Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot

Detalhes bibliográficos
Autor(a) principal: UYAR,Gülsüm Ebru ÖZER
Data de Publicação: 2019
Outros Autores: UYAR,Başar
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300691
Resumo: Abstract Rhizopus oryzae is a filamentous fungi reported as a postharvest pathogen in recent years. Ethanol treatment (0, 10, 20, and 30%) and UVC irradiation (0, 1, 2, 5, 10 minutes) were used both individually and in combination for the inactivation of Rhizopus oryzae spores. Survival ratio of the spores and LD50 values for ethanol and UVC irradiation were determined to quantify the germicidal effect. UVC exposure is found to be significantly more effective than ethanol treatment on the reduction of R. oryzae spore survivability. The combination of UVC exposure and ethanol treatment enhanced the lethality of applying each treatment separately and the enhancement increased as the UVC exposure time and ethanol concentrations increased. The lowest spore survival ratio was 0.015%, obtained after 30% ethanol treatment followed by 10 minute of UVC exposure. These observations suggest that ethanol treatment and UVC exposure can effectively be used as a possible strategy to inactivate R. oryzae spores.
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spelling Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rotRhizopus oryzaepostharvest rotethanolUVC irradiationAbstract Rhizopus oryzae is a filamentous fungi reported as a postharvest pathogen in recent years. Ethanol treatment (0, 10, 20, and 30%) and UVC irradiation (0, 1, 2, 5, 10 minutes) were used both individually and in combination for the inactivation of Rhizopus oryzae spores. Survival ratio of the spores and LD50 values for ethanol and UVC irradiation were determined to quantify the germicidal effect. UVC exposure is found to be significantly more effective than ethanol treatment on the reduction of R. oryzae spore survivability. The combination of UVC exposure and ethanol treatment enhanced the lethality of applying each treatment separately and the enhancement increased as the UVC exposure time and ethanol concentrations increased. The lowest spore survival ratio was 0.015%, obtained after 30% ethanol treatment followed by 10 minute of UVC exposure. These observations suggest that ethanol treatment and UVC exposure can effectively be used as a possible strategy to inactivate R. oryzae spores.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300691Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.04618info:eu-repo/semantics/openAccessUYAR,Gülsüm Ebru ÖZERUYAR,Başareng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300691Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot
title Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot
spellingShingle Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot
UYAR,Gülsüm Ebru ÖZER
Rhizopus oryzae
postharvest rot
ethanol
UVC irradiation
title_short Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot
title_full Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot
title_fullStr Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot
title_full_unstemmed Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot
title_sort Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot
author UYAR,Gülsüm Ebru ÖZER
author_facet UYAR,Gülsüm Ebru ÖZER
UYAR,Başar
author_role author
author2 UYAR,Başar
author2_role author
dc.contributor.author.fl_str_mv UYAR,Gülsüm Ebru ÖZER
UYAR,Başar
dc.subject.por.fl_str_mv Rhizopus oryzae
postharvest rot
ethanol
UVC irradiation
topic Rhizopus oryzae
postharvest rot
ethanol
UVC irradiation
description Abstract Rhizopus oryzae is a filamentous fungi reported as a postharvest pathogen in recent years. Ethanol treatment (0, 10, 20, and 30%) and UVC irradiation (0, 1, 2, 5, 10 minutes) were used both individually and in combination for the inactivation of Rhizopus oryzae spores. Survival ratio of the spores and LD50 values for ethanol and UVC irradiation were determined to quantify the germicidal effect. UVC exposure is found to be significantly more effective than ethanol treatment on the reduction of R. oryzae spore survivability. The combination of UVC exposure and ethanol treatment enhanced the lethality of applying each treatment separately and the enhancement increased as the UVC exposure time and ethanol concentrations increased. The lowest spore survival ratio was 0.015%, obtained after 30% ethanol treatment followed by 10 minute of UVC exposure. These observations suggest that ethanol treatment and UVC exposure can effectively be used as a possible strategy to inactivate R. oryzae spores.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300691
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300691
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.04618
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.3 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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