In vitro and in vivo antifungal activity of natural inhibitors against Penicillium expansum

Food Science and Technology (Campinas)

Claudia Fieira²  Francieli Oliveira¹  Rubens Perez Calegari¹  Alessandra Machado²  Alexandre Rodrigo Coelho² 

[1] ,Federal University of Technology-Parana Graduate School of Food Technology Londrina PR ,Brazil

关键词: capsaicin;    Hansenula wingei;    blue mold;    capsaicina;    Hansenula wingei;    mofo azul;   

DOI  :  10.1590/S0101-20612013000500007

来源: SciELO

【 摘 要 】

Penicillium expansum is the causative agent of apple blue mold. The inhibitory effects of the capsaicin derived from Capsicum spp. fruits and yeast Hansenula wingei against P. expansum were evaluated in an in vitro and in in vivo assay using Fuji apples. The minimum inhibitory concentration of capsaicin determined using the broth micro-dilution method was 122.16 µg mL-1. Capsaicin did not reduce blue mold incidence in apples. However, it was able to delay fungal growth in the first 14 days of the in vivo assay. The in vivo effect of the yeast Hansenula wingei AM2(-2), alone and combined with thiabendazole at low dosage (40 µg mL-1), on the incidence of apple diseases caused by P. expansum was also described. H. wingei AM2(-2) combined with a low fungicide dosage (10% of the dosage recommended by the manufacturer) showed the best efficacy (100%) up to 7 days of storage at 21 ºC, later showing a non-statistically different decrease (p > 0.05) after 14 (80.45%) and 21 days (72.13%), respectively. These results contribute providing new options for using antifungal agents against Penicillium expansum.

【 授权许可】

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