Biocontrol Processes In Fruits And Fresh Assignment Sample

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Introduction

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The use of different types of living organisms can help the system of biological control and for this, suppression of pest populations, management of less damaging systems which can be different from others and there are no other sources in these potential ways. The enemies of nature are parasitoids, predators and pathogens are the living insecticides by which the total matter can happen. In the time of preservation, enterocin AS-48, nisin, enterocin 416K1, bificin C6165 and pediocin are used to maintain the performance for avoiding all types of germs and maintain the cleanliness. These are very helpful to maintain the hygiene of the fruits and vegetables and there is the les chance of having disease in these criteria. If it can be regulated properly then there is no chance of having the effects in fresh vegetables and fruits because these are totally free from danger. In this time, the use of lactic acid can help to remain a sustainable option and there is less chance of having any type of mistakes in this procedure.

Research Questions

• How is it possible to use the lactic acid in the fermentation process?
• What are the beneficial effects of the acid to help this environment?
• Which types of microorganisms are helpful to keep fresh vegetables and fruits?
• What are given methods to maintain hygiene from any type of bacterial effects?

Literature Review

According to Agriopoulos et al. 2020, here the first topic is on how the lactic acid bacteria works as antibacterial agents for extending their shelf life on minimally processed and fresh vegetables and foods. It is mainly useful for safety and quality aspects and there is no chance of having any type of observation theory through the preservation process. It is very helpful to maintain the preservative method and in this time, the use of lactic acid bacteria is very important because it is useful to maintain the food quality and the decreasing of pH is totally dependent on it (Agriopoulou et al. 2020). There is also division between primary metabolic and secondary metabolic lactic acid because the separation is necessary to divide it in an effective way. The regular level of pH is helpful to prevent the growth and development of any type of microorganisms like bacteria, virus and insects. The extension of the shelf life is important for every food because there is no chance of having any type of difficulty and all the methods can go through on a regulatory basis. There is no chance of having any type of mistake in this portion because of increasing the shelf life of the food.

According to De Simone et al. 2020, here the second topic is on Table Grapes and Botrytis Cinerea. The review part is discussed in this part and the main information is on chemical, physical and bio based treatment controls in which the post harvesting process becomes easy (Simone et al. 2020). The main section is defined as the particular portion by which one can understand the good and bad effects of it because every portion has some significance to understand the treatment process and there is no chance of having any difficulty if the matter goes in a smooth way. But usually the harvesting method is useful rather than anything and it is the starting point of the post harvesting method.

According to De Simone et al. 2021, here the third point is on screening of the lactic acid bacteria for the process of bio control with the help of Botrytis Cinerea. In this term the potentiality of the Lactiplantibacillus Plant arum for the preservative eco friendly princess fresh and hygienic fruit kiwi. As a result, the quality and nutritional value of the food can easily increase and the effects of harmful diseases can get less. The amount of lactic acid must be required in a minimal quantity because the excessive use of the acid can spoil the inhibitory substances and organic acids in food (De Simone et al. 2021). For this, the use of chemicals becomes necessary and in this time, the other substances reduce the food value. The benefits of the process are improving the value of nutritional food, controlling the intestinal infections, developing the digestion system with lactose, controlling the different types of cancer diseases, cholesterol and serum level. 

According to Voidarou et al. 2020, here the fourth topic is on effectiveness of lactic acid bacteria which produces bacteriocin which is isolated from bifid bacterium. It is totally against spoilage pathogens and microorganisms. These all are the isolation of vegetables and fruits but the preservation procedures are very slow (Voidarou et al. 2020). The efficiency of this bacterial enzyme is very effective to maintain the freshness of fruits and vegetables. There is no chance of having any type of side effects because of pathogens and microorganisms. But the excessive use of them can destroy the food quality and reduce the nutritional value of fresh foods.

