natural-products-in-plant-pest-management

Recommendations

Info

Control of Mycotoxins and Mycotoxigenic Fungi 37gas phase contained at least 3.5 μg/ml, AITC was fungicidal to all testedfungi. Results of sensory evaluation showed that hot-dog bread was moresensitive to AITC than rye bread. The minimal recognizable concentration ofAITC was 2.4 μg/ml gas phase for rye bread and between 1.8 and 3.5 μg/mlgas phase for hot-dog bread. These findings showed that the required shelflifeof rye bread could be achieved by AP with AITC. AP of hot-dog bread,may nevertheless require the additional effect of other preserving factors toavoid off-flavour formation (Nielsen and Rios, 2000).Comparisons between the effectiveness of the volatile gas phases and theliquid phases of essential oils have shown that oil in the liquid phase is moreeffective in preventing spoilage than when added via the gas phase. Highervolumes are required if the essential oils contact only the contaminatingmicroorganisms in the gas phase. However, advantages of using a volatilegas phase of essential oil for food products are that it may have a lesserinfluence of the final taste and aroma of the product and its release may beregulated more easily.2.6 ConclusionsDuring the past decade many publications have dealt with the inhibition ofmycotoxigenic species by natural plant products. Most of them showed ahigh efficacy of such products as antifungals. Their final application to foodproducts is, however, still in its infancy. Several reasons are involved:●●●Different origin, varieties and extraction methods of plant productsresult in essential oils and oleoresins that are widely varied in their composition.This heterogeneity prevents a direct extrapolation of results,unless experiments are carried out using pure components of theseessential oils and oleoresins.Plant products should be applied in such a way and at concentrationsthat do not affect grain viability or the sensorial quality of food products.Most in vitro studies used high concentrations of plant extracts and useddirect contact as the screening technique, so the application of theseextracts to foods was not always successful.Finally, safety issues should be fully addressed prior to the widespreadapplication of such plant products.ReferencesAdegoke, G.O. and Odesola, B.A. (1996) Storageof maize and cowpea and inhibitionof microbial agents of biodeteriorationusing the powder and essential oil oflemon grass (Cymbopogon citratus). InternationalBiodeterioration & Biodegradation37, 81–84.Akpomeyade, D.E. and Ejechi, B.O. (1999)The hurdle effect of mild heat and twotropical spice extracts on the growth ofthree fungi in fruit juices. Food ResearchInternational 31, 339–341.Aldred, D., Cairns-Fuller, V. and Magan, N.(2008). Environmental factors affect
38 S. Marín et al.efficacy of some essential oils and resveratrolto control growth and ochratoxinA production by Penicillium verrucosumand Aspergillus westerdijkiae on wheatgrain. Journal of Stored Products Research44, 341–346.Amiri, A., Dugas, R., Pichot, A.L. andBompeix, G. (2008) In vitro and in vivoactivity of eugenol oil (Eugenia caryophylata)against four important postharvestapple pathogens. InternationalJournal of Food Microbiology 126, 13–19.Atanda, O.O., Akpan, I. and Oluwafemi, F.(2007) The potential of some spice essentialoils in the control of A. parasiticus CFR223 and aflatoxin production. FoodControl 18, 601–607.Awuah, R.T. and Ellis, W.O. (2002) Effects ofsome groundnut packaging methods andprotection with Ocimum and Syzygiumpowders on kernel infection by fungi.Mycopahologia 154, 29–36.Bluma, R., Amaiden, M.R. and Etcheberry, M.