Abstract
The purpose of this study was to determine the fungicidal action of liquid smoke generated from young coconut waste for infection of green rot (<i>Penicillium digitatum</i>) and blue rot (<i>Penicillium italicum</i>) pathogens in postharvest citrus fruit. The pyrolysis of 1 kg of young-coconut resulted in 409 mL of crude liquid smoke, and 300 mL of distilled liquid smoke. The resulting distilled liquid smoke has the following characteristics: brownish-yellow in color, pH of 2, specific density of 1.02 g. mL-1, and a total acid content of 10.7. Liquid smoke produced from young coconut waste was of good quality, in accordance with international quality standards. The overall characteristics of liquid smoke from coconut waste meet international liquid smoke standards, which include specific gravity, color, acidity, and pH in the required range and the absence of dispersed substances. The results showed that in <i>in vitro</i> testing, liquid smoke treatment at a concentration of 2.5% was able to retard the mycelium of <i>Penicillium digitatum</i> and <i>Penicillium italicum</i> with 100% inhibition. Whereas in <i>in vivo</i> testing, liquid smoke treatment at a concentration of 75% was able to retard the increase in the lesion diameter of the <i>P. italicum</i> fungal infection by 76.1%. However, all concentrations of liquid smoke treatments had no effect on <i>P. digitatum</i>. Treatment of the concentration of liquid smoke had no effect on the lesion diameter of the green rot infection on citrus fruit. Whereas in blue rot disease, the concentration of 50, 75, and 100% liquid smoke treatment gave different lesion diameter compared to the control, but among the treatments there was no difference in the lesion diameter. This proved that the treatment of liquid smoke concentration of 50% was established to have fungicidal action against blue rot desease on citrus fruit.
Highlights
Food and Agriculture Organization reported that global average loss due to the food postharvest losses was about 38% in Industrialized Asia, Africa, Latin America and South East Asia
Citrus are vulnerable to the postharvest decay caused by Penicillium digitatum, Penicillium italicum, and Geotrichum citri-aurantii, which are responsible for the green mold, blue mold, and sour rot post-harvest disease, respectively [2]
Two symptoms of this disease can be distinguished based on the color of the spores or conidia of the fungus that forms on the surface of citrus fruit, which green on the green rot and blue on the blue rot [3]
Summary
Food and Agriculture Organization reported that global average loss due to the food postharvest losses was about 38% in Industrialized Asia, Africa, Latin America and South East Asia. Citrus are vulnerable to the postharvest decay caused by Penicillium digitatum, Penicillium italicum, and Geotrichum citri-aurantii, which are responsible for the green mold, blue mold, and sour rot post-harvest disease, respectively [2]. Diseases that often infect citrus fruits are green rot and blue rot, each caused by the pathogenic fungus Penicillium digitatum and Penicillium italicum. The occurrence of blue rot higher than green rot. Two symptoms of this disease can be distinguished based on the color of the spores or conidia of the fungus that forms on the surface of citrus fruit, which green on the green rot and blue on the blue rot [3]
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