Food and Fermentation Industries >

2024 , Vol. 50 >Issue 4: 68 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034241

Prevention and control of postharvest black spot disease of jujube by ultrasonic combined with salicylic acid treatment

  • GUO Yuxiao ,
  • LEI Xingmeng ,
  • LIU Yao ,
  • DENG Lili ,
  • ZENG Kaifang
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    3(Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China)

Received date: 2022-11-08

  Revised date: 2022-11-29

  Online published: 2024-03-15

Fold

Abstract

This study aimed to investigate the effects and mechanism of ultrasonic (US) combined with salicylic acid (SA) treatment on the postharvest black spot of jujube during storage. This paper used the US alone or combined with SA to treat jujube fruits, determined the incidence rate and natural decay rate, then screened the best treatment conditions, and further investigated its control mechanism in terms of its direct effect on pathogenic bacteria and induced disease resistance in jujube fruits. Results showed that the US alone or combined SA treatment significantly controlled the disease incidence of black spots and reduced the natural decay rate of jujube, and the combined treatment was significantly better than that alone (P<0.05). Furthermore, US combined with SA treatment significantly inhibited the mycelial growth of Alternaria alternata in vitro (P<0.05). US treatment not only reduced the attachment of A. alternata at the wound of the jujube but also caused microcracks to form on the surface of the jujube fruit skin, which facilitated the contact between SA and fruit and promoted the penetration of SA into the fruit. In addition, the combined treatment significantly increased the activity of peroxidase, polyphenol oxidase, phenylalanine deaminase, and 4-coumarate coenzyme A ligase (P<0.05), promoted the accumulation of total phenols, flavonoids, free phenols, and bound phenols (P<0.05), induced disease resistance, and improved the defense ability of jujube fruit against diseases, thus reducing fruit decay rate. In conclusion, the US combined with SA has good research potential and development prospects as a green and safe treatment for the control of postharvest black spot disease of jujube.

Key words： ultrasound; salicylic acid; jujube fruit; black spot disease; prevention and control mechanism

Cite this article

GUO Yuxiao , LEI Xingmeng , LIU Yao , DENG Lili , ZENG Kaifang . Prevention and control of postharvest black spot disease of jujube by ultrasonic combined with salicylic acid treatment[J]. Food and Fermentation Industries, 2024 , 50(4) : 68 -76 . DOI: 10.13995/j.cnki.11-1802/ts.034241

