Development of a kaolin-based Bacillus velezensis BF01 composite for application in biocontrol of postharvest strawberry diseases

文献类型： 外文期刊

第一作者： Lu, Hongling

作者： Lu, Hongling;Wang, Qiannan;An, Bang;Lu, Hongling;Wang, Qiannan;An, Bang;Guo, Suxia

作者机构：

关键词： bacillus velezensis; antifungal ability; volatile organic compounds; kaolin; strawberry preservation

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2025 年 105 卷 10 期

页码：

收录情况： SCI

摘要： BACKGROUNDBiological control agents are promising alternatives to conventional fungicides for managing postharvest diseases but their practical use is hindered by variable effectiveness and by application challenges. One promising yet underexplored approach involves utilizing bacteria that produce volatile organic compounds (VOCs) with antifungal properties.RESULTSIn this study, Bacillus velezensis BF01, a strain with significant antifungal activity, was identified and isolated. Volatile organic compounds produced by this strain inhibited the growth and conidial germination of Botrytis cinerea, Fusarium oxysporum, and Colletotrichum gloeosporioides. Gas chromatography-mass spectrometry identified 90 VOCs, with ketones, esters, nitrogen compounds, aldehydes, and alcohols as the dominant components, many of which exhibited antifungal or plant resistance-inducing properties. To enhance practical application, B. velezensis BF01 was incorporated into a kaolin-based composite, which maintained long-term viability under refrigerated conditions and inhibited fungal growth through the controlled release of volatile organic compounds. This composite significantly extended the shelf life of strawberries by reducing postharvest decay.CONCLUSIONThe development of a kaolin-based B. velezensis BF01 composite provides an effective and sustainable biocontrol strategy for postharvest disease management. By improving bacterial stability and facilitating the controlled release of antifungal volatile organic compounds, this approach offers a practical alternative to chemical fungicides, highlighting its potential in extending fruit shelf life and improving food safety. (c) 2025 Society of Chemical Industry.

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