Botrytis cinerea induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifungal additives

References

• Ahammed, G. J., Li, C. X., Li, X., Liu, A., Chen, S., & Zhou, J. (2020). Overexpression of tomato RING E3 ubiquitin ligase gene SlRING1 confers cadmium tolerance by attenuating cadmium accumulation and oxidative stress. Physiologia Plantarum, 173(1), 449–459. https://doi.org/10.1111/ppl.13294
   PubMed Web of Science ®Google Scholar
• Association of Official Analytical Chemists International. (2002). Official methods of analysis of AOAC international (Vol. I and II, 17th ed.). AOAC International.
   Google Scholar
• Balasubramaniam, V. M., Barbosa-Cánovas, G. V., Barbosa-Cánovas, G. V., & Lelieveld, H. L. M. (Eds.). (2016). High pressure processing of food: Principles, technology and applications. Springer. https://doi.org/10.1007/978-1-4939-3234-4
   Google Scholar
• Cao, X., Zhang, Y., Zhang, F., Wang, Y., Yi, J., & Liao, X. (2011). Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. Journal of the Science of Food and Agriculture, 91(5), 877–885. https://doi.org/10.1002/jsfa.4260
   PubMed Web of Science ®Google Scholar
• Chakraborty, S., Kaushik, N., Rao, P. S., & Mishra, H. N. (2014). High-pressure inactivation of enzymes: A review on its recent applications on fruit purees and juices. Comprehensive Reviews in Food Science and Food Safety, 13(4), 578–596 752. https://doi.org/10.1111/1541-4337.12071
   PubMed Web of Science ®Google Scholar
• Chen, S.-C., Ren, J.-J., Zhao, H.-J., Wang, X.-L., Wang, T.-H., Jin, S.-D., Wang, Z.-H., Li, C.-Y., Liu, A.-R., Lin, X.-M., & Ahammed, G. J. (2019). Trichoderma harzianum improves defense against Fusarium oxysporum by regulating ROS and RNS metabolism, redox balance, and energy ow in cucumber roots. Phytopathology, 109(6), 972–982. https://doi.org/10.1094/PHYTO-09-18-0342-R
   PubMed Web of Science ®Google Scholar
• Choquer, M., Fournier, E., Kunz, C., Levis, C., Pradier, J.-M., Simon, A., & Viaud, M. (2007). Botrytis cinerea virulence factors: New insights into a necrotrophic and polyphageous pathogen. FEMS Microbiology Letters, 277(1), 1–10. https://doi.org/10.1111/j.1574-6968.2007.00930.x
   PubMed Web of Science ®Google Scholar
• Dehghan, P., Mohammadi, A., Mohammadzadeh-Aghdash, H., & Dolatabadi, J. E. N. (2018). Pharmacokinetic and toxicological aspects of potassium sorbate food additive and its constituents. Trends in Food Science & Technology, 80, 123–130. https://doi.org/10.1016/j.tifs.2018.07.012
   Web of Science ®Google Scholar
• Domergue, F., Helms, G. L., Prusky, D., & Browse, J. (2000). Antifungal compounds from idioblast cells isolated from avocado fruits. Phytochemistry, 54(2), 183–189. https://doi.org/10.1016/s0031-9422(00)00055-8
   PubMed Web of Science ®Google Scholar
• Echenique Martínez, A. A., Rodriguez-Sanchez, D. G., Troncoso-Rojas, R., Hernández-Brenes, C., Robles-Ozuna, L. E., & Montoya-Ballesteros, L. C. (2021). Antifungal effect of acetogenins from avocado (Persea americana Mill.) seed against the fungus Botrytis cinerea. International Food Research Journal, 28(5), 1078–1087. https://doi.org/10.47836/ifrj.28.5.21
   Web of Science ®Google Scholar
• El-Sharkawy, H. H. A., Rashad, Y. M., & Ibrahim, S. A. (2018). Biocontrol of stem rust disease of wheat using arbuscular mycorrhizal fungi and Trichoderma spp. Physiological and Molecular Plant Pathology, 103, 84–91. https://doi.org/10.1016/j.pmpp.2018.05.002
   Web of Science ®Google Scholar
