Publicações

@article{Behlau2021,

title = {Chlorine dioxide, peroxyacetic acid, and calcium oxychloride for post-harvest decontamination of citrus fruit against Xanthomonas citri subsp. citri, causal agent of citrus canker},

author = {Franklin Behlau and Alexandre Paloschi and Tamiris G. S. Marin and Talita A. Santos and Henrique Ferreira and Lenice M. do Nascimento},

doi = {10.1016/J.CROPRO.2021.105679},

issn = {0261-2194},

year  = {2021},

date = {2021-01-01},

journal = {Crop Protection},

volume = {146},

pages = {105679},

publisher = {Elsevier},

abstract = {After a new regulation on the control of citrus canker (Xanthomonas citri subsp. citri) came into force in Brazil in 2017, the post-harvest sanitization of citrus fruit became mandatory to prevent dissemination of the causal pathogen and enable the commercial trade of citrus to other states and countries. Although several sanitizers are available worldwide for decontamination of fresh produce, only sodium hypochlorite is legally required by the country for decontamination of citrus fruit traded with other states and countries against X. citri in the packing house. Thus, the objectives of this study were to assess the efficiency of chlorine dioxide, peracetic acid, and calcium oxychloride as alternative sanitizers and exposure times of 1 and 2 min for the post-harvest decontamination of citrus fruit against X. citri. Sodium hypochlorite, the legally required standard, was used as control. The sanitizers were evaluated regarding the capacity to eliminate live X. citri in solution immediately or 1 h after exposure to the products and the efficiency in disinfesting artificially and naturally contaminated lime fruit. An additional assessment was carried out to determine the infective potential of X. citri suspensions at different concentrations in order to evaluate the risk of disease dissemination by the remaining bacterial population on the fruit following treatment. All the assessed sanitizers were able to completely eliminate X. citri in suspension immediately after treatment. In artificially and naturally contaminated fruit, the sanitizers promoted a significant reduction of 2.4–2.8 and 1.1 to 1.5 log10 cfu/mL, respectively, in the population of live bacteria when compared to the untreated control. In these experiments, the amount of X. citri that remained on the fruit ranged from 0.5 to 1.0 and 0.1 to 0.3 log10 cfu/mL, respectively, regardless of the exposure time. The labeled concentrations and treatment periods assessed effectively decontaminated fruit with X. citri and demonstrated little or no risk of pathogen spread from treated fruit.},

keywords = {Lemon, Lime, Orange, Packing house, Sanitization, Sodium hypochlorite},

pubstate = {published},

tppubtype = {article}

}

@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}

}