Effect of common food preservatives on mycelial growth and spore germination of Fusarium oxysporum |
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| Authors: | M. Tzatzarakis A.M. Tsatsakis A. Liakou D.J. Vakalounakis |
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| Affiliation: | 1. Laboratory of Toxicology, Department of Medicine , University of Crete , Voutes 71409, Heraklio, Crete, Greece;2. Laboratory of Microbiology , Venizelio General Hospital , Knossos Str, Heraklio, Crete, Greece;3. Laboratory of Mycology , National Agricultural Research Foundation, Plant Protection Institute , P.O. Box 1802, Heraklio, Crete, 71110, Greece |
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| Abstract: | Abstract The growth and spore germination inhibition of Fusarium oxysporum f.sp. radicis‐cucumerinum by the common food additives: acetic acid, formic acid potassium sorbate, propionic acid, sorbic acid, and the fungistatic agent sec‐butylamine was examined in vitro. The inhibitory efficacy of these chemicals decreased in the following order: sorbic acid, potassium sorbate, propionic acid, acetic acid, sec‐butylamine and formic acid. At pH 6.4, the ED50 value for mycelium growth was: 976 ppm for sorbic acid, 1292 ppm for potassium sorbate, 2435 ppm for propionic acid, 3805 ppm for acetic acid, 3962 ppm for sec butylamine and 4668 ppm for formic acid. The ED50 value for spore germination was: 225 ppm for potassium sorbate, 1201 ppm for sorbic acid, 1402 ppm for propionic acid, 1600 ppm for sec‐butylamine, 1957 ppm for acetic acid and 2485 ppm for formic acid. |
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| Keywords: | Sorbic acid potassium sorbate propionic acid acetic acid formic acid sec‐butylamine food preservatives |
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