Lyousfi Nadia, Legrifi Ikram, Ennahli Nabil, Blenzar Abdelali, Amiri Said, Laasli Salah-Eddine, Handaq Nadia, Belabess Zineb, Ait Barka Essaid, Lahlali Rachid
Phytopathology Unit, Department of Plant Protection, Ecole National d'Agriculture de Meknès, Km 10, Rte Haj Kaddour, BP S/40, Meknès 50001, Morocco.
Laboratory of Plant Protection and Environment, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknès 11201, Morocco.
J Fungi (Basel). 2023 Jul 19;9(7):762. doi: 10.3390/jof9070762.
A set of commonly used food additives was evaluated for their antifungal activity against the brown rot disease of fruits caused by the fungal pathogen , which is one of the most economically important agents, causing important damage to pome fruits, such as pears and apples. The radial mycelial growth of the fungal pathogen was assessed in PDA amended with different concentrations (0.5, 2, 2.5, and 5%) of each additive. The results underlined that most of the additives displayed a significant inhibition of mycelial growth, with the extent of inhibition varying depending on the specific additive and concentration used. Five food additives showed high inhibition rates (above 88%), of which sodium bicarbonate, sodium carbonate, copper sulphate, and sodium hydroxide were the most effective, whereas ammonium carbonate, magnesium chlorite, and citric acid were the least effective. Interestingly, the coatings containing sodium bicarbonate, copper sulphate, and ammonium bicarbonate significantly reduced the incidence of brown rot disease in apples, but other additives were not effective, such as ammonium carbonate and magnesium sulphate. The anhydrous sodium sulphate used at a concentration of 2%, was found to be one of the least effective additives, with a reduction rate of 20%. Subsequently, food additives showing good growth inhibition rates and reduction in disease severity were then tested in semi-commercial trials at temperatures of 4 °C and 22 °C. The results indicated that these additives demonstrate effectiveness in controlling at specific concentrations, and lower temperatures (4 °C) can improve the efficiency of the control measures. In addition, the selected food additives exhibited significant antimicrobial activity against , suggesting their application as a promising alternative for managing brown rot disease in apple fruits.
对一组常用食品添加剂针对由真菌病原体引起的水果褐腐病的抗真菌活性进行了评估，该真菌病原体是最具经济重要性的病原体之一，会对梨和苹果等仁果造成重大损害。在添加了不同浓度（0.5%、2%、2.5%和5%）每种添加剂的马铃薯葡萄糖琼脂（PDA）中评估真菌病原体的径向菌丝生长。结果表明，大多数添加剂对菌丝生长有显著抑制作用，抑制程度因所用特定添加剂和浓度而异。五种食品添加剂显示出高抑制率（超过88%），其中碳酸氢钠、碳酸钠、硫酸铜和氢氧化钠最有效，而碳酸铵、亚氯酸镁和柠檬酸最无效。有趣的是，含有碳酸氢钠、硫酸铜和碳酸氢铵的涂层显著降低了苹果褐腐病的发病率，但其他添加剂如碳酸铵和硫酸镁则无效。浓度为2%的无水硫酸钠被发现是最无效的添加剂之一，降低率为20%。随后，对显示出良好生长抑制率和疾病严重程度降低的食品添加剂在4℃和22℃温度下进行了半商业试验。结果表明，这些添加剂在特定浓度下具有控制效果，较低温度（4℃）可提高控制措施的效率。此外，所选食品添加剂对[此处原文缺失相关内容]表现出显著的抗菌活性，表明它们作为管理苹果果实褐腐病的有前途的替代品具有应用潜力。