• Evelyn, & Silva, F. V. M. (2019). Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models. Trends in Food Science & Technology, 88, 143–156. https://doi.org/10.1016/j.tifs.2019.03.016
   Web of Science ®Google Scholar
• Frans, M., Aerts, R., Ceusters, N., Luca, S., & Ceusters, J. (2021). Possibilities of modified atmosphere packaging to prevent the occurrence of internal fruit rot in bell pepper fruit (Capsicum annuum) caused by Fusarium spp. Postharvest Biology and Technology, 178, 111545. https://doi.org/10.1016/j.postharvbio.2021.111545
   Web of Science ®Google Scholar
• Gao, G., Ren, P., Cao, X., Yan, B., Liao, X., Sun, Z., & Wang, Y. (2016). Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage. Food and Bioproducts Processing, 100, 221–229. https://doi.org/10.1016/j.fbp.2016.06.017
   Web of Science ®Google Scholar
• Gómez-Maqueo, A., Welti-Chanes, J., & Cano, M. P. (2020). Release mechanisms of bioactive compounds in fruits submitted to high hydrostatic pressure: A dynamic microstructural analysis based on prickly pear cells. Food Research International, 130, 108909. https://doi.org/10.1016/j.foodres.2019.108909
   PubMed Web of Science ®Google Scholar
• González, M., Brito, N., & González, C. (2014). Identification of glycoproteins secreted by wild-type Botrytis cinerea and by protein O-mannosyltransferase mutants. BMC Microbiology, 14(1), 254. https://doi.org/10.1186/s12866-014-0254-y
   PubMedGoogle Scholar
• González, V. E., Liñeiro, E., Colby, T., Harzen, A., Garrido, C., Cantoral, J. M., & Fernández-Acero, F. J. (2015). Proteomic profiling of Botrytis cinerea conidial germination. Archives of Microbiology, 197(2), 117–133. https://doi.org/10.1007/s00203-014-1029-4
   PubMed Web of Science ®Google Scholar
• Gordo, D. A. M. (2018). Los compuestos fenólicos, un acercamiento a su biosíntesis, síntesis y actividad biológica. Revista de Investigación Agraria y Ambiental, 9(1), 81–104. https://doi.org/10.22490/21456453.1968
   Google Scholar
• Graca, A., Esteves, E., Nunes, C., Abadias, M., & Quintas, C. (2017). Microbiological quality and safety of minimally processed fruits in the marketplace of Southern Portugal. Food Control, 73(Part B), 775–783. https://doi.org/10.1016/j.foodcont.2016.09.046
   Google Scholar
• Hurtado, A., Guàrdia, M. D., Picouet, P., Jofré, A., Bañón, S., & Ros, J. M. (2019). Extended shelf life of multi-vegetable smoothies by high-pressure processing compared to heat treatment. Part II: Retention of selected nutrients and sensory quality. Journal of Food Processing and Preservation, 43(11), e14210. https://doi.org/10.1111/jfpp.14210
   Web of Science ®Google Scholar
• Hurtado, A., Guàrdia, M. D., Picouet, P., Jofré, A., Ros, J. M., & Bañón, S. (2017). Stabilization of red fruit-based smoothies by high-pressure processing. Part II: Effects on sensory quality and selected nutrients. Journal of the Science of Food and Agriculture, 97(3), 777–783. https://doi.org/10.1002/jsfa.7795
   PubMed Web of Science ®Google Scholar
• Irakli, M. N., Samanidou, V. F., Biliaderis, C. G., & Papadoyannis, I. N. (2012). Simultaneous determination of phenolic acids and flavonoids in rice using solid‐phase extraction and RP‐HPLC with photodiode array detection. Journal of Separation Science, 35(13), 1603–1611. https://doi.org/10.1002/jssc.201200140
   PubMed Web of Science ®Google Scholar
• Jacobo Velázquez, D. A., Santana-Gálvez, J., & Cisneros-Zevallos, L. (2021). Designing next-generation functional food and beverages: Combining non-thermal processing technologies and postharvest abiotic stresses. Food Engineering Reviews, 13(3), 592–600. https://doi.org/10.1007/s12393-020-09244-x
