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dc.contributor.author
Pose, Graciela Noemi
dc.contributor.author
Patriarca, Andrea Rosana
dc.contributor.author
Kyanko, María V.
dc.contributor.author
Pardo, Alejandro Guillermo
dc.contributor.author
Fernández Pinto, Virginia
dc.date.available
2017-10-23T18:46:28Z
dc.date.issued
2009-07-24
dc.identifier.citation
Pose, Graciela Noemi; Patriarca, Andrea Rosana; Kyanko, María V.; Pardo, Alejandro Guillermo; Fernández Pinto, Virginia; Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium; Elsevier Science; International Journal of Food Microbiology; 135; 1; 24-7-2009; 60-63
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/26924
dc.description.abstract
Alternaria alternata is a toxigenic fungus, predominantly responsible for Blackmould of ripe tomato fruits, a disease frequently causing substantial losses of tomatoes, especially those used for canning. The objective of this study was to determine the effect of water activity (aw, 0.904, 0.922, 0.954, 0.982) and temperature (6, 15, 21 and 35 °C) on germination and radial growth rate on a synthetic tomato medium of a cocktail inoculum of five strains of A. alternata isolated from tomato fruits affected by Blackmould. The shortest germination time (1.5 days) was observed at 0.982 aw, both at 21 °C and 35 °C. The germination time increased with a reduction on aw. The fastest growth rate was registered at 0.982 aw and 21 °C (8.31 mm/day). Growth rates were higher when aw increased. No growth or germination was observed at the lowest aw level evaluated (0.904) after 100 days of incubation at 6 °C and 15 °C. A temperature of 6 °C caused a significant reduction in growth rates, even at the optimum aw level. The knowledge on the ecophysiology of the fungus in this substrate is necessary to elaborate future strategies to prevent its development and evaluate the consumer health risk.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Alternaria Alternata
dc.subject
Water Activity
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Temperature
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Tomato
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Bioquímica y Biología Molecular
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-10-12T19:43:47Z
dc.identifier.eissn
1879-3460
dc.journal.volume
135
dc.journal.number
1
dc.journal.pagination
60-63
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Pose, Graciela Noemi. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Micología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Patriarca, Andrea Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
dc.description.fil
Fil: Kyanko, María V.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Micología Molecular; Argentina
dc.description.fil
Fil: Pardo, Alejandro Guillermo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Micología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Fernández Pinto, Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
dc.journal.title
International Journal of Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160509003651
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2009.07.018
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