| Abstrakt: |
The use of electrolyzed water as a green solution for managing Fusariumsp. causing agent rhizome to rot in turmeric has the potential for significant biorefinery applications. By using electrolyzed water to inhibit fungal growth, the remaining turmeric rhizomes can be converted into value-added products through various biorefinery processes, contributing to the sustainability of turmeric cultivation. Microbial contamination is the most significant obstacle that must be overcome after harvesting Zingiberaceae. Fusarium oxysporumhad been reported to cause rhizome rot in turmeric. This experiment aimed to evaluate how alkaline electrolyzed water (AlEW) and acidic electrolyzed water (AcEW) affected the ability of Fusariumsp. to proliferate. A solution of NaCl at a concentration of 5% was electrolyzed to produce the electrolyzed water. The spore suspensions were exposed to AcEW for 5 and 10 min at different free chlorine concentrations of 0 (distilled water), 100, 200, 300, and 400 mg/L. Additionally, the spore suspensions were exposed to AlEW for 5 and 10 min at NaOH concentrations of 0 (distilled water), 125, 250, 500, and 750 mg/L. The spores were then spread out on potato dextrose agar (PDA) and cultured for 48 h at room temperature (28±2 °C) after the treatments. Then, using scanning electron microscopy (SEM), morphological damage to mycelial cells was observed. According to the findings, a 5 and 10 min exposure to AcEW at 100 mg/L led to the inhibition of Fusariumsp. growth, whereas, in contrast to the control group, rising AcEW concentrations at 200–400 mg/L led to total inhibition. The second experimental group treated the spore suspensions with AlEW at NaOH concentrations of 0 (distilled water), 125, 250, 500, and 750 mg/L for 5 and 10 min. Mycelial growth suppression was seen after treating AlEW for 5 min at 500 mg/L and 10 min at 250 mg/L. In addition, AlEW at 500 and 700 mg/L obtained the complete inhibition of Fusariumsp. SEM observation revealed that both AcEW and AlEW caused harm to the cell structure at all concentrations tested, as evidenced by the abnormal appearance of mycelial cells under microscopic examination. Hence, the electrolyzed water has the potential to reduce fungal growth during postharvest storage. |
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