6th International Virtual Congress (IVC-2019) And Workshop.  International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Pectobacterium carotovorum Inhibition by Preservative agents in Sprouting Radish Seeds

Author Affiliations

  • 1Department of Integrative Plant Science, Chung-Ang University, Anseong 456-756, KOREA
  • 2
  • 3
  • 4
  • 5

Int. Res. J. Biological Sci., Volume 2, Issue (9), Pages 22-28, September,10 (2013)

Abstract

In the present study, we report the effect of preservative agents against Pectobacterium carotovorum ssp. carotovorum (Pcc), the causal agent of soft rot disease, on sprouting radish seeds. Compounds were mixed with nutrient agar at concentrations of 0.002 M, 0.02 M and 0.2 M. In vitro assay showed that out of ten compounds, sodium metabisulfite and sodium sulfite were able to inhibit bacterial growth at all concentrations. In addition, the reduction of bacterial population was in agreement with increasing holding time and concentration of compounds. In vivo assay of both compounds also exhibited similar tendency, in which, high concentration shows more inhibition effects on bacterial growth. The population of Pcc on radish sprout after treated with sodium metabisulfite and sodium sulfite were 0.00 and 6.68 log10 CFU/ml, compared to the control (7.06 log10 CFU/ml). However, the sodium metabisulfite has stronger negative effects on seed germination compare to sodium sulfite at 0.2 M. High concentration of both compounds also interfere the seedling elongation and fresh weight. The results indicate that appropriate amount of both compounds might be used for controlling the Pcc growth.

