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Author: search.filters.author.Krusong, WarawutSubject: search.filters.subject.Acetic acid

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    Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper
    (2022-04-01)
    Pothimon, Ruttipron
    ;
    Krusong, Warawut
    ;
    Daetae, Pawinee
    ;
    Tantratian, Sumate
    ;
    Gullo, Maria
    Determination of volatile organic components (VOC) produced in high acid upland rice vinegar was conducted using GC-MS. Acetic acid and ethyl acetate at 9.11% and 2.69% (v/v), respectively, were major VOC found in the vinegar while the others were isobutyl acetate, isobutyl alcohol, isoamyl acetate, isoamyl alcohol, phenethyl acetate and phenethyl alcohol. Subsequently, vinegar and VOC were tested, in vitro, for their inhibition on conidia germination of 10<sup>3</sup> conidia/mL of Aspergillus flavus. The exposure with 10% (v/v) of vapor-phase vinegar and pure acetic acid completely inhibited the germination of conidia with 30 min exposure, while VOC mixture of 9.11% (v/v) acetic acid, 0.08% (v/v) isoamyl alcohol, 0.45% (v/v) phenethyl alcohol and 0.01% (v/v) isobutyl alcohol with 45 min exposure could achieve the same target. Then, vinegar vapor was tested on the inhibition of conidia germination and aflatoxin production of A. flavus during 90 d subsequent storage of dried chili pepper. Complete inhibition of conidia germination and aflatoxin production were achieved with the 40 min exposure of 1.04 ± 0.03 mmol/L of vaporized vinegar. Our results showed that fumigation of upland rice vinegar containing antifungal VOC is a simple and an economical method for commercial preservation of dried chili pepper. Upland rice vinegar is a novel bio-fumigant for prevention of mycotoxin production in dried food and feed products during storage.
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    Postharvest control of anthracnose in mangoes by fumigation with vinegar and ethanol vapours
    (2019-01-01)
    Suwapanich, Rachit
    ;
    Krusong, Warawut
    ;
    Thompson, Anthony Keith
    Anthracnose disease of mangoes is caused by Collectotrichum gloeosporioides. A control method that does not include synthetic fungicides would be beneficial therefore fumigation, in an especially designed vapour exposure box, with vapour from upland rice vinegar and ethanol were tested in vitro on C. gloeosporioides isolated from mangoes and cultured on PDA. Fumigation times were 0, 5, 6, 7, 8, 9 or 10 min for ethanol and vinegar vapours separately and in mixtures at different ratios for 0, 10, 11, 12, 13, 14 or 15 min. Exposure to either ethanol vapour or vinegar vapour controlled both mycelial growth and conidia germination during subsequent storage for seven days at 28°C–32°C, but ethanol was more effective than vinegar and ethanol was more effective alone than in any of the combinations with vinegar. These results provide a successful organic anthracnose control method, but in vivo testing is recommended before commercial application