1-MCP
Tecnologia dels aliments
Food technology
description Ethylene is a naturally produced plant regulator involved in several plant functions, such as regulation of fruit ripening. Inhibition of ethylene perception by using 1-methylcyclopropene (1-MCP) slows down the ripening of the fruit maintaining its quality and freshness. The use of 1-MCP is a commercial strategy commonly used in the food industry to extend the postharvest life of several fruits, including tomatoes. To assess how 1-MCP affected infection by Alternaria alternata on tomatoes, three different cultivars were artificially inoculated with 5 μL of an A. alternata conidial suspension (105 conidia/mL). Tomatoeswere treatedwith 0.6 μL/L of 1-MCP for 24 h. Spiked but untreated tomatoes were considered controls. Then, fruit were stored 6 days at 10 °C and one more week at 20 °C to simulate shelf-life. Fungal growth development and mycotoxin production (alternariol, AOH and alternariol monomethyl ether, AME) were assessed both on the first and on the second week. After the first 6 days at 10 °C, in just one variety the black mold disease was higher in the 1-MCP treated samples. However, after two weeks of storage, in all cases, tomatoes treated with 1-MCP showed more significant fungal growth disease. Regarding mycotoxin production, no large differences were observed among different treatments, which was corroborated with gene expression analysis of pksJ, a gene related to AOH and AME biosynthesis.
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.ijfoodmicro.2016.07.001
http://hdl.handle.net/10459.1/57760
url https://doi.org/10.1016/j.ijfoodmicro.2016.07.001
http://hdl.handle.net/10459.1/57760
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.ijfoodmicro.2016.07.001
International Journal of Food Microbiology, 2016, vol. 236, p. 74-82
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2016
info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/3.0/es/
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2016
https://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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