FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (5): 186-192.doi: 10.7506/spkx1002-6630-20190217-080

• Packaging & Storage • Previous Articles     Next Articles

Effect of Active Modified Atmosphere on the Inhibition of Gilbertella persicaria

LIU Shasha, ZHANG Yuxiao, WANG Liang, YUN Liping, CHEN Yong, ZHANG Xinhua, GUO Yanyin   

  1. (School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China)
  • Online:2020-03-15 Published:2020-03-23

Abstract: The objective of this study was to investigate the effect of active modified atmosphere (MA) on the growth of Gilbertella persicaria in order to reduce postharvest fungal diseases during the storage of fruits and vegetables. In this study, four treatments were set up: 80% O2 + 20% CO2, 90% O2 + 10% CO2, 100% O2 and natural air (control), and Gilbertella persicaria was sealed in each of the four gas atmospheres and cultured at (20.0 ± 0.5) ℃. The amount of spores, conductivity, DNA release of spores, enzyme activities associated with defense against reactive oxygen species (ROS), and cell wall degrading enzymes in Gilbertella persicaria were evaluated. The results showed that active MA was effective in controlling the growth of Gilbertella persicaria through the synergy between O2 and CO2. With the increase of CO2 content, greater damage was observed to Gilbertella persicaria. The MA of 80% O2 + 20% CO2 caused the greatest damage to this strain and inhibited the production of spores. Additionally, active MA reduced the activities of superoxide dismutase (SOD), peroxidase (POD) and cell wall degrading enzymes and increased DNA release of spores and membrane permeability. The results of this study provide a theoretical basis for reducing the pathogenicity of Gilbertella persicaria in fruits and vegetables during storage and for inhibiting it by active MA.

Key words: active modified atmosphere, Gilbertella persicaria, pathogenicity, fruits and vegetables, preservation

CLC Number: