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Página 1 a partir de 34 resultados
Use of chlorine dioxide to sterilize medium for tissue culture of potato.
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In vitro cultured seedlings or microtubers are the major starting materials for the production of potato. Currently, seedlings are cultured in media sterilized by autoclaving, which, however, consumes more electricity and takes longer for sterilization, and also requires high temperature-tolerant
Amplification of RNA by NASBA allows direct detection of viable cells of Ralstonia solanacearum in potato.
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OBJECTIVE
The objective of this study was to develop a Nucleic Acid Sequence Based Amplification (NASBA) assay, targeting 16S rRNA sequences, for direct detection of viable cells of Ralstonia solanacearum, the causal organism of bacterial wilt. The presence of intact 16S rRNA is considered to be a
Efficacy of FIT produce wash and chlorine dioxide on pathogen control in fresh potatoes.
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A commercial fresh pack potato operation was used as a model to evaluate FIT fruit and vegetable wash effectiveness in reducing levels of microorganisms on potatoes and in flume water. Fresh potatoes were washed in flume water with or without FIT, or treated with a spray bar utilizing either FIT, 9
A simple instrument-free gaseous chlorine dioxide method for microbial decontamination of potatoes during storage.
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An instrument-free gaseous chlorine dioxide (ClO(2)) method to control microorganisms on potatoes during storage was developed. Gaseous ClO(2) was generated by combining an equal amount of impregnated sodium chlorite and activating acids in a sachet without using any solution or equipment. After
Activity of Chlorine Dioxide in a Solution of Ions and pH Against Thielaviopsis basicola and Fusarium oxysporum.
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Chlorine dioxide (ClO2) is a disinfestant used to control pathogens in water. To determine if interactions between inorganic ions and pH levels effect ClO2 activity in vitro, concentrations of ClO2 (0, 1, 3, 5, 7, 9, 22, 24, 46, 58, and 70 mg/liter) were mixed for 10
Distribution and Chemical Fate of [36Cl]Chlorine Dioxide Gas on Avocados, Eggs, Onions, and Sweet Potatoes.
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Fate and distribution studies were conducted with [36Cl]-chlorine dioxide in avocados, eggs, onions, and sweet potatoes. Experiments utilized sealed, darkened chambers, 5 mg of 36ClO2 (g), and two-hour exposure periods. Total radioactive residues were quantitated in
Transfer of chlorine from the environment to agricultural foodstuffs.
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The factors governing chlorine transfer from Phaeozem and Greyzem soils to various important crop species (foodstuff and forage) were determined in natural conditions in the Kiev region of Ukraine. The stable chlorine concentration ratio (CR) values were the lowest in apple (0.5+/-0.3) and
In Vitro and In Vivo Inhibitory Effects of Gaseous Chlorine Dioxide Against Diaporthe batatas Isolated from Stored Sweetpotato.
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Chlorine dioxide (ClO2) can be used as an alternative disinfectant for controlling fungal contamination during postharvest storage. In this study, we tested the in vitro and in vivo inhibitory effects of gaseous ClO2 against Diaporthe batatas SP-d1, the
Effect of chlorine dioxide (ClO2 ) on patulin produced by Penicillum expansum and involved mechanism.
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BACKGROUND
Patulin, produced by Penicillium expansum in apple fruit, has side effects affecting human and animal health. The effect of chlorine dioxide (ClO2 ) on patulin production, and the mechanisms involved in this, were investigated.
RESULTS
Patulin production by P. expansum was reduced by ClO2
Efficacy of potato seeds disinfection products to control Erwinia spp.
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Erwinia spp. provokes soft rot on potato tubers during storage. No disinfection products are available on the market in the European Union to control these bacteria. We tested 3 products presented as good candidates to cure potato tubers from bacterial diseases. First, Anthium 500 (Du Pont de
Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility.
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The effects of different concentrations of sodium hypochlorite (active chlorine content at 0.1, 0.2, 1.0, 2.0, 3.0, and 4.0 g/100 g) on the properties of potato starch (PS) were investigated by determining the morphological, physicochemical, crystallinity, pasting, gel texture and digestive
Protection of Fusarium and Verticillium Propagules from Selected Biocides Following Ingestion by Pristionchus lheritieri.
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Spores of Fusarium oxysporum f. lycopersici or Verticillium dahliae (potato strain) ingested by Pristionchus Iheritieri (a saprozoic nematode) survived exposure to otherwise lethal solutions of free chlorine, thiabendazole or the methyl ester of l-butylcarbamoyl-2-bendimidazole carbamic acid.
Efficacy of disinfectants in killing spores of Alicyclobacillus acidoterrestris and performance of media for supporting colony development by survivors.
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Alicyclobacillus has recently emerged as a spoilage microorganism of concern in a wide range of pasteurized fruit products. The focus of this study was to determine the efficacy of chemical disinfectants in killing Alicyclobacillus acidoterrestris spores. Direct plating media were evaluated for
Microbial Quality of Fresh Potatoes: Effect of Minimal Processing.
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Fresh-cut potatoes were treated with an antibrowning solution (l-cysteine-citric acid mixture) and chlorine solutions, and then packaged under a modified atmosphere. The effect of these treatments on the microbiology of the potatoes was evaluated. Dipping the potato strips in sodium hypochlorite
Outbreak of small round structured virus gastroenteritis arose after kitchen assistant vomited.
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A wedding reception at a North Yorkshire hotel was followed by an explosive outbreak of gastroenteritis. The attack rate among the 111 guests was 50% and vomiting was a predominant feature. The results of laboratory and epidemiological investigations were consistent with a common source outbreak of
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