Control of fungal diseases with isothiocyanates

 

 

Martín-Ernesto Tiznado–Hernández^* and Rosalba Troncoso–Rojas

Departamento de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, AC Apartado Postal 1735, Carretera a la Victoria km, 0.6 Colonia Ejido La Victoria, Hermosillo, Sonora 83000, México.

 

 

Abstract

Purpose of the review: This review summarises recently published literature describing experiments in which isothiocyanates have been tested on mycelia growth and germination of propagules for different phytopathogenic fungi under in solum, in vitro and in vivo conditions.

Recent findings: It has been found that several isothiocyanates can control soil-borne phytopathogenic fungi as well as fungi that produce infections in fruits. Furthermore, experiments have shown that some of the most fungitoxic isothiocyanates can provide better control of fungi infections in fruits than commercial fungicides can, even in an advanced stage of development. Fruits treated with these compounds did not have any deleterious effects on fruit physiology or quality.

Directions for future research: Efforts must be directed at evaluating the possibility of using isothiocyanates (both naturally and artificially synthesised) as alternative treatments on a wide scale to control pre and postharvest losses of agricultural commodities.

 

Keywords: isothiocyanates; phytopathogenic fungi; mycelia growth; propagules germination; in solum; in vitro; in vivo

 

Stewart Postharvest Review 2006, 1:4

Published online 01 February 2006

DOI: 10.2212/spr.2006.1.4