Influence of Phosphate Compounds on Certain Fungi and Preservative Effects of the Compounds on Fresh Cherry Fruit (Prunus cerasus, L.)

Abstract

Jniluence of Phosphate Compounds on Certain Fungi and Preservative Effects of the Compounds on Fresh Cherry Fruit (Prunus cerasus, L.) by Major William Sidney Coblentz, Master of Science Utah State University, 1967 Major Professor: Dr. D. K. Salunkhe Department: Interdepartmental Program In Food Science and Technology Studies were conducted using four phosphate compounds: sodium hexametaphosphate, sodium tripolyphosp:iate, sodium tetraphosphate, and tetrasodium pyrophosphate at 1, 5, and 10 per cent concentrations to ascertain their effects on fresh cherries, as well as their in .Y!!!:2 antimycotic effects against Botrytis sp., Penicilllum expansum, and Rhlzopus nigricans. A summary of the findings are as follows: l. Sodium tetraphosphate appeared to be the most effective antimycotic compound used in this investigation. A 10 per cent concentration of sodium tetraphosphate inhibited fungal growth on fresh cherries up to 30 days of storage at 34 ° F and 94 per cent relative humidity, while the untreated controls showed fungal growth after 14 days at refrigeration storage. 2. Microscopic observations of treated lots of cherries revealed that the infecting fungi were predominantly Botrvtts and Penicillium species. Penicillium was observed in all the control lots and caused the greatest amount of fungal infection. 3. In the.!.!.! vivo and in vitro studies it was confirmed that an order of decreasing preservative effectiveness was sodium tetraphosphate, sodium he:,ca.metaphosphate, sodium tripolyphosphate, and tetrasodium pyrophosphate