   Web of Science ®Google Scholar
• Jang, A. R., Han, A., Lee, S., Jo, S., Song, H., Kim, D., & Lee, S.-Y. (2021). Evaluation of microbiological quality and safety of fresh-cut fruit products at retail levels in Korea. Food Science Biotechnology, 30(30), 1393–1401. https://doi.org/10.1007/s10068-021-00974-0
   PubMedGoogle Scholar
• Javanmardi, Z., Saba, M. K., Nourbakhsh, H., & Amini, J. (2023). Efficiency of nanoemulsion of essential oils to control Botrytis cinerea on strawberry surface and prolong fruit shelf life. International Journal of Food Microbiology, 384, 109979. https://doi.org/10.1016/j.ijfoodmicro.2022.109979
   PubMed Web of Science ®Google Scholar
• León López, L., Guzmán-Ortíz, D. L. A., García Berumen, J. A., Chávez Marmolejo, C. G., & Peña-Cabriales, J. J. (2014). Considerations for improving competitiveness of the “El Bajío” region in domestic strawberry production. Revista Mexicana de Ciencias Agrícolas, 5(4), 673–686. https://doi.org/10.29312/remexca.v5i4.929
   Google Scholar
• Liang, D. (2018). A salutary role of reactive oxygen species in intercellular tunnel-mediated communication. Frontiers in Cell and Developmental Biology, 6, 2. https://doi.org/10.3389/fcell.2018.00002
   PubMed Web of Science ®Google Scholar
• Luck, E., & Jager, M. (2000). Conservación química de los alimentos: Características, usos, efectos (2nd ed., pp. 346). Editorial Acribia. https://books.google.com.mx/books/about/Conservaci%C3%B3n_qu%C3%ADmica_de_los_alimentos.html?id=au0TPwAACAAJ&redir_esc=y
   Google Scholar
• Luu-Thi, H., Grauwet, T., Vervoort, L., Hendrickx, M., & Michiels, C. W. (2014). Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment. Innovative Food Science & Emerging Technologies, 26, 12–17. https://doi.org/10.1016/j.ifset.2014.07.005
   Web of Science ®Google Scholar
• Marszałek, K., Woźniak, Ł., Skąpska, S., & Mitek, M. (2017). High pressure processing and thermal pasteurization of strawberry purée: Quality parameters and shelf-life evaluation during cold storage. Journal of Food Science and Technology, 54(3), 832–841. https://doi.org/10.1007/s13197-017-2529-4
   PubMed Web of Science ®Google Scholar
• Mohammadzadeh-Aghdash, H., Sohrabi, Y., Mohammadi, A., Shanehbandi, D., Dehghan, P., & Dolatabadi, J. E. N. (2018). Safety assessment of sodium acetate, sodium diacetate and potassium sorbate food additives. Food Chemistry, 257, 211–215. https://doi.org/10.1016/j.foodchem.2018.03.020
   PubMed Web of Science ®Google Scholar
• Nakata, Y., & Izumi, H. (2020). Microbiological and quality responses of strawberry fruit to high CO2 controlled atmosphere and modifies atmosphere storage. HortScience, 55(3), 386–391. https://doi.org/10.21273/HORTSCI14771-19
   Web of Science ®Google Scholar
• Navarro-Baez, J. E., Martínez, L. M., Welti-Chanes, J., Buitimea-Cantúa, G. V., & Escobedo-Avellaneda, Z. (2022). High hydrostatic pressure to increase the biosynthesis and extraction of phenolic compounds in food: A review. Molecules, 27(5), 1502. https://doi.org/10.3390/molecules27051502
   PubMed Web of Science ®Google Scholar
• Nazir, M., Arif, S., Khan, R. S., Nazir, W., Khalid, N., & Maqsood, S. (2019). Opportunities and challenges for functional and medicinal beverages: Current and future trends. Trends in Food Science & Technology, 88, 513–526. https://doi.org/10.1016/j.tifs.2019.04.011
   Web of Science ®Google Scholar
• Official Mexican Standard (NOM). (2002a). NOM-213-SSA1 - Products and services. Processed meat products. Sanitary specifications. test methods.
