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dc.contributor.authorVilanova, Laura
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorTorres Sanchis, Rosario
dc.contributor.authorUsall i Rodié, Josep
dc.contributor.authorBurón Moles, Gemma
dc.contributor.authorTeixidó i Espasa, Neus
dc.date.accessioned2015-06-02T14:19:30Z
dc.date.issued2014
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/10459.1/48292
dc.description.abstractNew information about virulence mechanisms of Penicillium digitatum and Penicillium expansum could be an important avenue to control fungal diseases. In this study, the ability of P. digitatum and P. expansum to enhance their virulence by locally modulating the pH of oranges and appleswas evaluated. For each host, pH changeswith a compatible pathogen and a non-host pathogen were recorded, and the levels of different organic acids were evaluated to establish possible relationships with host pH modifications. Moreover, fruits were harvested at three maturity stages to determine whether fruit maturity could affect the pathogens' virulence. The pH of oranges and apples decreasedwhen the compatible pathogens (P. digitatumand P. expansum, respectively) decayed the fruit. The main organic acid detected in P. digitatum-decayed oranges was galacturonic acid produced as a consequence of host maceration in the rot development process. However, the obtained results showed that this acid was not responsible for the pH decrease in decayed orange tissue. The mixture of malic and citric acids could at least contribute to the acidification of P. digitatum-decayed oranges. The pH decrease in P. expansum decayed apples is related to the accumulation of gluconic and fumaric acids. The pH of oranges and apples was not affected when the non-host pathogen was not able to macerate the tissues. However, different organic acid contents were detected in comparison to healthy tissues. The main organic acids detected in P. expansum<br>oranges were oxalic and gluconic and in P. digitatum<br>apples were citric, gluconic and galacturonic. Further research is needed to identify the pathogenicity factors of both fungi because the contribution of organic acids has profound implications.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.ijfoodmicro.2014.02.022
dc.relation.ispartofInternational Journal of Food Microbiology, 2014, núm. 178, p. 39-49
dc.rights(c) Elsevier, 2014
dc.subjectGreen mold
dc.subjectBlue mold
dc.subjectMaturity stage
dc.subjectpH
dc.subjectHost acidification
dc.subject.classificationTaronges
dc.subject.classificationPomes
dc.subject.classificationFisiologia postcollita
dc.subject.classificationPenicil·lina
dc.subject.classificationÀcids orgànics
dc.subject.otherOranges
dc.subject.otherApples
dc.subject.otherPostharvest physiology
dc.subject.otherPenicillin
dc.subject.otherOrganic acids
dc.titleAcidification of apple and orange hosts by Penicillium digitatum and Penicillium expansum.
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-06-02T14:19:30Z
dc.identifier.idgrec022619
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2014.02.022
dc.date.embargoEndDate10000-01-01


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