chitosan

Nematicidal effect of abamectin, boron, chitosan, hydrogen peroxide and Bacillus thuringiensis against citrus nematode on Valencia orang

  • Sherin FA Awd Allah*, Sandy E Hammad and MAM El-Saedy

Published on: 12th December, 2019

OCLC Number/Unique Identifier: 8495684933

The nematicidal efficacy of abamectin, boron, chitosan, hydrogen peroxide, Bacillus thuringiensis and oxamyl 24% SL against citrus nematode, Tylenchulus semipenetrans were examined on Valencia orange trees under field condition for two successive seasons (2017 and 2018). The experiment was conducted in a Valencia orange orchard infested with citrus nematode at Nubaria, El-Behera governorate, Egypt. The obtained results showed that all the tested treatments reduced nematode final population ((Pf) and reproduction factor (Rf) compared with that obtained from the untreated trees. The highest percentages of Pf reductions (74.5-83.4 %) and (70%-82%) were recorded with oxamyl, boron, abamectin, chitosan and H2O2 in the 1st and the 2nd tested seasons, respectively. Whereas, B. thuringiensis had the least nematode Pf reduction with 60.7 and 55.8% in the 1st and 2nd seasons, respectively. Additionally, all treatments significantly improved orange yield (30.9-83.2% increase), physical fruit parameters and orange juice properties. The highest orange yield increase (83.2%) was recorded with boron treatment followed by oxamyl (70.3%). Also, boron increased total soluble solids (TSS) by 13.6%, volume of orange juice (36.4%) and vitamin C (19.7%) and decreased juice acidity (A) by (16.7%). It is concluded that abamectin, boron and the other tested compounds have potential as non-chemical control strategy tools in managing the citrus nematode. These bioagents reduced the amount of traditional chemical nematicides and are considered to be environmentally safe.
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AbstractDOI: 10.29328/journal.jpsp.1001041Read Full Article HTMLRead Full Article PDF

Antiviral and Antinematodal potentials of chitosan: Review

  • Mahmoud Hamdy Abd El-Aziz* and Mohamed Salah Khalil

Published on: 14th August, 2020

OCLC Number/Unique Identifier: 8872700405

For many years, chemical pesticides have been performed to control different pests and diseases and this may be due to their broad spectrum of action, easy of application and the relatively low cost. But these chemicals have environmental risks, thus alternative control agents are needed. Chitosan is one of the novel suggested solutions to reduce the economic losses associated with chemical pesticides. Chitosan is naturally-occurring compound, as well as safe and biodegradable which obtained from certain natural sources. Chitosan have unique properties which help to control viruses, bacteria, fungi, insects, plant nematodes and other pests locally and systemically.
Cite this ArticleCrossMarkPublonsHarvard Library HOLLISGrowKudosResearchGateBase SearchOAI PMHAcademic MicrosoftScilitSemantic ScholarUniversite de ParisUW LibrariesSJSU King LibrarySJSU King LibraryNUS LibraryMcGillDET KGL BIBLiOTEKJCU DiscoveryUniversidad De LimaWorldCatVU on WorldCat
AbstractDOI: 10.29328/journal.jpsp.1001051Read Full Article HTMLRead Full Article PDF

Effect of chitosan and silicon oxide treatments on postharvest Valencia Late (Citrus × sinensis) fruits

  • Beltrán R*, Otesinova L, Cebrián N, Zornoza C, Breijo F, Reig J, Garmendia A and Merle H

Published on: 6th October, 2021

OCLC Number/Unique Identifier: 9305369016

The efficacy of chitosan and silicon oxide to prevent postharvest weight loss and fungi infection in 'Valencia Late' oranges was tested. Three silicon oxide concentrations (0.1%, 0.2%, 1%) were applied as preharvest treatments. Chitosan treatments were performed at the same concentrations in postharvest fruit. Preharvest applications were carried out by tractor spraying, while fruit were submerged for 30 seconds in baths with the chitosan concentrations in the postharvest applications. In both cases, a positive control (water treatment) and negative control (fungicide) were included. Treated fruit were stored in a chamber to simulate commercial storage conditions (4 ºC, 90% RH) for 9 weeks. After this time, the weight loss and damage caused by fungi due to natural infection were evaluated. Both silicon oxide and chitosan applications were effective in controlling natural infection by Penicillium species but had no positive effect on weight loss.
Cite this ArticleCrossMarkPublonsHarvard Library HOLLISGrowKudosResearchGateBase SearchOAI PMHAcademic MicrosoftScilitSemantic ScholarUniversite de ParisUW LibrariesSJSU King LibrarySJSU King LibraryNUS LibraryMcGillDET KGL BIBLiOTEKJCU DiscoveryUniversidad De LimaWorldCatVU on WorldCat
AbstractDOI: 10.29328/journal.jpsp.1001063Read Full Article HTMLRead Full Article PDF

Survival of Free and Encapsulated Probiotics in Healthy Gummy Candy as a Carrier for Probiotic Capsules

  • Raghda Abdulhussain Kareem, Seyed Hadi Razavi* and Zeinab Mousavi

Published on: 1st October, 2024

Probiotic gummy candy is an innovative food that can be used as a carrier to deliver probiotics. This study aimed to manufacture healthy gummy candy (HGC) as a carrier for probiotic capsules. The ingredients' effect on the viability of probiotic capsules and free cells was evaluated for 48 days under refrigerated conditions. Also, the textural properties, overall acceptability of products, and physicochemical properties were tested. The encapsulation probiotics in sodium alginate and chitosan provided a high efficiency of 88.16%. At the same time, the encapsulated cells-based HGC (HGC-C) had higher counts of probiotics than free cells-based HGC, and it remained above the 3 log CFU/g at the end of the 48-day storage period in HGC-C, while the free cells reached zero at 30 days. The HGC product showed a low hardness value and high antioxidant capacity as well as, and the colour coordinates for the product showed more yellow, with an intense red colour. Using mango pulp and probiotics in gummy candies is an innovative and viable alternative to the confectionery industry; therefore, combining fruits as a source of prebiotics and probiotic bacteria could be a promising formula for probiotics gummy supplement preparation.
Cite this ArticleCrossMarkPublonsHarvard Library HOLLISGrowKudosResearchGateBase SearchOAI PMHAcademic MicrosoftScilitSemantic ScholarUniversite de ParisUW LibrariesSJSU King LibrarySJSU King LibraryNUS LibraryMcGillDET KGL BIBLiOTEKJCU DiscoveryUniversidad De LimaWorldCatVU on WorldCat
AbstractDOI: 10.29328/journal.afns.1001059Read Full Article HTMLRead Full Article PDF

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