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Jeong, Rae-Dong,Chu, Eun-Hee,Lee, Gun Woong,Cho, Chuloh,Park, Hae-Jun Elsevier Science Publishers 2016 International journal of food microbiology Vol.234 No.-
<P><B>Abstract</B></P> <P>Gamma irradiation has been shown to be effective for the control of postharvest fungi <I>in vitro</I>, but little is known regarding antifungal action, responses to gamma irradiation, and its application to fresh produce. Gamma irradiation was evaluated for its <I>in vitro</I> and <I>in vivo</I> antifungal activity against <I>Penicillium digitatum</I> on Satsuma mandarin fruits. Green mold was inhibited in a dose-dependent manner. Gamma irradiation showed a complete inhibition of spore germination, germ tube elongation, and mycelial growth of <I>P. digitatum</I>, particularly at 1.0kGy. To further investigate the mechanisms by which gamma irradiation inhibits fungal growth, the membrane integrity and cellular leakage of conidia were tested, indicating that gamma irradiation results in the loss of plasma membrane integrity, causing the release of intracellular contents such as soluble proteins. <I>In vivo</I> assays demonstrated that established doses can completely inhibit the growth of fungal pathogens, but such high doses cause severe fruit damage. Thus, to eliminate the negative impact on fruit quality, gamma irradiation at lower doses was evaluated for inhibition of <I>P. digitatum</I>, in combination with a chlorine donor, sodium dichloro-<I>s</I>-triazinetrione (NaDCC). Interestingly, only a combined treatment with 0.4kGy of gamma irradiation and 10ppm of NaDCC exhibited significant synergistic antifungal activity against green mold decay. The mechanisms by which the combined treatment decreased the green mold decay of mandarin fruits can be directly associated with the disruption of cell membrane of the fungal pathogen, which resulted in a loss of cytoplasmic material from the hyphae. These findings suggest that a synergistic effect of combining treatment with gamma irradiation with NaDCC has potential as an antifungal approach to reduce the severity of green mold in mandarin fruits.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Gamma irradiation and NaDCC introduced to control of green mold on mandarin fruits. </LI> <LI> Integration of gamma irradiation and NaDCC synergistically inhibited the fungal development. </LI> <LI> Combined treatment can be applied to preserve the quality of the mandarin fruits. </LI> </UL> </P>
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