Utilising Response Surface Methodology to Optimise Food Additives and Treatments Reduces Disease Caused by Penicillium digitatum and Penicillium italicum in ‘Valencia’ Oranges
Penicillium digitatum and Penicillium italicum are responsible for citrus green and blue moulds (GM and BM), respectively, which are major citrus postharvest diseases. The aim of this study was to develop an optimal dipping mixture of an aqueous solution of different food additives: sodium bicarb...
| Main Authors: | , , , , |
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| Format: | article |
| Language: | Inglés |
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MDPI
2024
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| Online Access: | https://hdl.handle.net/20.500.11939/8961 https://www.mdpi.com/2311-7524/10/5/453 |
| _version_ | 1855032886220029952 |
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| author | Archer, John Pristijono, Penta Vuong, Quan V. Palou, Lluís Golding, John B. |
| author_browse | Archer, John Golding, John B. Palou, Lluís Pristijono, Penta Vuong, Quan V. |
| author_facet | Archer, John Pristijono, Penta Vuong, Quan V. Palou, Lluís Golding, John B. |
| author_sort | Archer, John |
| collection | ReDivia |
| description | Penicillium digitatum and Penicillium italicum are responsible for citrus green and blue
moulds (GM and BM), respectively, which are major citrus postharvest diseases. The aim of this
study was to develop an optimal dipping mixture of an aqueous solution of different food additives:
sodium bicarbonate (SB), sodium benzoate (SBen), and potassium sorbate (PS), in combination with
heat, to control GM and BM using response surface methodology. The ranges of SB (0.0%, 3.0%,
6.0%), SBen (0.0%, 0.5%, 1.0%), PS (0.0%, 0.5%, 1.0%) and temperature (20 ◦C, 35 ◦C, 50 ◦C) with a
dipping time of 60s were tested for their impact on GM and BM on artificially inoculated oranges.
Within these tested ranges, SB reduced GM severity and incidences of both GM and BM. PS affected
BM severity and incidence, but not GM. SBen and temperature did not have impact on GM and BM.
The most suitable food additive concentrations were identified to be 4.7% SB, 1.0% SBen and 0.7%
PS, with a dipping solution temperature of 50 ◦C. This treatment was shown to reduce GM and BM
incidence from 85 and 86% on control fruit dipped in tap water at 20 ◦C to 3 and 10%, respectively.
Additionally, the severity of GM and BM was reduced from 64 and 26 mm on control fruit to <1 and
2.8 mm, respectively. |
| format | article |
| id | ReDivia8961 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia89612025-04-25T14:49:39Z Utilising Response Surface Methodology to Optimise Food Additives and Treatments Reduces Disease Caused by Penicillium digitatum and Penicillium italicum in ‘Valencia’ Oranges Archer, John Pristijono, Penta Vuong, Quan V. Palou, Lluís Golding, John B. Green mould Blue mould GRAS salts Response surface methodology (RSM) Box-Behnken design Penicillium digitatum Penicillium italicum Citrus sinensis Heat Penicillium digitatum and Penicillium italicum are responsible for citrus green and blue moulds (GM and BM), respectively, which are major citrus postharvest diseases. The aim of this study was to develop an optimal dipping mixture of an aqueous solution of different food additives: sodium bicarbonate (SB), sodium benzoate (SBen), and potassium sorbate (PS), in combination with heat, to control GM and BM using response surface methodology. The ranges of SB (0.0%, 3.0%, 6.0%), SBen (0.0%, 0.5%, 1.0%), PS (0.0%, 0.5%, 1.0%) and temperature (20 ◦C, 35 ◦C, 50 ◦C) with a dipping time of 60s were tested for their impact on GM and BM on artificially inoculated oranges. Within these tested ranges, SB reduced GM severity and incidences of both GM and BM. PS affected BM severity and incidence, but not GM. SBen and temperature did not have impact on GM and BM. The most suitable food additive concentrations were identified to be 4.7% SB, 1.0% SBen and 0.7% PS, with a dipping solution temperature of 50 ◦C. This treatment was shown to reduce GM and BM incidence from 85 and 86% on control fruit dipped in tap water at 20 ◦C to 3 and 10%, respectively. Additionally, the severity of GM and BM was reduced from 64 and 26 mm on control fruit to <1 and 2.8 mm, respectively. 2024-08-29T07:40:14Z 2024-08-29T07:40:14Z 2024 article publishedVersion Archer, J., Pristijono, P., Vuong, Q. V., Palou, L., & Golding, J. B. (2024). Utilising Response Surface Methodology to Optimise Food Additives and Treatments Reduces Disease Caused by Penicillium digitatum and Penicillium italicum in ‘Valencia’Oranges. Horticulturae, 10(5), 453. 2311-7524 https://hdl.handle.net/20.500.11939/8961 10.3390/horticulturae10050453 https://www.mdpi.com/2311-7524/10/5/453 en This study was funded by NSW Department of Primary Industries and the University of Newcastle. This project was co-funded by Horticulture Innovation Australia—‘Citrus Postharvest Program’ (CT19003). This is also a contribution of the Euphresco Project—‘Basic substances as an environmentally friendly alternative to synthetic pesticides for plant protection (BasicS)’. Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess MDPI electronico |
| spellingShingle | Green mould Blue mould GRAS salts Response surface methodology (RSM) Box-Behnken design Penicillium digitatum Penicillium italicum Citrus sinensis Heat Archer, John Pristijono, Penta Vuong, Quan V. Palou, Lluís Golding, John B. Utilising Response Surface Methodology to Optimise Food Additives and Treatments Reduces Disease Caused by Penicillium digitatum and Penicillium italicum in ‘Valencia’ Oranges |
| title | Utilising Response Surface Methodology to Optimise Food Additives and Treatments Reduces Disease Caused by Penicillium digitatum and Penicillium italicum in ‘Valencia’ Oranges |
| title_full | Utilising Response Surface Methodology to Optimise Food Additives and Treatments Reduces Disease Caused by Penicillium digitatum and Penicillium italicum in ‘Valencia’ Oranges |
| title_fullStr | Utilising Response Surface Methodology to Optimise Food Additives and Treatments Reduces Disease Caused by Penicillium digitatum and Penicillium italicum in ‘Valencia’ Oranges |
| title_full_unstemmed | Utilising Response Surface Methodology to Optimise Food Additives and Treatments Reduces Disease Caused by Penicillium digitatum and Penicillium italicum in ‘Valencia’ Oranges |
| title_short | Utilising Response Surface Methodology to Optimise Food Additives and Treatments Reduces Disease Caused by Penicillium digitatum and Penicillium italicum in ‘Valencia’ Oranges |
| title_sort | utilising response surface methodology to optimise food additives and treatments reduces disease caused by penicillium digitatum and penicillium italicum in valencia oranges |
| topic | Green mould Blue mould GRAS salts Response surface methodology (RSM) Box-Behnken design Penicillium digitatum Penicillium italicum Citrus sinensis Heat |
| url | https://hdl.handle.net/20.500.11939/8961 https://www.mdpi.com/2311-7524/10/5/453 |
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