APPLICATION OF SOME MINERAL SALTS AND BACTERIUM BACILLUS SUBTILIS FOR REDUCTION OF GREEN DECAY OF ORANGE CAUSED BY PENICILLIUM DIGITATUM IN STORAGE CONDITIONS

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TORABI S.; AHMADZADEH M.; GHASEMI S.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 323-334

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Title

APPLICATION OF SOME MINERAL SALTS AND BACTERIUM BACILLUS SUBTILIS FOR REDUCTION OF GREEN DECAY OF ORANGE CAUSED BY PENICILLIUM DIGITATUM IN STORAGE CONDITIONS

Author(s)

TORABI S. | AHMADZADEH M. | GHASEMI S. | Issue Writer Certificate

Keywords

PENICILLIUM DIGITATUMQ1

SODIUM BICARBONATEQ1

STORAGE ROTQ1

BIOCONTROLQ1

Abstract

Microbial spoilage of food products under storage conditions is one of the challenges facing our country' s food industry. In the meantime, microbial spoilage of fruits specially is important. In this survey, PENICILLIUM DIGITATUM, the causal agent of greendecay, was isolated from the infected fruits and its pathogenicity was proved. The orange rot biological control was evaluated using microorganisms isolated from the fruit and prepared from microbial collections, combined with some salts. According to the results, Bacillus subtilis UTB96 had the highest inhibitory effects on growth offungusand development of decay. Then, the effect of one, three and five percent (w / v) from three salts including potassium carbonate, sodium carbonate and SODIUM BICARBONATE were evaluated on the germination of spores. In the meantime, due to the negative effect of five percent concentration of SODIUM BICARBONATE on the viability of cells, three percent of SODIUM BICARBONATE solution wasmost effective in preventing from germination of spores. Finally the results showed that, application ofB. subtilis UTB96, in combination with three percent SODIUM BICARBONATE, result in increasebiocontrol capacity ofthe bacterium.

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APA: Copy

TORABI, S., AHMADZADEH, M., & GHASEMI, S.. (2017). APPLICATION OF SOME MINERAL SALTS AND BACTERIUM BACILLUS SUBTILIS FOR REDUCTION OF GREEN DECAY OF ORANGE CAUSED BY PENICILLIUM DIGITATUM IN STORAGE CONDITIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 323-334. SID. https://sid.ir/paper/72758/en

Vancouver: Copy

TORABI S., AHMADZADEH M., GHASEMI S.. APPLICATION OF SOME MINERAL SALTS AND BACTERIUM BACILLUS SUBTILIS FOR REDUCTION OF GREEN DECAY OF ORANGE CAUSED BY PENICILLIUM DIGITATUM IN STORAGE CONDITIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):323-334. Available from: https://sid.ir/paper/72758/en

IEEE: Copy

S. TORABI, M. AHMADZADEH, and S. GHASEMI, “APPLICATION OF SOME MINERAL SALTS AND BACTERIUM BACILLUS SUBTILIS FOR REDUCTION OF GREEN DECAY OF ORANGE CAUSED BY PENICILLIUM DIGITATUM IN STORAGE CONDITIONS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 323–334, 2017, [Online]. Available: https://sid.ir/paper/72758/en

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