Author : Dien, t. v. t., van, p. t. h., ngoc, l. s., them, l. t., huy, p. c. t. and manh t. d.
Keyword : Chitosan, nano-silicon dioxide, antimicroorganism ability, postharvest guava
Subject : Microbiology
Article Type : Original article (research)
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Abstract : Guava is very easy decay postharvest due to disease and spoilage that are known mainly cause by microorganisms species during storage time. Therefore, fungal and bacterial species that may cause decay on postharvest guava was isolated and evaluated its the antimicrobial and antifungal ability by low-molecule-weight (LMW) chitosan in combination with nano-silicon dioxide (nano SiO2) compound was carried out. The study successfully isolated four fungal species, namely Chrysosporium tropicum, Cladosporium sphaerospermum, Aspergillus wentii, Colletotrichum acutatum and three bacterial species, namely Azotobacter sp., Escherichia coli, Bacillus subtilis, which is most likely to cause decay on postharvest guava. It is found that a mixture of 0.04% nano SiO2 and 1% LMW chitosan 44.5 kDa are capable confront microorganism tested with the highest antibacterial zone diameter and the lowest diameter of growing fungi. This compound used in storage guava to control disease and prolong shelf-life postharvest guava.
Article by : Manh Tran Dinh
Article add date : 2021-06-03
How to cite : Dien, t. v. t., van, p. t. h., ngoc, l. s., them, l. t., huy, p. c. t. and manh t. d.. (2021-June-03). Prevention of deteriorative damage of post-harvest guava by the antimicrobial effect of a combination of low-molecular-weight (lmw) chitosan and nano-silicon dioxide. retrieved from https://www.openacessjournal.com/abstract/750