[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-148322-en":3,"doc-seo-148322-105":29,"detail-sidebar-cat-0-en-105":95},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":20,"is_deleted":4,"is_public":20,"is_downloadable":20,"audit_status":20,"page_count":11,"language":21,"language_code":22,"site_id":23,"html_lang":22,"table_of_contents":24,"faqs":25,"seo_title":26,"seo_description":14,"update_tm":27,"read_time":28},148322,962075006959,"Anda","https://ap-avatar.wpscdn.com/avatar/e0002397efbe92a78e?_k=1776741047341049297",7,"Healthcare","Efficacy of salicylic acid to reduce Penicillium expansum inoculum and preserve apple fruits","Apples rank among the most widely consumed fruits globally, while blue mold caused by Penicillium expansum remains a major postharvest threat. This study evaluated salicylic acid (SA) as an alternative control for P. expansum and as a means to preserve apple fruit postharvest physicochemical traits. Antimicrobial performance was assessed in vitro and in situ using varied SA concentrations, including curative, eradicative, and preventive 2.5 mM treatments. SA (2.5 mM) fully blocked in vitro germination and controlled blue mold in situ when applied eradicatively without long-term persistence in fruit. SA also maintained fruit quality across different categories, suggesting potential replacement for commercial fungicides.","International Journal of Food Microbiology 221 (2016) 54–60  \nContents lists available at ScienceDirect  \nInternational Journal of Food Microbiology  \njournal [homepage:](homepage: www. elsevier. com/locate/ijfoodmicro)[ www. elsevier. com/locate/ijfoodmicro](homepage: www. elsevier. com/locate/ijfoodmicro)  \n| Efficacy of salicylic acid to reduce Penicillium expansum inoculum and preserve apple fruits\u003Cbr>Argus Cezar da Rocha Neto a,⁎, Caroline Luiz a, Marcelo Maraschin b, Robson Marcelo Di Piero a,⁎\u003Cbr>a Laboratory of Plant Pathology, Crop Science Department, Federal University of Santa Catarina, 88040-900 Florianópolis, Santa Catarina, Brazil b Laboratory of Morphogenesis and Plant Biochemistry, Federal University of Santa Catarina, 88040-900 Florianópolis, Santa Catarina, Brazil |  |  | |\n| --- | --- | --- | --- |\n| a r t i c l e i n f o |  | a b s t r a c t |  |\n| Article history:\u003Cbr>Received 13 September 2015\u003Cbr>Received in revised form 6 January 2016 Accepted 11 January 2016\u003Cbr>Available online 13 January 2016 |  | Apples are among the most commonly consumed fruits worldwide. Blue mold (Penicillium expansum) is one of the major diseases in apples postharvest, leading to wide use of fungicides and the search for alternative products to control the pathogen. In this context, this study aimed to evaluate the potential of salicylic acid (SA) as an alternative product to control blue mold and to preserve the physicochemical characteristics of apple fruit postharvest. The antimicrobial effect of SA was determined both in vitro and in situ, by directly exposing conidia to solutions of different concentrations SA or by inoculating the fruit with P. expansum and treating them curatively, eradicatively, or preventively with a 2.5 mM SA solution. The physiological effects ofSA on fruit were determined by quantifying the weight loss, total soluble solids content, and titratable acidity. In addition, the accumulation of SA in the fruit was determined by HPLC. SA (2. 5 mM) inhibited 100% of fungal germination in vitro and also controlled blue mold in situ when applied eradicatively. In addition, HPLC analysis demonstrated that SA did not persist in apple fruit. SA also maintained the physicochemical characteristics of fruit of different quality categories. Thus, SA may be an alternative to the commercial fungicides currently used against P. expansum.\u003Cbr>© 2016 Elsevier B.V. All rights reserved. |  |\n| Keywords:\u003Cbr>Apple\u003Cbr>Penicillium expansum Postharvest Salicylic acid |  |  |  |\n\n1. Introduction  \nThe food industry is one of the most prominent in the world economy. In Brazil, this industry represents one of the most important segments of the market (Chitarra and Chitarra, 2005), including production of more than 1,300,000 tons of apples in 2012 (FAOSTAT, Food and Agriculture Organization of the United Nations Statistical Database, 2012).  \nApples (Malus domestica Borkh. ) are susceptible to a wide range of pathogenic microorganisms, especially those that can produce pectinolytic enzymes able to degrade the apple tissues (Spadaro et al., 2002; Vilanova et al., 2014a; Daniel et al., 2015). Moreover, mechanical damage during the incorrect handling of the fruit postharvest may contribute to the development of different types of rot (Vilanova et al., 2014b), even when the fruit is stored at low temperatures, which can slow but cannot prevent the development of pathogenic fungi (Buronmoles et al., 2012).  \nBlue mold caused by Penicillium expansum is a very destructive disease of apples. P. expansum can produce high numbers of conidia that can spread quickly, causing major losses of fresh and processed fruits (Sanzani et al., 2010). It can also synthesize the mycotoxin patulin,  \n⁎ Corresponding authors.  \n[E-mail addresses:](E-mail addresses: neto.acrn@gmail.com)[ neto.acrn@gmail.com](E-mail addresses: neto.acrn@gmail.com) (A.C. da Rocha Neto), [robson.piero@ufsc.br](robson.piero@ufsc.br)[ ](robson.piero@ufsc.br)(R.M. Di Piero).  \n[http://","cbCaiu4Z1sQwlsyz","https://ap.wps.com/l/cbCaiu4Z1sQwlsyz","pdf",1534174,1,"English","en",105,"# Introduction\n# Materials and methods\n## Apple fruit, pathogen\n## Antimicrobial assays\n## Fruit treatment and physicochemical analyses\n## HPLC analysis\n# Results and discussion\n## In vitro inhibition and in situ disease control\n## SA persistence in fruit\n## Effects on physicochemical characteristics\n# Conclusions","[{\"question\":\"How was salicylic acid tested against Penicillium expansum in the study?\",\"answer\":\"The antimicrobial effect was measured in vitro by exposing conidia to different SA concentrations, and in situ by inoculating apples and applying SA curatively, eradicatively, or preventively with 2.5 mM.\"},{\"question\":\"What was the in vitro antifungal outcome at 2.5 mM SA?\",\"answer\":\"SA at 2.5 mM inhibited fungal germination by 100% in vitro.\"},{\"question\":\"Did salicylic acid persist in apple fruit after treatment?\",\"answer\":\"HPLC analysis showed that SA did not persist in apple fruit.\"},{\"question\":\"How did the treatment affect apple fruit quality after harvest?\",\"answer\":\"SA helped maintain physicochemical characteristics, including indicators such as weight loss, total soluble solids, and titratable acidity across apple quality categories.\"}]","Efficacy of salicylic acid to reduce Penicillium expansum inoculum and preserve apple fruits | 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