According to Moraes Bazioli et al. 2019, here the fifth topic is on control of biological pathogens like citrus postharvest. The pathogen creates the infection in the fresh foods that cannot be used in the right time and creates the severe disease with the serious effects of them (Moraes Bazioli et al. 2019). Imazalil, pyrimethanil, thiabendazole and fludioxonil are included in these fungicides and there is less chance of having these types of disorders. The environment and human health can be secured in this type of infection and always maintain the hygienic environment through the systematic way.

According to Kawacka et al. 2020, here the sixth topic is effectiveness inhibition effects of Listeria Monocytogenes for changing the environments of food processing and food products (Kawacka et al. 2020). The bacteria play a vital role to maintain the effectiveness and as a result, the inhibition process cannot be developed. Mainly it is helpful in the time of food processing because proper environment is very necessary in this time.

According to Wang et al. 2020, here the seventh topic is on bio control strain of CQ-40 Pseudomonas Aeruginosa and Botrytis Cinerea growth controlling and promotion in tomato (Wang et al. 2020). It mainly affects ripe and fresh food like tomatoes and by using this, it is useful to maintain the bio control strain and the process gives the future benefits to develop the quality.

According to Kwon et al. 2019, here the eighth topic is on increasing the yields in cultivation and controlling the fungal diseases. At this time, the helpful bacteria are Lysobacter Antibiotics HS124 (Kwon et al. 2019). It is used to cultivate the value of food by which the nutritional value can easily be increased and maintain the limit of any fungal disease as there is no chance of having any difficulties between the people.

According to Zhang et al. 2020, here the ninth topic is antagonistic yeast which means it is the promotion of chemical fungicides where the controlling process becomes easy because in this term, all results go in positive form and there is no chance of having any type of bad effects in this formation (Zhang et al. 2020).

According to Konsue et al. 2020, here the tenth topic is on biological control on rot fruit and for this, the chosen fruit is mango (Konsue et al. 2020). It gives the details on the process of controlling in the biological way and for this; the terms and conditions must be used to save the fruit from pesticide attack.

According to Vejarano, R. 2018, here the eleventh topic is on potential use and controlling of winemaking process and the selected bacteria is Saccharomycodes Ludwigii (Vejarano, R. 2018). In the time of making wine one must be careful about the work efficiency and limitations. As a benefit of it, the quality and time both can easily be saved. 

According to Gautam et al. 2019, here the twelfth topic is on management of shoot borer and Brinjal. In the time of maintenance of the fruits and vegetables, the necessary option is to collect and gather it in the pleasant environment as it can be safe from the germs effects (Gautam et al. 2019). 

According to Hong et al. 2022, here the thirteen topics is on improvement of fruit yield and controlling of fungal disease (Hong et al. 2022). Here the chosen fruit is strawberry and the useful bacteria are Bacillus Velezensis CE 100. This is helpful bacteria to save the fruit from any fungal infection and develop its shelf life.

According to Chen et al. 2020, here the fourteen topic is on bio control agent and the used solution is Xinyu Retard Tangerine Senescence and the name of the bacteria is Paenibacillus Brasilensis YS1 ( Chen et al. 2020). It is the very first reaction solution and it works on any type of fresh fruits and vegetables.

According to Abate et al. 2021, here the fifteen topics is on the challenges of mango production and it is worked at white scale of mango (Abate et al. 2021). For this, if there can happen any type of fungal infection in the cell of mango then it can be easily detected.

According to Kadoi? Balaško et al. 2020, here the sixteen topics are on controlling management practices and challenges in pest management which is applicable on codling moths (Kadoi? Balaško et al. 2020). It is very important to reduce the side effects of codling moths because by depending on this, the food value can be improved.

According to Puppato et al. 2020, here the seventeenth topic is on Leptopilina Japonica which is first found in Europe (Puppato et al. 2020). By using this, fresh fruits and vegetables of Europe are saved and these are kept safe from unhygienic effects.

According to Mathulwe et al. 2021, here the eighteenth topic is on controlling the use of nematodes and entomopathogenic fungi (Mathulwe et al. 2021). The general review is on the bacteria, Pseudococcus Viburni and Mealybug by which the pesticides and fungal infections can easily be controlled.