(2008) Screening of Argentine plantsextracts: Impact on growth parametersand aflatoxin B 1accumulation by Aspergillussection Flavi. International Journal ofFood Microbiology 122, 114–125.Bluma, R.V. and Etcheverry, M.G. (2008)Application of essential oils in maize grain:impact on Aspergillus section Flavi growthparameters and aflatoxin accumulation.Food Microbiology 25, 324–334.Caccioni, D. and Guizzardi, M. (1994) Inhibitionof germination and growth of fruitand vegetable postharvest pathogenicfungi by essential oil components. Journalof Essential Oil Research 6, 173–179.Calori-Domingues, M.A. and Fonseca, H.(1995) Laboratory evaluation of chemicalcontrol of aflatoxin production inunshelled peanuts (Arachis hypogaea L.).Food Additives and Contaminants 12,347–350.Dhingra, O.D., Jham, G.N., Rodrigues, F.A.,Silva Jr., G.J. and Costa, M.L.N. (2009)Fumigation with essential oil of mustardretards fungal growth and accumulationof ergosterol and free fatty acid in storedshelled groundnuts. Journal of StoredProducts Research 45, 24–31.Dikbas, N., Kotan, R., Dadasoglu, F. andSahin, F. (2008) Control of Aspergillusflavus with essential and methanol extractof Satureja hortensis. International Journalof Food Microbiology 124, 179–182.Doares, S.H., Syrovets T., Weller E.W. andRyan C.A. (1995) Oligalacturonides andchitosans activate plant defensive genesthrough the octadecanoid pathway. Proceedingsof the National Academy of SciencesUSA 92, 4095–4098.Dubey, N.K., Tripathi, P. and Singh, H.B.(2000) Prospects of some essential oils asantifungal agents. Journal of Medicinal andAromatic Plant Sciences 22, 350–354.Ejechi, B.O., Nwafor, O.E. and Okoko, F.J.(1999) Growth inhibition of tomato-rotfungi by phenolic acids and essentialoil extracts of pepperfruit (Dennetiatripetala). Food Research International 32,395–399.Fandohan, P., Gbenou, J.D., Gnonlonfin, B.,Hell, K., Marasas, W.F.O. and Wingfield,M.J. (2004) Effect of essential oils on thegrowth of Fusarium verticillioides andfumonisin contamination in corn. Journalof Agricultural and Food Chemistry 52,6824–6829.Guynot, M.E., Ramos, A.J., Seto, L., Purroy, P.,Sanchis, V. and Marin, S. (2003) Antifungalactivity of volatile compoundsgenerated by essential oils against fungicommonly causing deterioration ofbakery products. Journal of Applied Microbiology94, 893–899.Karthikeyan, M., Sandosskumar, R.,Radhajeyalakshmi, R., Mathiyazhagan, S.,Khabbaz, S.E., Ganesamurthy, K.,Selvi, B. and Velazhahan, R. (2007) Effectof formulated zimmu (Allium cepa L. xAllium sativum L.) extract in the managementof grain mold of sorghum. Journalof the Science of Food and Agriculture 87,2495–2501.Kim, J.H., Mahoney, N., Chan, K.L.,Molyneux, R.J. and Campbell, B.C. (2006)Controlling food-contaminating fungi bytargeting their antioxidative stressresponsesystem with natural phenoliccompounds. Applied Microbial and CellPhysiology 70, 735–739.
Page 2: NATURAL PRODUCTS IN PLANT PESTMANAG
Page 5 and 6: CABI is a trading name of CAB Inter
Page 7 and 8: viContents7. Potency of Plant Produ
Page 9 and 10: viiiContributorsJ.C. Pretorius, Dep
Page 11 and 12: xPrefaceantimicrobials owing to var
Page 14 and 15: 1 Global Scenario on theApplication
Page 16 and 17: Global Scenario and Natural Product
Page 34 and 35: 2 Plant Products in the Control ofM
Page 36 and 37: Control of Mycotoxins and Mycotoxig
Page 56 and 57: Natural Products from Plants 43an e
Page 58 and 59: Natural Products from Plants 45a pl
Page 60 and 61: Natural Products from Plants 47Chry
Page 62 and 63: Natural Products from Plants 493.3
Page 64 and 65: Natural Products from Plants 51Trit
Page 66 and 67: Natural Products from Plants 53Tetr
Page 68 and 69: Natural Products from Plants 55Phen
Page 70 and 71: Natural Products from Plants 57of c
Page 72 and 73: Natural Products from Plants 59inhi
Page 74 and 75: HOCH 2Compound 3Natural Products fr
