| Title: | Potential of Volatile Organic Compounds Emitted by Pseudomonas fluorescens ZX as Biological Fumigants to Control Citrus Green Mold Decay at Postharvest |
| Author(s): | Wang Z; Zhong T; Chen X; Yang B; Du M; Wang K; Zalan Z; Kan J; |
| Address: | "College of Food Science, Southwest University, 2# Tiansheng Road, Beibei, Chongqing 400715, PR China. Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China. Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China. College of Life Science and Engineering, Chongqing Three Gorges University, Chongqing 404000, PR China. Food Science Research Institute of National Agricultural Research and Innovation Center, Budapest H-1022, Hungary" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "In this study, volatile organic compounds (VOCs) were generated by Pseudomonas fluorescens ZX with incubation in nutrient broth (NB), on NA (NB with agar), and on healthy orange fruits, and pure individual components of VOCs were used to manage citrus green mold infected by Penicillium digitatum. At a concentration of 1 x 10(10) cfu/mL, the VOCs from antagonist-containing NA plates inhibited P. digitatum conidial germination and mycelial growth by about 60%, while the VOCs from bacterial fluid exhibited approximately 75% inhibitory effect. Biofumigation by VOCs significantly reduced the disease index, with a higher biocontrol efficacy by VOCs from bacterial fluid (about 51%) than from antagonist-containing NA plates (around 40%) or from antagonist-infested fruit (approximately 24%). Exposure to VOCs led to morphological abnormalities of P. digitatum conidia and hyphae. However, VOCs exhibited poor preventative and curative action against P. digitatum. The storage test showed that biofumigation had no negative effects on fruit quality. Antifungal assays suggested that dimethyl disulfide and dimethyl trisulfide exhibited the highest inhibitory effects, which afforded complete inhibition at the lowest concentrations. In addition, organic acids were also promising in controlling green mold, but only at suitable low concentrations to avoid eliciting fruit's physiological diseases" |
| Keywords: | *Citrus Fruit *Penicillium Plant Diseases *Pseudomonas fluorescens *Volatile Organic Compounds Penicillium digitatum Pseudomonas fluorescens ZX biocontrol citrus fruit green mold disease volatile organic compounds (VOCs); |
| Notes: | "MedlineWang, Zhirong Zhong, Tao Chen, Xuhui Yang, Bing Du, Muying Wang, Kaituo Zalan, Zsolt Kan, Jianquan eng 2021/02/10 J Agric Food Chem. 2021 Feb 24; 69(7):2087-2098. doi: 10.1021/acs.jafc.0c07375. Epub 2021 Feb 9" |
