Open AccessEffect of disinfecting harvesting knives with sodium hypochlorite on soft rot infection of Kimchi cabbage
Author(s) -
Sae Jin Hong,
Nam Il Park,
Yeri Park,
Byung–Sup Kim,
Hyang Lan Eum
Publication year - 2021
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00946-4
Subject(s) - sodium hypochlorite , pectobacterium carotovorum , inoculation , incubation , sterilization (economics) , chemistry , horticulture , food science , microbiology and biotechnology , biology , pathogen , biochemistry , organic chemistry , monetary economics , economics , foreign exchange market , foreign exchange
This study evaluated the effect of sterilizing harvesting knives with sodium hypochlorite (NaOCl) on soft rot in Kimchi cabbage. Knives were infected with Pectobacterium carotovorum subsp. carotovorum ( Pcc ), sterilized with NaOCl (100, 200, and 300 mg/L), and used to cut Kimchi cabbage slices, which were incubated for 70 h in a 28 °C incubator. In Kimchi cabbage slices cut with a Pcc -inoculated knife without NaOCl sterilization, symptoms began to appear after 20 h, and approximately 60% of the cabbage slices were infected after 70 h of incubation. In contrast, in cabbage cut with a sterilized knife, soft rot symptoms were delayed, and they began to appear after 40 h of incubation in the 200 mg/L-treated. The expression levels of PG10 , PG12-1 , PG12-3 , WRKY 33 , MPK3 , ACO1 , and ACO2 were increased in infected plants, and NaOCl treatment decreased these expression levels. Transmission of soft rot can be minimized by disinfecting harvesting knives with 200 mg/L NaOCl.