Page 76 and 77: Natural Products from Plants 63iden
Page 78 and 79: Natural Products from Plants 65in a
Page 80 and 81: Natural Products from Plants 67in p
Page 82 and 83: Natural Products from Plants 69fung
Page 84 and 85: Natural Products from Plants 71arti
Page 86 and 87: Natural Products from Plants 73agen
Page 88 and 89: Natural Products from Plants 75in t
Page 90 and 91: Natural Products from Plants 77In a
Page 92 and 93: Natural Products from Plants 79( Te
Page 94 and 95: Natural Products from Plants 81OHOH
Page 96 and 97: Natural Products from Plants 83Band
Page 98 and 99: Natural Products from Plants 85Ferr
Page 100 and 101:
Natural Products from Plants 87McFa
Page 102 and 103:
Natural Products from Plants 89Rodr
Page 104 and 105:
4 Antimicrobials of Plant Originto
Page 106 and 107:
Antimicrobials to Prevent Biodeteri
Page 108 and 109:
Page 110 and 111:
Page 112 and 113:
Page 114 and 115:
Page 116 and 117:
Page 118 and 119:
Page 120 and 121:
Page 122 and 123:
5 Some Natural Proteinaceousand Pol
Page 124 and 125:
Proteinaceous and Polyketide Compou
Page 126 and 127:
Page 128 and 129:
Page 130 and 131:
Page 132 and 133:
Page 134 and 135:
Page 136 and 137:
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
Page 148 and 149:
Allelochemicals in Pest Management
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Page 156 and 157:
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
7 Potency of Plant Productsin Contr
Page 164 and 165:
Control of Virus Diseases of Plants
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
Page 176 and 177:
Page 178 and 179:
Page 180 and 181:
Page 182 and 183:
Page 184 and 185:
Page 186 and 187:
Page 188 and 189:
8 Phytochemicals as NaturalFumigant
Page 190 and 191:
Phytochemicals as Natural Fumigants
Page 192 and 193:
Page 194 and 195:
Page 196 and 197:
Page 198 and 199:
Page 200 and 201:
Page 202 and 203:
Page 204 and 205:
9 Prospects of Large-scaleUse of Na
Page 206 and 207:
Prospects of Large-scale Use of Nat
Page 208 and 209:
Page 210 and 211:
Page 212 and 213:
Page 214 and 215:
Page 216 and 217:
Page 218 and 219:
10 Current Status of NaturalProduct
Page 220 and 221:
Natural Products as Alternatives to
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
Page 230 and 231:
Page 232 and 233:
Fungal Endophytes 219The observatio
Page 234 and 235:
Fungal Endophytes 22111.2 Diversity
Page 236 and 237:
Fungal Endophytes 223tumbling rocks
Page 238 and 239:
Fungal Endophytes 225of a given fun
Page 240 and 241:
Fungal Endophytes 227over 50% of th
Page 242 and 243:
Fungal Endophytes 229isolates in ma
Page 244 and 245:
Fungal Endophytes 231(Kharwar et al
Page 246 and 247:
Fungal Endophytes 233virulent plant
Page 248 and 249:
Fungal Endophytes 235isolated some
Page 250 and 251:
Fungal Endophytes 237Atmosukarto, I
Page 252 and 253:
Fungal Endophytes 239Lee, J.C., Yan
Page 254 and 255:
Fungal Endophytes 241Strobel, G.A.,
Page 256 and 257:
Suppressive Effects of Compost Tea
Page 258 and 259:
Page 260 and 261:
Page 262 and 263:
Page 264 and 265:
Page 266 and 267:
Page 268 and 269:
Page 270 and 271:
Page 272 and 273:
Page 274 and 275:
Page 276 and 277:
13 Biotechnology: a Tool forNatural
Page 278 and 279:
Biotechnology and Natural Product S
Page 280 and 281:
Page 282 and 283:
Page 284 and 285:
Page 286 and 287:
Page 288 and 289:
Page 290 and 291:
Page 292:
Page 295 and 296:
282 Indexantibiotics continuedmodif
Page 297 and 298:
284 Indexcompost tea continuedmicro
Page 299 and 300:
286 Indexessential oils continuedim
Page 301 and 302:
288 Indexmicrobial population, comp
Page 303 and 304:
290 Indexnuts 35controlling aflatox
Page 305 and 306:
292 Indexproteinic inducers of plan
show all

natural-products-in-plant-pest-management

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?