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Appl Environ Microbiol. 1968 January; 16(1): 138-142
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Influence of Phosphate Compounds on Certain Fungi and Their Preservative Effects on Fresh Cherry Fruits (Prunus cerasus, L.)

Departments of Bacteriology and Plant Science, Utah State University, Logan, Utah 84321

ABSTRACT

Studies were conducted to ascertain the retarding effects of four phosphate compounds (sodium hexametaphosphate, sodium tripolyphosphate, sodium tetraphosphate, and tetrasodium pyrophosphate) on molding of fresh cherries (Prunus cerasus, L.). In vitro studies on their antimycotic effects against the most common fungal spoilers, Penicillium expansum, Rhizopus nigricans, and Botrytis sp., were also carried out. Sodium tetraphosphate appeared to be the most effective compound in preserving cherries and also had the greatest antimycotic effects in the in vitro studies. A 10% concentration, when applied as a dip, inhibited fungal growth on fresh cherries for up to 30 days of storage at 1.1 C (34 F) and a relative humidity of 94%, whereas untreated controls showed fungal growth at 14 days. Following in order of effectiveness were sodium hexametaphosphate, sodium tripolyphosphate, and tetrasodium pyrophosphate.