References

[1] 李栋, 薛瑞婷.山西不同品种枣果品质特性及抗氧化活性研究[J].食品研究与开发, 2020, 41(19):46-50.
LI D, XUE R T.Study on the quality characteristics and antioxidant activity of jujube fruit of different varieties in Shanxi province[J].Food Research and Development, 2020, 41(19):46-50.
[2] SANG Y Y, YANG W T, LIU Y X, et al.Influences of low temperature on the postharvest quality and antioxidant capacity of winter jujube (Zizyphus jujuba Mill.cv.Dongzao)[J].LWT, 2022, 154:112876.
[3] 韩乃瑄, 曹颖, 刘晓敏, 等.冬枣保鲜技术的研究进展[J].食品工业科技, 2022, 43(21):414-421.
HAN N X, CAO Y, LIU X M, et al.Research progress on preservation technology of Ziziphus jujuba Mill.cv.Dongzao[J].Science and Technology of Food Industry, 2022, 43(21):414-421.
[4] 刘摇, 张鸿雁, 雷兴梦, 等.枣果实采后侵染性病害及其化学防治研究进展[J].植物生理学报, 2022, 58(2):237-246.
LIU Y, ZHANG H Y, LEI X M, et al.Research progress on postharvest infection and chemical control of jujube[J].Plant Physiology Journal, 2022, 58(2):237-246.
[5] 陈玉荣. 农药污染现状与环境保护措施探究[J].环境与发展, 2018, 30(3):75;83.
CHEN Y R.Study on pesticide pollution status and environmental protection measures[J].Environment and Development, 2018, 30(3):75;83.
[6] PRADHAN S, ANANTHANARAYAN L, PRASAD K, et al.Anti-fungal activity of lactic acid bacterial isolates against aflatoxigenic fungi inoculated on peanut kernels[J].LWT, 2021, 143:111104.
[7] LI L L, MU T H, ZHANG M.Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato[J].Ultrasonics Sonochemistry, 2021, 73:105528.
[8] UNAL TURHAN E, POLAT S, ERGINKAYA Z, et al.Investigation of synergistic antibacterial effect of organic acids and ultrasound against pathogen biofilms on lettuce[J].Food Bioscience, 2022, 47:101643.
[9] CASCO M A, JAGUS R J, AGÜERO M V, et al.Ultrasound and its combination with natural antimicrobials:Effects on shelf life and quality stability of a fruit and vegetable smoothie[J].Food and Bioprocess Technology, 2022, 15(1):203-218.
[10] NIAZI A R, GHANBARI F, ERFANI-MOGHADAM J.Simultaneous effects of hot water treatment with calcium and salicylic acid on shelf life and qualitative characteristics of strawberry during refrigerated storage[J].Journal of Food Processing and Preservation, 2021, 45(1):e15005.
[11] SINHA A, GILL P P S, JAWANDHA S K, et al.Chitosan coatings incorporated with salicylic acid enhanced postharvest quality of pear under different storage conditions[J].Journal of Food Measurement and Characterization, 2022, 16(3):1920-1929.
[12] LEI X M, DENG B, RUAN C Q, et al.Phenylethanol as a quorum sensing molecule to promote biofilm formation of the antagonistic yeast Debaryomyces nepalensis for the control of black spot rot on jujube[J].Postharvest Biology and Technology, 2022, 185:111788.
[13] CHEN O, YI L H, DENG L L, et al.Screening antagonistic yeasts against citrus green mold and the possible biocontrol mechanisms of Pichia galeiformis (BAF03)[J].Journal of the Science of Food and Agriculture, 2020, 100(10):3812-3821.
[14] MENG K, HOU Y L, HAN Y, et al.Exploring the functions of 9-lipoxygenase (DkLOX3) in ultrastructural changes and hormonal stress response during persimmon fruit storage[J].International Journal of Molecular Sciences, 2017, 18(3):589.
[15] 林文芳, 张虹, 洪庄玉, 等.一种通用高效液相色谱测定植物叶片内源激素水杨酸的方法[J].福建农林大学学报(自然科学版), 2017, 46(1):109-114.
LIN W F, ZHANG H, HONG Z Y, et al.A general method for detecting the content of endogenous salicylic acid in plant leaf by HPLC[J].Journal of Fujian Agriculture and Forestry University (Natural Science Edition), 2017, 46(1):109-114.
[16] 曹建康, 姜微波, 赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社, 2007.
CAO J K, JIANG W B, ZHAO Y M.Guidance for Physiological and Biochemical Experiments after Harvesting of Fruits and Vegetables[M].Beijing: China Light Industry Press, 2007.
[17] 梁伟, 朱亚同, 孔蕊, 等.南瓜果实愈伤期间果皮和果肉苯丙烷代谢和愈伤组织的比较[J].食品科学, 2021, 42(21):177-185.
LIANG W, ZHU Y T, KONG R, et al.Comparison of phenylpropane metabolism and callus in peel and pulp of pumpkin during wound healing[J].Food Science, 2021, 42(21):177-185.
[18] 李苇舟. 蒸汽爆破对苦荞麸皮多酚释放及缓解小鼠经肠炎作用的影响[D].重庆:西南大学, 2021.
LI W Z.Effects of steam explosion treatment on the release of polyphenols from tartary buckwheat bran and its alleviating influence of colitis in mice[D].Chongqing:Southwest University, 2021.
[19] 陈力维, 令阳, 邓丽莉, 等.L-半胱氨酸处理对采后青脆李果实苯丙烷代谢的影响[J].农业工程学报, 2020, 36(13):257-263.
CHEN L W, LING Y, DENG L L, et al.Effects of L-cysteine treatment on phenylpropanoid metabolism of postharvest “Qingcui” plum fruit[J].Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(13):257-263.
[20] BAL E, TORÇUK A İ.Effect of ultrasound treatment combined with salicylic acid treatment reduces decay and improves storage life in sweet cherry fruit[J].Erwerbs-Obstbau, 2020, 62(3):327-333.
[21] FAN K, ZHANG M, BHANDARI B, et al.A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce[J].LWT, 2019, 113:108315.
[22] TAKUNDWA B A, BHAGWAT P, PILLAI S, et al.Antimicrobial efficacy of nisin, oregano and ultrasound against Escherichia coli O157:H7 and Listeria monocytogenes on lettuce[J].LWT, 2021, 139:110522.
[23] SILVA F V M.Ultrasound assisted thermal inactivation of spores in foods:Pathogenic and spoilage bacteria, molds and yeasts[J].Trends in Food Science & Technology, 2020, 105, 402-415.
[24] JIANG Q Y, ZHANG M, XU B G.Application of ultrasonic technology in postharvested fruits and vegetables storage:A review[J].Ultrasonics Sonochemistry, 2020, 69:105261.
[25] NICOLAU-LAPEÑA I, LAFARGA T, VIÑAS I, et al.Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables:A review[J].Food and Bioprocess Technology, 2019, 12(9):1452-1471.
[26] LIU M P, LI J, ZONG W, et al.Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage[J].Journal of Food Science and Technology, 2022, 59(4):1588-1597.
[27] ZHANG L F, WANG P, SUN X Y, et al.Calcium permeation property and firmness change of cherry tomatoes under ultrasound combined with calcium lactate treatment[J].Ultrasonics Sonochemistry, 2020, 60:104784.
[28] 郑剑. 中短波紫外辐照和草酸处理对去壳竹笋冷藏下的保鲜效果及其机制研究[D].杭州:浙江工商大学, 2018.
ZHENG J.Effect of UV-B/C or oxalic acid treatment on improving quality in bamboo shoots (P.Prominens or B.oldhami) without sheaths and its involved mechanism during cold storage[D].Hangzhou:Zhejiang Gongshang University, 2018.
[29] SUBHEDAR P B, GOGATE P R.Intensification of enzymatic hydrolysis of lignocellulose using ultrasound for efficient bioethanol production:A review[J].Industrial & Engineering Chemistry Research, 2013, 52(34):11816-11828.
[30] BASHARI M, EIBAID A, WANG J P, et al.Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase[J].Ultrasonics-Sonochemistry, 2013, 20(1):155-161.
[31] 董生忠, 张可萱, 赵新刚, 等.超声波结合1-MCP处理延缓苹果果实后熟与衰老[J].食品工业, 2019, 40(3):165-167.
DONG S Z, ZHANG K X, ZHAO X G, et al.The delay of apple fruit ripening and senescence by using ultrasonic and 1-MCP treatment[J].The Food Industry, 2019, 40(3):165-167.
[32] YANG Z F, CAO S F, CAI Y T, et al.Combination of salicylic acid and ultrasound to control postharvest blue mold caused by Penicillium expansum in peach fruit[J].Innovative Food Science & Emerging Technologies, 2011, 12(3):310-314.
[33] WOLFE K L, LIU R H.Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements[J].Journal of Agricultural and Food Chemistry, 2007, 55(22):8896-8907.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.