Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum

Autores
Cerioni, Luciana; Rapisarda, Viviana Andrea; Hilal, Mirna Beatriz; Prado, Fernando Eduardo; Rodríguez Montelongo, Luisa
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Oxidizing compounds such as sodium hypochlorite (NaCIO) and hydrogen peroxide (H2O2) are widely used in food sanitization because of their antimicrobial effects. We applied these compounds and metals to analyze their antifungal activity against Penicillium digitatum, the causal agent of citrus green mold. The MICs were 300 ppm for NaCIO and 300 mM for H2O2 when these compounds were individually applied for 2 min to conidia suspensions. To minimize the concentration of these compounds, we developed and standardized a sequential treatment for conidia that resulted in loss of viability on growth plates and loss of infectivity on lemons. The in vitro treatment consists of preincubation with 10 ppm of NaCIO followed by incubation with 100 mM H2O2 and 6 mM CuSO4 (cupric sulfate). The combination of NaCIO and H2O2 in the presence of CuS04 produces a synergistic effect (fractional inhibitory concentration index of 0.36). The sequential treatment applied in situ on lemon peel 24 h after the fruit was inoculated with conidia produced a significant delay in the fungal infection. The in vitro treatment was effective on both imazalil-sensitive and imazalil-resistant strains of P. digitatum and Geotrichum can-didum, the causal agent of citrus sour rot. However, this treatment inhibited 90% of mycelial growth for Penicillium italicum (citrus blue mold). These results indicate that sequential treatment may be useful for postharvest control of citrus fruit diseases. Copyright ©, International Association for Food Protection.
Fil: Cerioni, Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Rapisarda, Viviana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Hilal, Mirna Beatriz. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo. Cátedra de Fisiología Vegetal; Argentina
Fil: Prado, Fernando Eduardo. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodríguez Montelongo, Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Materia
Penicillium
Antifungal Activity
Cupric Sulfate
Hydrogen Peroxide
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/66078
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatumCerioni, LucianaRapisarda, Viviana AndreaHilal, Mirna BeatrizPrado, Fernando EduardoRodríguez Montelongo, LuisaPenicilliumAntifungal ActivityCupric SulfateHydrogen Peroxidehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Oxidizing compounds such as sodium hypochlorite (NaCIO) and hydrogen peroxide (H2O2) are widely used in food sanitization because of their antimicrobial effects. We applied these compounds and metals to analyze their antifungal activity against Penicillium digitatum, the causal agent of citrus green mold. The MICs were 300 ppm for NaCIO and 300 mM for H2O2 when these compounds were individually applied for 2 min to conidia suspensions. To minimize the concentration of these compounds, we developed and standardized a sequential treatment for conidia that resulted in loss of viability on growth plates and loss of infectivity on lemons. The in vitro treatment consists of preincubation with 10 ppm of NaCIO followed by incubation with 100 mM H2O2 and 6 mM CuSO4 (cupric sulfate). The combination of NaCIO and H2O2 in the presence of CuS04 produces a synergistic effect (fractional inhibitory concentration index of 0.36). The sequential treatment applied in situ on lemon peel 24 h after the fruit was inoculated with conidia produced a significant delay in the fungal infection. The in vitro treatment was effective on both imazalil-sensitive and imazalil-resistant strains of P. digitatum and Geotrichum can-didum, the causal agent of citrus sour rot. However, this treatment inhibited 90% of mycelial growth for Penicillium italicum (citrus blue mold). These results indicate that sequential treatment may be useful for postharvest control of citrus fruit diseases. Copyright ©, International Association for Food Protection.Fil: Cerioni, Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Rapisarda, Viviana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Hilal, Mirna Beatriz. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo. Cátedra de Fisiología Vegetal; ArgentinaFil: Prado, Fernando Eduardo. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rodríguez Montelongo, Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaInternational Association for Food Protection2009-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/66078Cerioni, Luciana; Rapisarda, Viviana Andrea; Hilal, Mirna Beatriz; Prado, Fernando Eduardo; Rodríguez Montelongo, Luisa; Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum; International Association for Food Protection; Journal of Food Protection; 72; 8; 3-2009; 1660-16650362-028XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.4315/0362-028X-72.8.1660info:eu-repo/semantics/altIdentifier/url/http://jfoodprotection.org/doi/abs/10.4315/0362-028X-72.8.1660info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:43:23Zoai:ri.conicet.gov.ar:11336/66078instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:43:23.819CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum
title Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum
spellingShingle Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum
Cerioni, Luciana
Penicillium
Antifungal Activity
Cupric Sulfate
Hydrogen Peroxide
title_short Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum
title_full Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum
title_fullStr Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum
