Our results
on the main scientific journals
of the world.
Check the list of papers from NScTI Citrus
Use the filters at the top of the list to select articles by year or by researcher. In the box for each article, use the links ("Summary", "Links", "BibTeX") to open additional information.
PublicationsResearchers
You can use the tag cloud below to select articles by subject.
2022
Dilarri, Guilherme; Zamuner, Caio Felipe Cavicchia; Bacci, Mauricio; Ferreira, Henrique
Evaluation of calcium hydroxide, calcium hypochlorite, peracetic acid, and potassium bicarbonate as citrus fruit sanitizers Journal Article
In: Journal of Food Science and Technology, vol. 59, iss. 5, pp. 1739-1747, 2022, ISSN: 09758402.
Abstract | Links | BibTeX | Tags: Citrus canker, Orange, Packinghouse, Post-harvest sanitization, Sodium hypochlorite, Xanthomonas citri subsp. citri
@article{Dilarri2022,
title = {Evaluation of calcium hydroxide, calcium hypochlorite, peracetic acid, and potassium bicarbonate as citrus fruit sanitizers},
author = {Guilherme Dilarri and Caio Felipe Cavicchia Zamuner and Mauricio Bacci and Henrique Ferreira},
url = {https://link.springer.com/article/10.1007/s13197-021-05185-3},
doi = {10.1007/S13197-021-05185-3/METRICS},
issn = {09758402},
year = {2022},
date = {2022-01-01},
journal = {Journal of Food Science and Technology},
volume = {59},
issue = {5},
pages = {1739-1747},
publisher = {Springer},
abstract = {Xanthomonas citri (X. citri) is a quarentenary plant pathogen and the causal agent of the citrus canker. X. citri forms biofilms and remains fixed on the surface of plant tissues, especially on leaves and fruits. Considering this, all the citrus fruits have to be sanitized before they can be commercialized. NaOCl is the main sanitizer used to decontaminate fruits in the world. Due to its toxicity, treatment with NaOCl is no longer accepted by some Europe Union countries. Therefore, the aim of this work was to evaluate potassium bicarbonate (KHCO3), calcium hydroxide (Ca(OH)2), calcium hypochlorite (Ca(OCl)2) and peracetic acid (CH3CO3H) as alternatives to NaOCl for the sanitization of citrus fruit. By monitoring cell respiration and bacterial growth, we determined that peracetic acid and calcium hypochlorite exhibit bactericidal action against X. citri. Time-response growth curves and membrane integrity analyses showed that peracetic acid and calcium hypochlorite target the bacterial cytoplasmatic membrane, which is probably responsible for cell death in the first minutes of contact. The simulation of the sanitization process of citrus fruit in packinghouses showed that only peracetic acid exhibited a performance comparable to NaOCl. Among the tested compounds, peracetic acid constitutes an efficient and safer alternative to NaOCl.},
keywords = {Citrus canker, Orange, Packinghouse, Post-harvest sanitization, Sodium hypochlorite, Xanthomonas citri subsp. citri},
pubstate = {published},
tppubtype = {article}
}
Xanthomonas citri (X. citri) is a quarentenary plant pathogen and the causal agent of the citrus canker. X. citri forms biofilms and remains fixed on the surface of plant tissues, especially on leaves and fruits. Considering this, all the citrus fruits have to be sanitized before they can be commercialized. NaOCl is the main sanitizer used to decontaminate fruits in the world. Due to its toxicity, treatment with NaOCl is no longer accepted by some Europe Union countries. Therefore, the aim of this work was to evaluate potassium bicarbonate (KHCO3), calcium hydroxide (Ca(OH)2), calcium hypochlorite (Ca(OCl)2) and peracetic acid (CH3CO3H) as alternatives to NaOCl for the sanitization of citrus fruit. By monitoring cell respiration and bacterial growth, we determined that peracetic acid and calcium hypochlorite exhibit bactericidal action against X. citri. Time-response growth curves and membrane integrity analyses showed that peracetic acid and calcium hypochlorite target the bacterial cytoplasmatic membrane, which is probably responsible for cell death in the first minutes of contact. The simulation of the sanitization process of citrus fruit in packinghouses showed that only peracetic acid exhibited a performance comparable to NaOCl. Among the tested compounds, peracetic acid constitutes an efficient and safer alternative to NaOCl.
2021
Dilarri, Guilherme; Zamuner, Caio F. C.; Mendes, Carolina R.; Junior, José R. M.; Morão, Luana G.; Montagnolli, Renato N.; Bidoia, Ederio D.; Ferreira, Henrique
Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses Journal Article
In: Journal of the Science of Food and Agriculture, vol. 101, iss. 6, pp. 2584-2591, 2021, ISSN: 1097-0010.
Abstract | Links | BibTeX | Tags: electrolysed water, Lime, membrane permeabilization, sanitizer, Xanthomonas citri subsp. citri
@article{Dilarri2021,
title = {Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses},
author = {Guilherme Dilarri and Caio F. C. Zamuner and Carolina R. Mendes and José R. M. Junior and Luana G. Morão and Renato N. Montagnolli and Ederio D. Bidoia and Henrique Ferreira},
url = {https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.10888 https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10888 https://onlinelibrary.wiley.com/doi/10.1002/jsfa.10888},
doi = {10.1002/JSFA.10888},
issn = {1097-0010},
year = {2021},
date = {2021-01-01},
journal = {Journal of the Science of Food and Agriculture},
volume = {101},
issue = {6},
pages = {2584-2591},
publisher = {John Wiley & Sons, Ltd},
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 μL 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. © 2020 Society of Chemical Industry.},
keywords = {electrolysed water, Lime, membrane permeabilization, sanitizer, Xanthomonas citri subsp. citri},
pubstate = {published},
tppubtype = {article}
}
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 μL 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. © 2020 Society of Chemical Industry.