   Google Scholar
• Official Mexican Standard (NOM). (2002b). NOM-FF-062 - on industrialized food products for human consumption - fresh fruit - strawberry (Fragaria x ananassa, Dutch) - specifications and test method.
   Google Scholar
• Ortega, V. G., Ramírez, J. A., Velázquez, G., Tovar, B., Mata, M., & Montalvo, E. (2013). Effect of high hydrostatic pressure on antioxidant content of Ataulfo mango during postharvest maturation. Food Science & Technology, 33(3), 561–568. https://doi.org/10.1590/S0101-20612013005000062
   Google Scholar
• Pacheco, A., Rodríguez‐Sánchez, D. G., Villarreal‐Lara, R., Navarro‐Silva, J. M., Senés‐Guerrero, C., & Hernández‐Brenes, C. (2017). Stability of the antimicrobial activity of acetogenins from avocado seed, under common food processing conditions, against Clostridium sporogenes vegetative cell growth and endospore germination. International Journal of Food Science and Technology, 52(11), 2311–2323. https://doi.org/10.1111/ijfs.13513
   Web of Science ®Google Scholar
• Pimenta, I., Nuñez, S., Martínez-Blázquez, J. A., Tomás-Barberán, F. A., Perrone, D., & Monteiro, M. (2020). Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed. Food Chemistry, 309(2020), 125794. https://doi.org/10.1016/j.foodchem.2019.125794
   PubMedGoogle Scholar
• Pinto, C. A., Moreira, S. A., Fidalgo, L. G., Inácio, R. S., Barba, F. J., & Saraiva, J. A. (2020). Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure. Comprehensive Reviews in Food Science and Food Safety, 19(2), 553–573. https://doi.org/10.1111/1541-4337.12534
   PubMed Web of Science ®Google Scholar
• Pravallika, K., & Chakraborty, S. (2022). Effect of nonthermal technologies on the shelf life of fruits and their products: A review on the recent trends. Applied Food Research, 2(2), 100229. https://doi.org/10.1016/j.afres.2022.100229
   Google Scholar
• Quispe, J., Saldaña, J., Verde, T., & Valderrama, S. (2010). Effect of potassium sorbate at different concentrations and exposure time on the cell cycle and the genetic material in root meristems of Allium cepa L “onion”. Revista del Encuentro Científico Internacional, 7(1), 71–78. https://revistaeciperu.com/wp-content/uploads/2019/01/20100011.pdf
   Google Scholar
• Rodríguez Roque, M. J., de Ancos, B., Sánchez-Moreno, C., Cano, M. P., Elez-Martínez, P., & Martín-Belloso, O. (2015). Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. Journal of Functional Foods, 14, 33–43. https://doi.org/10.1016/j.jff.2015.01.020
   Web of Science ®Google Scholar
• Rodríguez Sánchez, D. G., Pacheco, A., García-Cruz, M. I., Gutierrez-Uribe, J. A., Benavides-Lozano, J. A., & Hernandez-Brenes, C. (2013). Isolation and structure elucidation of avocado seed (Persea americana) lipid derivatives that inhibit Clostridium sporogenes endospore germination. Journal of Agricultural and Food Chemistry, 61(30), 7403–7411. https://doi.org/10.1021/jf401407s
   PubMed Web of Science ®Google Scholar
• Rodríguez Sánchez, D. G., Pacheco, A., Villarreal Lara, R., Ramos-González, M. R., Ramos-Parra, P. A., Granados-Principal, S., Hernández-Brenes, C., García-Rivas, G., & Hernández-Brenes, C. (2019). Chemical profile and safety assessment of a food-grade acetogenin-enriched antimicrobial extract from avocado seed. Molecules, 24(13), 2354. https://doi.org/10.3390/molecules24132354