title_full_unstemmed Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum
title_sort Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum
dc.creator.none.fl_str_mv Cerioni, Luciana
Rapisarda, Viviana Andrea
Hilal, Mirna Beatriz
Prado, Fernando Eduardo
Rodríguez Montelongo, Luisa
author Cerioni, Luciana
author_facet Cerioni, Luciana
Rapisarda, Viviana Andrea
Hilal, Mirna Beatriz
Prado, Fernando Eduardo
Rodríguez Montelongo, Luisa
author_role author
author2 Rapisarda, Viviana Andrea
Hilal, Mirna Beatriz
Prado, Fernando Eduardo
Rodríguez Montelongo, Luisa
author2_role author
author
author
author
dc.subject.none.fl_str_mv Penicillium
Antifungal Activity
Cupric Sulfate
Hydrogen Peroxide
topic Penicillium
Antifungal Activity
Cupric Sulfate
Hydrogen Peroxide
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Oxidizing compounds such as sodium hypochlorite (NaCIO) and hydrogen peroxide (H2O2) are widely used in food sanitization because of their antimicrobial effects. We applied these compounds and metals to analyze their antifungal activity against Penicillium digitatum, the causal agent of citrus green mold. The MICs were 300 ppm for NaCIO and 300 mM for H2O2 when these compounds were individually applied for 2 min to conidia suspensions. To minimize the concentration of these compounds, we developed and standardized a sequential treatment for conidia that resulted in loss of viability on growth plates and loss of infectivity on lemons. The in vitro treatment consists of preincubation with 10 ppm of NaCIO followed by incubation with 100 mM H2O2 and 6 mM CuSO4 (cupric sulfate). The combination of NaCIO and H2O2 in the presence of CuS04 produces a synergistic effect (fractional inhibitory concentration index of 0.36). The sequential treatment applied in situ on lemon peel 24 h after the fruit was inoculated with conidia produced a significant delay in the fungal infection. The in vitro treatment was effective on both imazalil-sensitive and imazalil-resistant strains of P. digitatum and Geotrichum can-didum, the causal agent of citrus sour rot. However, this treatment inhibited 90% of mycelial growth for Penicillium italicum (citrus blue mold). These results indicate that sequential treatment may be useful for postharvest control of citrus fruit diseases. Copyright ©, International Association for Food Protection.
Fil: Cerioni, Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Rapisarda, Viviana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Hilal, Mirna Beatriz. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo. Cátedra de Fisiología Vegetal; Argentina
Fil: Prado, Fernando Eduardo. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodríguez Montelongo, Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
description Oxidizing compounds such as sodium hypochlorite (NaCIO) and hydrogen peroxide (H2O2) are widely used in food sanitization because of their antimicrobial effects. We applied these compounds and metals to analyze their antifungal activity against Penicillium digitatum, the causal agent of citrus green mold. The MICs were 300 ppm for NaCIO and 300 mM for H2O2 when these compounds were individually applied for 2 min to conidia suspensions. To minimize the concentration of these compounds, we developed and standardized a sequential treatment for conidia that resulted in loss of viability on growth plates and loss of infectivity on lemons. The in vitro treatment consists of preincubation with 10 ppm of NaCIO followed by incubation with 100 mM H2O2 and 6 mM CuSO4 (cupric sulfate). The combination of NaCIO and H2O2 in the presence of CuS04 produces a synergistic effect (fractional inhibitory concentration index of 0.36). The sequential treatment applied in situ on lemon peel 24 h after the fruit was inoculated with conidia produced a significant delay in the fungal infection. The in vitro treatment was effective on both imazalil-sensitive and imazalil-resistant strains of P. digitatum and Geotrichum can-didum, the causal agent of citrus sour rot. However, this treatment inhibited 90% of mycelial growth for Penicillium italicum (citrus blue mold). These results indicate that sequential treatment may be useful for postharvest control of citrus fruit diseases. Copyright ©, International Association for Food Protection.
publishDate 2009
dc.date.none.fl_str_mv 2009-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/66078
Cerioni, Luciana; Rapisarda, Viviana Andrea; Hilal, Mirna Beatriz; Prado, Fernando Eduardo; Rodríguez Montelongo, Luisa; Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum; International Association for Food Protection; Journal of Food Protection; 72; 8; 3-2009; 1660-1665
0362-028X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/66078
identifier_str_mv Cerioni, Luciana; Rapisarda, Viviana Andrea; Hilal, Mirna Beatriz; Prado, Fernando Eduardo; Rodríguez Montelongo, Luisa; Synergistic antifungal activity of sodium hypochlorite, hydrogen peroxide, and cupric sulfate against penicillium digitatum; International Association for Food Protection; Journal of Food Protection; 72; 8; 3-2009; 1660-1665
0362-028X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4315/0362-028X-72.8.1660
info:eu-repo/semantics/altIdentifier/url/http://jfoodprotection.org/doi/abs/10.4315/0362-028X-72.8.1660
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
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application/pdf
dc.publisher.none.fl_str_mv International Association for Food Protection
publisher.none.fl_str_mv International Association for Food Protection
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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