Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 1, Pages 63-70Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2014.08.014
Keywords
Mycelial growth; Spore germination; Aflatoxin; Postharvest spoilage
Categories
Funding
- National Natural Science Foundation of China [31301585, 31240088]
- National Mega Project on Major Drug Development [2011ZX09401-302]
- Commonweal Specialized Research Fund of China Agriculture [201103016]
- Key Program of Natural Science Foundation of Hubei Province of China [2010CBB02301]
- Program of Natural Science Foundation of the Jiangsu Higher Education Institutions of China [13KJB550007]
- Natural Science Foundation by Xuzhou City [XM13B107]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
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The application of natural preservatives has recently become a very attractive method of controlling postharvest decay. The objective of this study was to test the antifungal properties of perillaldehyde (PAE) in vitro and in vivo against four spoilage fungi of cherry tomatoes (Solanum lycopersicum L): Aspergillus flavus, Aspergillus oryzae, Aspergillus niger and Alternaria alternata. The effect of PAE was evaluated on the mycelial growth and spore germination in the four tested fungi, as well as mycelium weight and AFB(1) content in A. flavus. Effect of PAE in the conservation of cherry tomatoes was also assessed. The mycelial growth of the tested fungi was totally inhibited at 0.5 and 0.08 mL/L PAE in the air at contact and vapor conditions, respectively. Spore germination was inhibited in a dose-dependent during exposure to PAE. PAE inhibited synthesis of aflatoxin B-1 by A. flavus at 0.4 mL/L. In vivo experiments indicated that all applied concentrations of PAE inhibited the four tested fungi and a broad spectrum of fungal microbiota growth on cherry tomatoes when compared with the control groups. Thus, PAE would be a promising bioactive compound for use as an alternative natural preservative to control the common postharvest spoilage of cherry tomatoes. (C) 2014 Elsevier Ltd. All rights reserved.
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