   PubMed Web of Science ®Google Scholar
• Salinas, C., Hernández, C., Rodríguez, D. G., Castillo, E., Navarro, J., & Pacheco, A. (2017). Inhibitory activity of avocado seed fatty acid derivatives (acetogenins) against Listeria monocytogenes. Journal of Food Science, 82(1), 134–144. https://doi.org/10.1111/1750-3841.13553
   PubMed Web of Science ®Google Scholar
• Sarker, M. R., Akhtar, S., Torres, J. A., & Paredes-Sabja, D. (2015). High hydrostatic pressure-induced inactivation of bacterial spores. Critical Reviews in Microbiology, 41(1), 18–26. https://doi.org/10.3109/1040841X.2013.788475
   PubMed Web of Science ®Google Scholar
• Sawant, S. G., & Gawai, D. U. (2011). Effect of fungal infections on the nutritional value of papaya fruits. Current Botany, 2(1). https://updatepublishing.com/journal/index.php/cb/article/view/1312
   Google Scholar
• Silva, F. V. M., & Evelyn, E. (2020). Resistant molds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products. Journal of Food Engineering, 282, 109998. https://doi.org/10.1016/j.jfoodeng.2020.109998
   Web of Science ®Google Scholar
• Skrede, G., Wrolstad, R., Lea, P., & Enersen, G. (1992). Color stability of strawberry and blackcurrant syrups. Journal of Food Science, 57(1), 172–177. https://doi.org/10.1111/j.1365-2621.1992.tb05449.x
   Web of Science ®Google Scholar
• Ślesak, I., Libik, M., Karpinska, B., Karpinski, S., & Miszalski, Z. (2007). The role of hydrogen peroxide in regulation of plant metabolism and cellular signalling in response to environmental stresses. Acta Biochimica Polonica, 54(1), 39–50. https://doi.org/10.18388/abp.2007_3267
   PubMed Web of Science ®Google Scholar
• Song, B., Zhu, P., Zhang, Y., Ju, N., Si, X., Pang, X., & Zhang, S. (2022). Preparation and quality assessment of cream cheese processed by combined high hydrostatic pressure thermal processing and spore-induced germination. Journal of Food Engineering, 341, 111319. https://doi.org/10.1016/j.jfoodeng.2022.111319
   Web of Science ®Google Scholar
• Szczepańska, J., Barba, F. J., Skąpska, S., & Marszałek, K. (2020). High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic pro le, oxidoreductase activity and colour. Food Chemistry, 307, 125549. https://doi.org/10.1016/j.foodchem.2019.125549
   PubMed Web of Science ®Google Scholar
• Teribia, N., Buvé, C., Bonerz, D., Aschoff, J., Hendrickx, M., & Van Loey, A. (2021). Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited. Journal of Food Engineering, 294, 110402. https://doi.org/10.1016/j.jfoodeng.2020.110402
   Web of Science ®Google Scholar
• Ugolini, L., Martini, C., Lazzeri, L., & D’avino, L. (2014). Control of postharvest gray mold (Botrytis cinerea Per.: Fr.) on strawberries by glucosinolate-derived allyl-isothiocyanate treatments. Postharvest Biology and Technology, 90, 34–39. https://doi.org/10.1016/j.postharvbio.2013.12.002
   Web of Science ®Google Scholar
• Van Leeuwen, M., Krijgsheld, P., Bleichrodt, R., Menke, H., Stam, H., Stark, J., Wösten, H. A. B., & Dijksterhuis, J. (2013). Germination of conidia of Aspergillus niger is accompanied by major changes in RNA profiles. Studies in Mycology, 74, 59–70. https://doi.org/10.3114/sim0009