According to Abd-Elgawad, M.M. 2021, here the nineteenth topic is on the Mediterranean of the fruit fly. The fly can damage the quality of food and make a huge loss in nutritional value which can never be supplemented in any form (Abd-Elgawad, M.M. 2021). Fruit fly has the power to damage the fruits and totally spoils it nutritional value. To maintain awareness, from the first time, the people should maintain disciplined order by creating the exact terms and conditions. There is no chance of having any loss in this perspective and all could be done in a specific category.

According to Dias et al. 2018, here the twentieth topic is on research management about the fruit fly where the controlling tactics and monitoring process is very necessary means in this part, the observation and awareness of the management was detected to preserve the fresh fruits and vegetables (Dias et al. 2018). Here is mainly the need of controlling and monitoring process by which they can easily understand the point of view and make the less chance of having the criticality in the starting points. The management team must be careful about this matter and process of good communication is important to develop the process in an efficient way.

Research Gaps

Here the research is based on a secondary method and for this; the data is collected from the recent journal articles. It is also based on the secondary data analysis process. But there are some limitations in the research topic. The importance of lactic acid in fresh fruits and vegetables is not mentioned properly and the sustainability effects of it do not clarify in an exact way. The gap is created if there can found any difference in researcher’s work. Group discussion and communication with the experienced people are very important. Otherwise it makes a big loss to find proper hygiene environment and diseased free condition. It is the main problem of finding data from the articles and for this, there has created a big gap in the time of researching. For this reason, there is no possibility of developing the topic and presenting it perfectly to the people.

Findings

In this portion, a short description on the overall topic is presented. The main discussion points are given below:

• Working of the lactic acid bacteria as antibacterial agents for extending their shelf life
• Screening of the lactic acid bacteria for the process of bio control
• Effectiveness of lactic acid bacteria which produces bacteriocin
• Controlling of biological pathogens to inhibit the effects of Listeria Monocytogenes for changing the environments
• Bio control strain of CQ-40 Pseudomonas Aeruginosa and Botrytis Cinerea
• Increasing the yields in cultivation and controlling the fungal diseases through biological control on rot fruit
• Potential use and controlling of winemaking process and management of shoot borer and Brinjal
• Improvement of fruit yield and controlling of fungal disease to overcome the challenges of mango production
• Controlling management practices and challenges in pest management
• The Mediterranean of the fruit fly and research management on it
• Controlling the use of nematodes and entomopathogenic fungi

Conclusion

Here the topic is the bio control process on fresh vegetables and fruits. At the time, lactic acid was used as a sustainable form. The discussion points are research questions, literature review, research gaps and findings. The necessity of the topic in fresh fruits and vegetables is not mentioned in an exact way and the sustainability effects of it do not clarify properly. 

References

Journals

Agarbati, A., Canonico, L., Pecci, T., Romanazzi, G., Ciani, M. and Comitini, F., 2022. Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea. Microorganisms, 10(2), p.200.

Agriopoulou, S., Stamatelopoulou, E., Sachadyn-Król, M. and Varzakas, T., 2020. Lactic acid bacteria as antibacterial agents to extend the shelf life of fresh and minimally processed fruits and vegetables: Quality and safety aspects. Microorganisms, 8(6), p.952.

Capozzi, V., Fragasso, M. and Bimbo, F., 2021. Microbial resources, fermentation and reduction of negative externalities in food systems: patterns toward sustainability and resilience. Fermentation, 7(2), p.54.

Capozzi, V., Tufariello, M., De Simone, N., Fragasso, M. and Grieco, F., 2021. Biodiversity of oenological lactic acid bacteria: Species-and strain-dependent plus/minus effects on wine quality and safety. Fermentation, 7(1), p.24.

De Simone, N., Pace, B., Grieco, F., Chimienti, M., Tyibilika, V., Santoro, V., Capozzi, V., Colelli, G., Spano, G. and Russo, P., 2020. Botrytis cinerea and table grapes: A review of the main physical, chemical, and bio-based control treatments in post-harvest. Foods, 9(9), p.1138.

