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Inactivation ofColletotrichum gloeosporioidesspores by high hydrostatic pressure combined with citral or lemongrass essential oil

Authors
Journal
International Journal of Food Microbiology
0168-1605
Publisher
Elsevier
Publication Date
Volume
95
Issue
1
Identifiers
DOI: 10.1016/j.ijfoodmicro.2004.02.002
Keywords
  • Phytopathogenic Fungus
  • Papaya
  • Essential Oil
  • Anthracnose
  • Cymbopogon Citratus
  • Food Decontamination
Disciplines
  • Medicine

Abstract

Abstract Anthracnose, caused by the fungus Colletotrichum gloeosporioides, is the main post-harvest disease of the papaya. Inactivation of the spores of C. gloeosporioides in saline solution by the use of high hydrostatic pressure, citral oil and lemongrass oil, alone and in combination, was studied. C. gloeosporioides spores were efficiently inhibited after a pressure treatment of 350 MPa for 30 min. When C. gloeosporioides was treated with 0.75 mg ml −1 of citral or lemongrass oil, the pressure needed to achieve the same spore inhibition was 150 MPa. This work suggests the use of high hydrostatic pressure and plant essential oils as an alternative control for fruit diseases.

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