Influence of pH and NaHCO3 on Effectiveness of Imazalil to Inhibit Germination of Penicillium digitatum and to Control Postharvest Green Mold on Citrus Fruit

Plant Disease
Joseph L SmilanickW R Goodwine

Abstract

In vitro, spores of Penicillium digitatum germinated without inhibition between pH 4 and 7, but were inhibited at higher pH. Estimated concentrations of imazalil (IMZ) in potato-dextrose broth-Tris that caused 50% reduction in the germination of spores (ED50) of an IMZ-sensitive isolate M6R at pH 4, 5, 6, and 7 were 0.16, 0.11, 0.015, and 0.006 μg/ml, respectively. ED50 IMZ concentrations of an IMZ-resistant isolate D201 at pH 4, 5, 6, and 7 were 5.9, 1.4, 0.26, and 0.07 μg/ml, respectively. The natural pH within 2-mm-deep wounds on lemon was 5.6 to 5.1 and decreased with fruit age. IMZ effectiveness to control green mold and its residues increased with pH. The pH in wounds on lemon fruit 24 h after immersion in 1, 2, or 3% NaHCO3 increased from pH 5.3 to 6.0, 6.3, and 6.7, respectively. NaHCO3 dramatically improved IMZ performance. Green mold incidence among lemon fruit inoculated with M6R and treated 24 h later with IMZ at 10 μg/ml, 1% NaHCO3, or their combination was 92, 55, and 22%, respectively. Green mold among lemon fruit inoculated with D201 and treated 24 h later with water, IMZ at 500 μg/ml, 3% NaHCO3, or their combination was 96.3, 63.0, 44.4, and 6.5%, respectively. NaHCO3 did not influence IMZ fruit residue levels.

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Citations

Mar 13, 2014·Journal of Applied Microbiology·I TalibiA Ait Ben Aoumar
Jan 20, 2018·World Journal of Microbiology & Biotechnology·Xu TangNengguo Tao
Sep 2, 2015·Journal of Analytical Toxicology·Moosa H FanibandChristian H Lindh
Mar 6, 2021·Comprehensive Reviews in Food Science and Food Safety·Guillaume Legrand Ngolong NgeaHongyin Zhang
Sep 27, 2018·Biocontrol Science·Hitomi KuwaharaHiroshi Morita
Jul 16, 2011·Journal of Agricultural and Food Chemistry·Mario SchirraAlberto Angioni
Nov 26, 2021·Molecular Plant Pathology·Wenxiao JiaoMaorun Fu

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