TY - JOUR
T1 - Effectiveness of neutral electrolyzed water on incidence of fungal rot on tomato fruits (Solanum lycopersicum L.)
AU - Vásquez-López, Alfonso
AU - Villarreal-Barajas, Tania
AU - Rodríguez-Ortiz, Gerardo
N1 - Publisher Copyright:
Copyright ©, International Association for Food Protection.
PY - 2016/10
Y1 - 2016/10
N2 - We assessed the effect of neutral electrolyzed water (NEW) on the incidence of rot on tomato (Solanum lycopersicum L.) fruits inoculated with Fusarium oxysporum, Galactomyces geotrichum, and Alternaria sp. at sites with lesions. The inoculated fruits were treated with NEW at 10, 30, and 60 mg liter-1 active chlorine, with copper oxychloride fungicide, and with sterile distilled water (control) for 3, 5, and 10 min. In the experiment with F. oxysporum, 50 to 80% of the control fruits and 50 to 60% of the fruits treated with the fungicide exhibited symptoms of rot at the inoculated sites. The lowest incidence recorded was 30% for fruits treated with NEW at 60 mg liter-1 active chlorine with an immersion time of 5 min. In the experiment with G. geotrichum, incidence of rot on control fruits was 70 to 90%, and for treatment with fungicide rot incidence was 50 to 90%. NEW at 60 mg liter-1 active chlorine significantly reduced incidence of symptomatic fruit: only 30% of the inoculated fruits washed for 5 min had damage from rot. In the experiment with Alternaria sp., 60 to 90% of the fruits in the control group and 60 to 70% of the fruits in the fungicide group were symptomatic. The lowest incidence was recorded for the treatment in which the fruits were submerged in NEW with 60 mg liter-1 active chlorine for 3 min. In this group, 40 to 50% of the fruits exhibited symptoms of rot. These results were obtained 8 days after inoculation. NEW, with 60 mg liter-1 active chlorine, significantly reduced incidence of rot symptoms on fruits inoculated with one of the experimental fungi relative to the control (P ≤ 0.05). NEW at 60 mg liter-1 is effective in the control of fungal rot in tomatoes.
AB - We assessed the effect of neutral electrolyzed water (NEW) on the incidence of rot on tomato (Solanum lycopersicum L.) fruits inoculated with Fusarium oxysporum, Galactomyces geotrichum, and Alternaria sp. at sites with lesions. The inoculated fruits were treated with NEW at 10, 30, and 60 mg liter-1 active chlorine, with copper oxychloride fungicide, and with sterile distilled water (control) for 3, 5, and 10 min. In the experiment with F. oxysporum, 50 to 80% of the control fruits and 50 to 60% of the fruits treated with the fungicide exhibited symptoms of rot at the inoculated sites. The lowest incidence recorded was 30% for fruits treated with NEW at 60 mg liter-1 active chlorine with an immersion time of 5 min. In the experiment with G. geotrichum, incidence of rot on control fruits was 70 to 90%, and for treatment with fungicide rot incidence was 50 to 90%. NEW at 60 mg liter-1 active chlorine significantly reduced incidence of symptomatic fruit: only 30% of the inoculated fruits washed for 5 min had damage from rot. In the experiment with Alternaria sp., 60 to 90% of the fruits in the control group and 60 to 70% of the fruits in the fungicide group were symptomatic. The lowest incidence was recorded for the treatment in which the fruits were submerged in NEW with 60 mg liter-1 active chlorine for 3 min. In this group, 40 to 50% of the fruits exhibited symptoms of rot. These results were obtained 8 days after inoculation. NEW, with 60 mg liter-1 active chlorine, significantly reduced incidence of rot symptoms on fruits inoculated with one of the experimental fungi relative to the control (P ≤ 0.05). NEW at 60 mg liter-1 is effective in the control of fungal rot in tomatoes.
KW - Alternaria sp.
KW - Fusarium oxysporum
KW - Galactomyces geotrichum
KW - Neutral electrolyzed water
KW - Solanum lycopersicum
UR - http://www.scopus.com/inward/record.url?scp=84990059458&partnerID=8YFLogxK
U2 - 10.4315/0362-028X.JFP-15-494
DO - 10.4315/0362-028X.JFP-15-494
M3 - Artículo
C2 - 28221850
AN - SCOPUS:84990059458
SN - 0362-028X
VL - 79
SP - 1802
EP - 1806
JO - Journal of Food Protection
JF - Journal of Food Protection
IS - 10
ER -