Effects of salicylic acid on Aspergillus flavus infection and aflatoxin B 1 accumulation in pistachio ( Pistacia vera L.) fruit

BACKGROUND One of the most important saprophytic infections in fresh pistachio fruits after harvesting is Aspergillus flavus colonization, which significantly reduces fruit quality. Salicylic acid plays a crucial role in plant tissues and has a suppression effect on some fungi . RESULTS The inhibitory effect of salicylic acid on the growth of A. flavus was assessed in vitro and in vivo . For this purpose, seven concentrations (0, 1, 3, 5, 7, 9 and 11 mmol L −1 ) of salicylic acid were used in both experiments. Also, aflatoxin B 1 contents of the samples were analysed using immunoaffinity chromatography. The results obtained from in vitro experiments showed that salicylic acid significantly reduced Aspergillus growth at all concentrations, and at 9 mmol L −1 growth was completely suppressed. In vivo evaluation showed relatively high levels of inhibition, though the intact treated fruits as compared with the injured treated fruits demonstrated higher inhibitory effects . CONCLUSION Regarding the inhibitory effects of salicylic acid on the control of A. flavus contamination, its application on pistachio fruits after harvesting could be a promising approach to control the fungus infection and reduce aflatoxin production in treated fruits. © 2013 Society of Chemical Industry