Effects of salicylic acid on Aspergillus flavus infection and aflatoxin B1 accumulation in pistachio (Pistacia vera L.) fruit. (29th December 2013)

• Record Type: Journal Article
• Authors: Panahirad, Sima; Zaare‐Nahandi, Fariborz; Mohammadi, Nilufar; Alizadeh‐Salteh, Saeedeh; Safaie, Naser
• Is Part Of: Journal of the science of food and agriculture. Volume 94:Number 9(2014:Jul. 15)
• Page Start: 1758
• Page End: 1763
• Publication Date: 2013-12-29
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6488
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6488-abs-0001"> <title>Abstract</title> <sec id="jsfa6488-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6488-para-0001"> <bold>One of the most important saprophytic infections in fresh pistachio fruits after harvesting is <italic>Aspergillus flavus</italic> colonization, which significantly reduces fruit quality. Salicylic acid plays a crucial role in plant tissues and has a suppression effect on some fungi</bold>.</p> </sec> <sec id="jsfa6488-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6488-para-0002"> <bold>The inhibitory effect of salicylic acid on the growth of <italic>A. flavus</italic> was assessed <italic>in vitro</italic> and <italic>in vivo</italic>. For this purpose, seven concentrations (0, 1, 3, 5, 7, 9 and 11 mmol L<sup>−1</sup>) of salicylic acid were used in both experiments. Also, aflatoxin B<sub>1</sub> contents of the samples were analysed using immunoaffinity chromatography. The results obtained from <italic>in vitro</italic> experiments showed that salicylic acid significantly reduced <italic>Aspergillus</italic> growth at all concentrations, and at 9 mmol L<sup>−1</sup> growth was completely suppressed. <italic>In vivo</italic> evaluation showed relatively high levels of inhibition, though the intact treated fruits as compared with the injured treated fruits demonstrated higher inhibitory effects</bold>.</p> </sec> <sec id="jsfa6488-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6488-para-0003"> <bold>Regarding the inhibitory effects of salicylic acid on the control of <italic>A. flavus</italic> contamination, its application on pistachio fruits after harvesting could be a promising approach to control the fungus infection and reduce aflatoxin production in treated fruits. © 2013 Society of Chemical Industry</bold> </p> </sec> </abstract>