In vitro and in vivo antifungal activity of allyl isothiocyanate (AITC) against Penicillium expansum in figs (Ficus carica L.)
The surface area of fig tree cultivation in Extremadura accounts for approximately 54% of the total surface area cultivated in Spain. Figs are very perishable fruit, so it is necessary to apply postharvest technologies to extend their commercial life with an optimal microbiological and sensory quality. The objective of this work was to study the allyl-isothiocyanate (AITC) release, an antimicrobial agent obtained from black mustard seeds, and evaluate its in vitro and in vivo effect on the growth capacity of Penicillium expansum. Regarding in vitro study, 10 µL of the spore suspension (105 spores mL‑1) of P. expansum were added in the middle of Potato Dextrose Agar (PDA) plates and incubated in hermetic containers at 25°C and 99% relative humidity with different amounts of mustard seeds. The mycelial diameter of each colony was measured at 48 and 96 h to determine the AITC effect. The results of the current study indicated that the lowest concentrations of AITC prevented the development of P. expansum. With respect to in vivo antimicrobial activity, this was carried out using 'San Antonio' figs inoculated with the same spore suspension (105 spores/mL) and stored in hermetic containers with the amount of seed optimized in the in vitro study. Visual inspections were established periodically, concluding that the inoculated figs treated with AITC showed a percentage of rot significantly lower than control.
Calvo, P., Blanco, M.S., Rodríguez, M.J., Serradilla, M.J. and Sánchez, F. (2021). In vitro and in vivo antifungal activity of allyl isothiocyanate (AITC) against Penicillium expansum in figs (Ficus carica L.). Acta Hortic. 1310, 275-278
figs, fruit decay, allyl-isothiocyanate, antimicrobial properties, Penicillium expansum