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Ethyl pyruvate (EP) suppressed post-harvest blue mold of sweet cherry fruit by inhibiting the growth of Penicillium oxalicum

文献类型： 外文期刊

作者： Wang, Chu 1 ; Niu, Yu 2 ; Meng, Qiuxia 3 ; Zhang, Lizhen 1 ;

作者机构： 1.Shanxi Univ, Sch Life Sci, Taiyuan 030006, Shanxi, Peoples R China

2.Shanxi Acad Agr Sci, Inst Agr Resources & Econ, Taiyuan, Shanxi, Peoples R China

3.Shanxi Acad Agr Sci, Inst Agr Environm & Resources, Taiyuan, Shanxi, Peoples R China

关键词： post-harvest diseases; penicillium oxalicum; ethyl pyruvate; cherry fruit

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2019 年 99 卷 7 期

页码：

收录情况： SCI

摘要： BACKGROUNDThe shelf-life of fresh sweet cherry is relatively short due to fungal decay during post-harvest storage. To investigate the effect and the mechanism of action of ethyl pyruvate (EP) against blue mold of sweet cherry fruit caused by Penicillium oxalicum, the spores were treated with 25mgL(-1) EP. The spore germination rate of P. oxalicum, the integrities of the cell wall and plasma membrane, reactive oxygen species (ROS) and malondialdehyde (MDA) were evaluated. RESULTSEP treatment significantly suppressed post-harvest blue mold of sweet cherry fruit. We found that the treatment of 25mgL(-1) EP significantly suppressed blue mold of post-harvest sweet cherry fruit by directly inhibiting germination and the mycelial growth of P. oxalicum. After co-inoculation with EP for 30min, the spore germination rate of P. oxalicum was reduced by 83.5%. In addition, the pH of the EP solution was found to affect its antimicrobial activity. After treatment with EP, the cell surface structures of the spores of P. oxalicum were much more incomplete, and higher ROS and MDA values were recorded in the spores. CONCLUSIONSThe results suggested that EP treatment destroyed the integrities of the cell surface structures and caused oxidative damage of the spores of P. oxalicum. (c) 2019 Society of Chemical Industry

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