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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses

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Author(s):
Dilarri, Guilherme [1] ; Zamuner, Caio F. C. [1] ; Mendes, Carolina R. [1] ; Junior, Jose R. M. [1] ; Morao, Luana G. [1] ; Montagnolli, Renato N. [2] ; Bidoia, Ederio D. [1] ; Ferreira, Henrique [1]
Total Authors: 8
Affiliation:
[1] Sao Paulo State Univ UNESP, Dept Biochem & Microbiol, 24-A Ave, 1515, BR-13506900 Rio Claro, SP - Brazil
[2] Fed Univ Sao Carlos UFSCar, Agr Sci Ctr, Dept Nat Sci Math & Educ, Araras - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Journal of the Science of Food and Agriculture; v. 101, n. 6 OCT 2020.
Web of Science Citations: 0
Abstract

BACKGROUND: The largest and most profitable market for citrus is the production of fresh fruit. Xanthomonas citri subsp. citri is a Gram-negative plant pathogen and the etiological agent of citrus canker, one of the major threats to citrus production worldwide. In the early stages of infection, X. citri can attach to plant surfaces by means of biofilms. Biofilm is considered an essential virulence factor, which helps tissue colonization in plants. Thus, sanitization of citrus fruit is mandatory in packinghouses before any logistic operation as packing and shipment to the market. The aim of this study was to evaluate electrolysed water (EW) as a sanitizer for the disinfection of citrus fruit in packinghouses. RESULTS: Using a protocol to monitor cell respiration we show that EW, obtained after 8 and 9 min of electrolysis, sufficed to kill X. citri when applied at a concentration of 500 mu L mL(-1). Furthermore, microscopy analysis, combined with time-response growth curves, confirmed that EW affects the bacterial cytoplasmatic membrane and it leads to cell death in the first few minutes of contact. Pathogenicity tests using limes to simulate packinghouse treatment showed that EW, produced with 9 min of electrolysis, was a very effective sanitizer capable of eliminating X. citri from contaminated fruit. CONCLUSION: It was possible to conclude that EW is significantly effective as sodium hypochlorite (NaClO) at 200 ppm. Therefore, EW could be an alternative for citrus sanitization in packinghouses. (c) 2020 Society of Chemical Industry (AU)

FAPESP's process: 17/07306-9 - Protection of citrus with antibacterial peptides and gallates
Grantee:Guilherme Dilarri
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 15/50162-2 - Protecting plants with antimicrobial peptides and gallates - Pro-Planta
Grantee:Henrique Ferreira
Support Opportunities: Research Projects - Thematic Grants
FAPESP's process: 14/50880-0 - INCT 2014: comparative and functional genomics and citrus-assisted breeding
Grantee:Marcos Antonio Machado
Support Opportunities: Research Projects - Thematic Grants