2,5-Dimethoxybenzoic acid
2,5-Dimethoxybenzoic acid has antifungal activity on postharvest pathogens of strawberry fruits.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Postharvest Biology and Technology, 1996, 9(3):325-334.
Antifungal activity of 2,5-dimethoxybenzoic acid on postharvest pathogens of strawberry fruits.[Reference:
WebLink]
METHODS AND RESULTS:
2,5-Dimethoxybenzoic acid(DMB acid) was tested as an antifungal compound to control the postharvest decay pathogens of strawberry fruits. The compound completely inhibited in vitro spore germination and mycelial growth of Botrytis cinerea and Rhizopus stolonifer at a concentration of 5 × 10−3 M. The effect of DMB acid treatments on the decay of strawberry fruits, stored at 20°C or at 3°C plus a period of simulated shelf-life storage, was investigated. A marked reduction in decay development was observed when commercially harvested strawberries were dipped or sprayed with 10−2 M DMB acid. Its practical use on berries under field conditions has been also tested.
CONCLUSIONS:
The best results were obtained when fruits were dipped for 1 minute in 10−2 DMB acid in combination with 0.05% (v/v) Tween 20.
