Contribution of ultrasound and conventional hot water to the inactivation of Rhizopus stolonifer in sweet potato
Lwt - Food Science and Technology(2021)
摘要
Effects of ultrasound (US, 100, 200, 300, 400, and 500 W) and hot water (HW, 25, 40, and 55 °C) treatment combination on Rhizopus stolonifer in sweet potato tuberous roots (TRs) were investigated. US (300, 400, and 500 W) simultaneous HW (55 °C) for 10 min significantly inhibited colony diameters (from 90 mm to 80.08, 65.60, and 6.00 mm) and spores germination (p < 0.05). US+HW treatment significantly increased the leakage of nucleic acids and proteins (p < 0.05). Scanning and transmission electron microscopy analyses showed that US+HW led to significant damage on the appearance and ultrastructure of R. stolonifer. These damages resulted in crumpled hyphae, thickened cell walls, disappeared membranous organelles, massive vacuolation of the cytoplasm. US500+HW55 treatment could lead to cell membrane permeability increase and mitochondrial membrane potential decrease of R. stolonifer. In addition, US500+HW55 controlled the R. stolonifer development in sweet potato TRs during 20 days of storage at 28 °C, suggesting that US500+HW55 effectively inhibited the infection of R. stolonifer. Therefore, US500+HW55 treatment could be an efficient alternative method for storing and preserving sweet potato TRs.
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关键词
Sweet potato,Rhizopus stolonifer,Ultrasound,Conventional hot water,Combination
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