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Postharvest Application of Organic and Inorganic Salts for Suppression of Silver Scurf on Potato Tubers.

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Seven organic and inorganic salts were tested for suppression of silver scurf, a postharvest disease of potato tubers caused by Helminthosporium solani. Potassium sorbate, calcium propionate, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, and ammonium bicarbonate

Effects of Potassium Sorbate on Growth and Patulin Production by Penicillium patulum and Penicillium roqueforti.

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The effects of potassium sorbate on growth and patulin production by strains of Penicillium patulum and Penicillium roqueforti isolated from cheese were studied. Potassium sorbate at 0.05, 0.10 and 0.15% delayed or prevented spore germination and initiation of growth, and decreased the rate of

Individual and combined effects of vanillin and potassium sorbate on Penicillium digitatum, Penicillium glabrum, and Penicillium italicum growth.

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The individual and combined effects of potassium sorbate and vanillin concentrations on the growth of Penicillium digitatum, P. glabrum, and P. italicum in potato dextrose agar adjusted to water activity 0.98 and pH 3.5 were evaluated. Inhibitory concentrations of potassium sorbate varied from 150

Antifungal activities of anthocyanins from purple sweet potato in the presence of food preservatives.

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Effects of anthocyanins from purple sweet potato (APSP) against the fungal growth of Geotrichum candidum and Candida albicans were assessed. Response surface methodology was applied for optimization of proportions of sodium benzoate, potassium sorbate, and APSP. Optimum concentrations against G.

Effect of Organic and Inorganic Salts on the Development of Helminthosporium solani, the Causal Agent of Potato Silver Scurf.

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Potato silver scurf, caused by Helminthosporium solani, is an important postharvest disease of economic significance. Control of H. solani has been accomplished primarily by postharvest applications of thiabendazole. However, many strains of H. solani have become resistant to thiabendazole,

Application of Organic and Inorganic Salts to Field-Grown Potato Tubers Can Suppress Silver Scurf During Potato Storage.

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Silver scurf, caused by Helminthosporium solani, is an economically important postharvest disease of potato tubers. Organic and inorganic salts were evaluated for their ability to suppress silver scurf lesion development and sporulation of H. solani on potato tubers. Tubers were treated immediately

Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree.

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Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical

Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree.

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Refrigerated sweet potato puree is a convenient form of sweet potato that can be used as an ingredient in formulated foods. The microbiology of refrigerated sweet potato puree during storage for up to 5 weeks was evaluated. Because the puree was made by comminuting steam-cooked sweet potatoes before

Growth characteristics of Saccharomyces rouxii isolated from chocolate syrup.

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We investigated the growth parameters of Saccharomyces rouxii isolated from spoiled chocolate syrup. The optimum pH range for S. rouxii was 3.5 to 5.5, whereas the minimum and maximum pH values that permitted growth were 1.5 and 10.5, respectively. For cells grown in 0 and 60% sucrose the optimum

Effect of naturally occurring antimicrobials and chemical preservatives on the growth of Aspergillus Parasiticus.

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Effect of water activity (aw, 0.99), pH (4.5) and their interaction on the growth inhibition of Aspergillus parasiticus was studied on potato dextrose agar (PDA) using various antimicrobial agents (citral, carvacrol, eugenol, cineole, thymol guaiacol, vanillin, anethol, potassium sorbate and sorbic

Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds.

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The combined effects of water activity ([a(w)] 0.99 or 0.95), pH (4.5 or 3.5) and antimicrobial agent (potassium sorbate, sodium benzoate, sodium bisulfite, carvacrol, citral, eugenol, thymol, or vanillin) concentration (0, 100, 200 up to 1800 ppm) on the growth of Aspergillus flavus were evaluated

Effect of Acids and Sorbate Combinations on the Growth of Four Osmophilic Yeasts.

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The effects of hydrochloric, citric, lactic, phosphoric and malic acids in combination with potassium sorbate on the growth of Saccharomyces bailii , Saccharomyces acidifaciens ( Saccharomyces bailii var. osmophilus ), Saccharomyces rouxii and Saccharomyces bisporus were evaluated. Double strength

Effectiveness of various food preservatives in controlling the outgrowth of Byssochlamys nivea ascospores.

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Potassium sorbate, sodium benzoate, sulfur dioxide, and diethylpyrocarbonate (DEPC) were tested for their effectiveness in preventing the outgrowth of Byssochlamys nivea Westling ascospores. Sulfur dioxide was the most inhibitory of the test antimycotics, complete inhibition of colony formation

Comparative Antimycotic Effects of Selected Herbs, Spices, Plant Components and Commercial Antifungal Agents 1.

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The antifungal effects of 16 ground herbs and spices, 4 other plant materials, 3 commercial antifungal agents, tannic acid and 2 experimental mold inhibitors were tested against seven mycotoxin- producing molds. Of the 26 substances tested, cloves, cinnamon, mustard, allspice, garlic, and oregano at

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