   PubMedGoogle Scholar
• Vázquez Gutiérrez, J. L., Plaza, L., Hernando, I., Sánchez-Moreno, C., Quiles, A., De Ancos, B., & Cano, M. P. (2013). Changes in the structure and antioxidant properties of onions by high pressure treatment. Food & Function, 4(4), 586–591. https://doi.org/10.1039/c3fo30253a
   PubMed Web of Science ®Google Scholar
• Vidal, A. M. (2010). Respuestas fisiológicas de los cítricos sometidos a condiciones de estrés biótico y abiótico. Aspectos comunes y específicos [ Tesis Doctoral]. Universitat Jaume I. http://hdl.handle.net/10803/22656
   Google Scholar
• Villa-Rojas, R., Sosa-Morales, M. E., López-Malo, A., & Tang, J. (2012). Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree. International Journal of Food Microbiology, 155(3), 269–272. https://doi.org/10.1016/j.ijfoodmicro.2012.02.021
   PubMed Web of Science ®Google Scholar
• Villarreal Lara, R., Rodríguez-Sánchez, D. G., Díaz De La Garza, R. I., García-Cruz, M. I., Castillo, A., Pacheco, A., & Hernández-Brenes, C. (2019). Purified avocado seed acetogenins: Antimicrobial spectrum and complete inhibition of Listeria monocytogenes in a refrigerated food matrix. CyTA-Journal of Food, 17(1), 228–239. https://doi.org/10.1080/19476337.2019.1575908
   Web of Science ®Google Scholar
• Wang, Q., Chen, X., Chai, X., Xue, D., Zheng, W., Shi, Y., & Wang, A. (2019). The involvement of jasmonic acid, ethylene, and salicylic acid in the signaling pathway of Clonostachys rosea-Induced resistance to gray mold disease in tomato. Phytopathology, 109(7), 1102–1114. https://doi.org/10.1094/PHYTO-01-19-0025-R
   PubMed Web of Science ®Google Scholar
• Wang, M., Jiang, N., Wang, Y., Jiang, D., & Feng, X. (2017). Characterization of phenolic compounds from early and late ripening sweet cherries and their antioxidant and antifungal activities. Journal of Agricultural and Food Chemistry, 65(26), 5413–5420. https://doi.org/10.1021/acs.jafc.7b01409
   PubMed Web of Science ®Google Scholar
• Xi, J., & Luo, S. (2016). The mechanism for enhancing extraction of ferulic acid from Radix Angelica sinensis by high hydrostatic pressure. Separation and Purification Technology, 165, 208–213. https://doi.org/10.1016/j.seppur.2016.04.011
   Web of Science ®Google Scholar
• Xu, X. H., Jiang, Z. L., Feng, F. Q., & Lu, R. R. (2018). Mechanisms of Nα-lauroyl arginate ethyl ester against Penicillium digitatum and Pectobacterium carotovorum subsp. carotovorum. Journal of Food Science and Technology, 55(9), 3675–3682. https://doi.org/10.1007/s13197-018-3296-6
   PubMed Web of Science ®Google Scholar
• Yasunaga, E., Fukuda, S., Takata, D., Spreer, W., Sardsud, V., & Nakano, K. (2018). Quality changes in fresh mango fruits (Mangifera indica L. ‘Nam Dok Mai’) under actual distribution temperature profile from Thailand to Japan. Environmental Control in Biology, 56(2), 45–49. https://doi.org/10.2525/ecb.56.45
   Google Scholar
• Zhang, W., Liang, L., Pan, X., Lao, F., Liao, X., & Wu, J. (2021). Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing. Innovative Food Science & Emerging Technologies, 67, 102569. https://doi.org/10.1016/j.ifset.2020.102569
   Web of Science ®Google Scholar