Publicações

@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}

}

@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}

}