Dopazo, V., Luz, C., Quiles, J.M., Calpe, J., Romano, R., Mañes, J. and Meca, G., 2022. Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi. Journal of the Science of Food and Agriculture, 102(3), pp.898-907.

Illueca, F., Vila-Donat, P., Calpe, J., Luz, C., Meca, G. and Quiles, J.M., 2021. Antifungal activity of biocontrol agents in vitro and potential application to reduce mycotoxins (aflatoxin B1 and ochratoxin A). Toxins, 13(11), p.752.

Kawacka, I., Olejnik-Schmidt, A., Schmidt, M. and Sip, A., 2020. Effectiveness of phage-based inhibition of Listeria monocytogenes in food products and food processing environments. Microorganisms, 8(11), p.1764.

Konuray, G. and Erginkaya, Z., 2018. Potential use of Bacillus coagulans in the food industry. Foods, 7(6), p.92.

López-Seijas, J., García-Fraga, B., da Silva, A.F. and Sieiro, C., 2019. Wine lactic acid bacteria with antimicrobial activity as potential biocontrol agents against fusarium oxysporum f. sp. lycopersici. Agronomy, 10(1), p.31.

Moraes Bazioli, J., Belinato, J.R., Costa, J.H., Akiyama, D.Y., Pontes, J.G.D.M., Kupper, K.C., Augusto, F., de Carvalho, J.E. and Fill, T.P., 2019. Biological control of citrus postharvest phytopathogens. Toxins, 11(8), p.460.

Moye, Z.D., Woolston, J. and Sulakvelidze, A., 2018. Bacteriophage applications for food production and processing. Viruses, 10(4), p.205.

Nardi, T., 2020. Microbial resources as a tool for enhancing sustainability in winemaking. Microorganisms, 8(4), p.507.

Pellegrini, M., Pagnani, G., Bernardi, M., Mattedi, A., Spera, D.M. and Gallo, M.D., 2020. Cell-free supernatants of plant growth-promoting bacteria: A review of their use as biostimulant and microbial biocontrol agents in sustainable agriculture. Sustainability, 12(23), p.9917.

Petrova, P., Arsov, A., Tsvetanova, F., Parvanova-Mancheva, T., Vasileva, E., Tsigoriyna, L. and Petrov, K., 2022. The Complex Role of Lactic Acid Bacteria in Food Detoxification. Nutrients, 14(10), p.2038.

Smaoui, S., Agriopoulou, S., D’Amore, T., Tavares, L. and Mousavi Khaneghah, A., 2022. The control of Fusarium growth and decontamination of produced mycotoxins by lactic acid bacteria. Critical Reviews in Food Science and Nutrition, pp.1-28.

Tenea, G.N., Hurtado, P. and Ortega, C., 2020. A novel Weissella cibaria strain UTNGt21O isolated from wild Solanum quitoense Fruit: Genome sequence and characterization of a peptide with highly inhibitory potential toward gram-negative bacteria. Foods, 9(9), p.1242.

Voidarou, C., Alexopoulos, A., Tsinas, A., Rozos, G., Tzora, A., Skoufos, I., Varzakas, T. and Bezirtzoglou, E., 2020. Effectiveness of bacteriocin-producing Lactic acid bacteria and Bifidobacterium isolated from honeycombs against spoilage microorganisms and pathogens isolated from fruits and vegetables. Applied Sciences, 10(20), p.7309.

Yap, P.C., MatRahim, N.A., AbuBakar, S. and Lee, H.Y., 2021. Antilisterial potential of lactic acid bacteria in eliminating Listeria monocytogenes in host and ready-to-eat food application. Microbiology Research, 12(1), pp.234-257.

Zadravec, M., Markov, K., Leši?, T., Frece, J., Petrovi?, D. and Pleadin, J., 2022. Biocontrol Methods in Avoidance and Downsizing of Mycotoxin Contamination of Food Crops. Processes, 10(4), p.655.