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http://dx.doi.org/10.5423/PPJ.OA.09.2018.0184

In Vitro and In Vivo Inhibitory Effects of Gaseous Chlorine Dioxide Against Diaporthe batatas Isolated from Stored Sweetpotato  

Lee, Ye Ji (Department of Biosystems and Biotechnology, Korea University)
Jeong, Jin-Ju (Department of Biosystems and Biotechnology, Korea University)
Jin, Hyunjung (Department of Biosystems and Biotechnology, Korea University)
Kim, Wook (Department of Biosystems and Biotechnology, Korea University)
Yu, Gyeong-Dan (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration)
Kim, Ki Deok (Department of Biosystems and Biotechnology, Korea University)
Publication Information
The Plant Pathology Journal / v.35, no.1, 2019 , pp. 77-83 More about this Journal
Abstract
Chlorine dioxide ($ClO_2$) can be used as an alternative disinfectant for controlling fungal contamination during postharvest storage. In this study, we tested the in vitro and in vivo inhibitory effects of gaseous $ClO_2$ against Diaporthe batatas SP-d1, the causal agent of sweetpotato dry rot. In in vitro tests, spore suspensions of SP-d1 spread on acidified potato dextrose agar were treated with various $ClO_2$ concentrations (1-20 ppm) for 0-60 min. Fungal growth was significantly inhibited at 1 ppm of $ClO_2$ treatment for 30 min, and completely inhibited at 20 ppm. In in vivo tests, spore suspensions were drop-inoculated onto sweetpotato slices, followed by $ClO_2$ treatment with different concentrations and durations. Lesion diameters were not significantly different between the tested $ClO_2$ concentrations; however, lesion diameters significantly decreased upon increasing the exposure time. Similarly, fungal populations decreased at the tested $ClO_2$ concentrations over time. However, the sliced tissue itself hardened after 60-min $ClO_2$ treatments, especially at 20 ppm of $ClO_2$. When sweetpotato roots were dip-inoculated in spore suspensions for 10 min prior to treatment with 20 and 40 ppm of $ClO_2$ for 0-60 min, fungal populations decreased with increasing $ClO_2$ concentrations. Taken together, these results showed that gaseous $ClO_2$ could significantly inhibit D. batatas growth and dry rot development in sweetpotato. Overall, gaseous $ClO_2$ could be used to control this fungal disease during the postharvest storage of sweetpotato.
Keywords
chlorine dioxide; Diaporthe batatas; dry rot; sweetpotato;
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