Efficacy of nano-silver in alleviating bacteria-related blockage in cut rose cv. Movie Star stems

Postharvest treatments with nano-silver (NS) significantly improve water relations and therefore prolong the vase life of several cut flowers, including rose (Rosa hybrida cv. Movie Star). The efficacy of NS in alleviating bacterial related blockage in the stem-ends of cut cv. Movie Star was further investigated. Four dominant bacteria strains Pseudomonas fluorescens, Aeromonas sp., Comamonas acidovorans and Chryseomonas luteola were isolated from the stem-ends of cut roses. High numbers of the isolated bacteria at 10 8colony forming unitsmL -1 vase solution led to a sharp reduction in vase life, flower fresh weight, and water uptake. In vitro assessments of the antibacterial activity of NS against the four bacterial strains was >80% at 5mgL -1 and nearly 100% at 50mgL -1. Bacterial blockage in the stem-ends of cut cv. Movie Star roses with and without NS pulse treatments was assessed during the vase period using scanning electron microscopy. Following a 50mgL -1 NS pulse treatment, there were few bacterial cells on the cut surface of the stems even on day 7. Moreover, no obvious bacterial blockage was observed inside the xylem vessels. In contrast, the cut surface of control stems was covered with bacteria and associated amorphous substances, and numerous bacteria were found in the xylem vessels. © 2012 Elsevier B.V.

Cultivar affects browning susceptibility of freshly cut star fruit slices

Consumption of freshly-cut horticultural products has increased in the last few years. The principal restraint to using freshly-cut carambola is its susceptibility to tissue-browning, due to polyphenol oxidase-mediated oxidation of phenolic compounds present in the tissue. The current study investigated the susceptibility to browning of star fruit slices (Averrhoa carambola L.) of seven genotypes (Hart, Golden Star, Taen-ma, Nota-10, Malasia, Arkin, and Fwang Tung). Cultivar susceptibility to browning as measured by luminosity (L*) varied significantly among genotypes. Without catechol 0.05 M, little changes occurred on cut surface of any cultivars during 6 hour at 25 degrees C, 67% RH. Addition of catechol led to rapid browning, which was more intense in cvs. Taen-ma, Fwang Tung, and Golden Star, with reduction in L* value of 28.60%, 27.68%, and 23.29%, respectively. Browning was more intense in the center of the slices, particularly when treated with catechol, indicating highest polyphenol oxidase (PPO) concentration. Epidermal browning, even in absence of catechol, is a limitation to visual acceptability and indicates a necessity for its control during carambola processing. Care must be given to appropriate selection of cultivars for fresh-cut processing, since cultivar varied in browning susceptibility in the presence of catechol.