References

  1. Martinez-Villaluenga C., Penas E., Ciska E., Piskula M.K., Kozlowska H., Vidal-Valverde C. and Frias J., Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds, Food Chem., 120, 710-716 (2010)
  2. Guo R. Yuan G. and Wang, Q., Effect of sucrose and mannitol on the accumulation of health-promoting compounds and the activity of metabolic enzymes in broccoli sprouts, Scientia Hortic.,128, 159-165 (2011)
  3. Valgimigli L. and Iori R. Antioxidant and pro-oxidant capacities of ITCs, Env. Mol. Mutagen, 50, 222-237 (2009)
  4. Heber D., Vegetables fruits and phytoestrogens in the prevention of diseases, Postgraduate Medicine, 50,145-149 (2004)
  5. Mansfield J., Genin S., Magori S., Citovsky V., Sriariyanum M., Ronald P., Dow M., Verdier V., Beer S.V., Machado M.A., Toth I., Salmond G. and Foster G.D., Top 10 plant pathogenic bacteria in molecular plant pathology, Mol. Plant Pathol., 13(6), 614-29 (2012)
  6. Andrews W.H., Mislivec P.B., Wilson C.R., Bruce V.R., Poelma P.L. and Gibson R., Microbial hazards associated with bean sprouting, Ass.Off. Anal. Chem., 65, 241-248 (1982)
  7. Penas E., Gomez R., Frias J. and Vidal-Valverde C., Effects of combined treatments of high pressure, temperature and antimicrobial products on germination of mung bean seeds and microbial quality of sprouts, Food Control, 21, 82-88 (2010)
  8. Neetoo H. and Chen H., Pre-soaking of seeds enhances pressure inactivation of E. coli O157:H7 and Salmonella spp. on crimson clover, red clover, radish and broccoli seeds, Int. J. Food Microbiol., 137, 274-280 (2010)
  9. Wade W.N., Scouten A.J., McWatters K.H., Wick R.L., Demirci A. and Fett W. F., Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts, Food Protection,66, 44-51 (2003)
  10. Todoriki S. and Hayashi T., Disinfection of seeds and sprout inhibition of potatoes with low energy electrons, Radiation Physic. Chem., 57, 253-255 (2000)
  11. Waje C.K., Jun S.Y., Lee Y.K., Kim B.N. , Han D.H., Jo C. and Kwon J.H., Microbial quality assessment and pathogen inactivation by electron beam and gamma irradiation of commercial seed sprouts, Food Control, 20, 200-204 (2009)
  12. Kim Y.J., Kim M.H. and Song K.B., Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes on broccoli sprouts, Food Control, 20, 1002-1005 (2009)
  13. Beuchat L.R., Comparison of chemical treatments to kill Salmonella on alfalfa seeds destined for sprout production, Int. J. Food Microbiol., 34(3), 329-333 (1997)
  14. Zhang C., Lu Z., Li Y., Shang Y., Zhang G. and Cao W., Reduction of Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water, Food Control, 22, 792-796 (2011)
  15. Winthrop K.L., Palumbo M.S., Farrar J.A., Mohle-Boetani J.C., Abbott S. and Beatty M.E., Alfalfa sprouts and Salmonella Kottbus infection: A multistate outbreak following inadequate seed disinfection with heat and chlorine, Food Protection, 66, 13-17 (2003)
  16. Cleveland J., Montville T. J., Nes I. F. and Chikindas M. L., Review article Bacteriocins: safe, natural antimicrobials for food preservation, Int. J. Food Microbiol., 71, 1-20 (2001)
  17. Umida K., Tatiana B., Vladimír V., Oksana S. and Ranjeet S., Food Additives as Important Part of Functional Food, Int. Res. J. Biological Sci., 2(4), 74-86 (2013)
  18. Sjaifullah N.B. and Lunis M.H., Postharvest control of soft rot incidence on cabbages using lime, alum and silica gel, Hort., 16, 60-66 (1988)
  19. Mills A.A.S., Platt H.W. (Bud) and Hurta R.A.R., Sensitivity of Erwinia spp. to salt compounds in vitro and their effect on the development of soft rot in potato tubers in storage, Postharvest Biol. Technol., 41, 208-214 (2006)
  20. Aamir J., Kumari A., Khan M.N. and Medam S.K., Evaluation of the Combinational Antimicrobial Effect of Annona Squamosa and Phoenix Dactylifera Seeds Methanolic Extract on Standard Microbial Strains, Int. Res. J. Biological Sci., 2(5), 68-73 (2013)
  21. Srinivas P., Samatha T., Valya G., Ragan A. and Swamy N.R., Phytochemical Screening and Antimicrobial Activity of Leaf Extract of Wrightia tomentosa, Int. Res. J. Biological Sci., 2(3), 23-27 (2013)
  22. Usha M., Ragini S. and Naqvi S.M.A., Antibacterial Activity of Acetone and Ethanol Extracts of Cinnamon (Cinnamomum zeylanicum) and Ajowan (Trachyspermum ammi) on four Food Spoilage Bacteria, Int. Res. J. Biological Sci., 1(4), 7-11(2012)
  23. Rajkowski K.T. and Thayer D.W., Alfalfa seed germination and yield ratio and alfalfa sprout microbial keeping quality following irradiation of seeds and sprouts, Food Protection, 64, 1988-1995 (2001)
  24. Lambert R.J. and Stratford M., Weak-acid preservatives: modelling microbial inhibition and response, Appl. Microbiol., 86, 157-164 (1999)
  25. Virto R., Sanz D., Alvarez I. and Rasot C. J., Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures, Int. J. Food Microbioi., 103, 251-257 (2005)
  26. Gurtler J. B., Bailey R. B., Geveke D. J. and Zhang H. Q., Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid, Food Control, 22, 1689-1694 (2011)
  27. Trinetta V., Morgan M. T. and Linton R. H. Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes, Food Microbiol., 27, 1009-1015 (2010)
  28. Roberts A.C. and McWeeny D.J., The use of sulfur dioxide in the food industry. A review, Food Technol. 7, 221 (1972)
  29. Basaran-Akgul N., Churey J. J., Basaran P. and Worobo R. W., Inactivation of different strains of Escherichia coliO157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO) as an alternative method, Food Microbiol., 26, 8-15 (2009)
  30. Barnett D., Sulphites in foods: their chemistry and analysis, Food Technol. Ass. Australia, 37, 503-505 (1985)
  31. Kang H., Park Y. H. and Go S. J., Growth inhibition of a phytopathogenic fungus, Colletotrichum species by acetic acid, J.Microbiol. Res., 158, 321-326 (2003)
  32. Avis T.J., Rioux D., Simard M., Michaud M. and Tweddell R.J., Ultrastructural alterations in Fusarium sambucinum and Heterobasidion annosum treated with aluminum chloride and sodium metabisulfite, Phytopathology,99, 167-175 (2008)
  33. Mecteau M. R., Arul J. and Tweddell R. J., Eect of organic and inorganic salts on the growth and development of Fusarium sambucinum, a causal agent of potato dry rot, Mycological Res., 106, 688-696 (2002)
  34. Li R., Shi F. and Fukuda K. Interactive effects of salt and alkali stresses on seed germination, germination recovery, and seedling growth of a halophyte Spartina alterniflora(Poaceae), South African J. Botany, 76, 380-387 (2010)
  35. Kaya M. D., Okcqu G., Atak M., Ckl Y. and Kolsarc O., Seed treatments to overcome salt and drought stress during germination in sunflower (Helianthus annuus L.), European J. Agron., 24, 291-295 (2006)
  36. Almansouri M., Kinet, J.M. and Lutts, S., Effect of salt and osmotic stresses on germination in durum wheat (Triticum durum Desf.), Plant Soil,231, 243-254 (2001)
  37. Murillo-Amador B., Troyo-Dieguez E., Garca-Hernandez J. L., Lopez-Aguilar R., Avila-Serrano N. Y., Zamora-Salgado S., Rueda-Puente E. O. and Kaya C., Effect of NaCl salinity in the genotypic variation of cowpea (Vigna unguiculata) during early vegetative growth, Scientia Hortic., 108, 423-431 (2006)
  38. Khan M.A., Gul B. and Weber D.J., Seed germination characteristics of Halogeton glomeratus, Canadian J. Botany, 79, 1189-1194 (2001)
  39. Mao-Jun U., Dong J. and Mu-Yuan Z., Effect of germination conditions on ascorbic acid level and yield of soybean sprout, J. Sci. Food Agric., 85, 943-947 (2005)