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Biological control agents colonize litchi fruit during storage and stimulate physiological responses to delay pericarp browning

文献类型： 外文期刊

作者： Zheng, Li 1 ; Huang, Shilian 3 ; Huang, Jiehao 1 ; Deng, Yizhen 2 ; Wu, Zhenxian 4 ; Jiang, Zide 2 ; Yu, Guohui 1 ;

作者机构： 1.Zhongkai Univ Agr & Engn, Key Lab Sustainable Control Fruit & Vegetable Dis, Innovat Inst Plant Hlth, Key Lab Green Prevent & Control Fruits & Vegetable, Guangzhou, Peoples R China

2.South China Agr Univ, Dept Plant Pathol, Guangdong Prov Key Lab Microbial Signals & Dis Con, Guangzhou, Peoples R China

3.Guangdong Acad Agr Sci, Inst Fruit Tree Res, Guangdong Prov Key Lab Trop & Subtrop Fruit Tree R, Key Lab South Subtrop Fruit Biol & Genet Resource, Guangzhou, Peoples R China

4.South China Agr Univ, Engn Res Ctr Postharvest Technol Hort Crops South, Minist Educ, Guangdong Prov Key Lab Postharvest Sci Fruit & Veg, Guangzhou, Peoples R China

关键词： anthocyanin content; biocontrol agents; colonization; delayed browning; enzyme activity; litchi fruit

期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：5.2； 五年影响因子：6.2 ）

ISSN：

年卷期： 2023 年 13 卷

页码：

收录情况： SCI

摘要： IntroductionLitchi is an economically important fruit in subtropical countries, but pericarp browning can limit its shelf life outside of controlled storage conditions. Effective and sustainable biological control strategies are needed to protect fruit against postharvest browning. Results and DiscussionIn this study, we show that the four bacterial strains Bacillus licheniformis HS10, B. amyloliquefaciens LI24 and PP19, and Exiguobacterium acetylicum SI17 can delay fruit browning in both laboratory trials (LTs) and field plus laboratory trials (FLTs). Strains HS10, LI24, PP19 and SI17 showed 47.74%, 35.39%, 33.58% and 32.53% browning-inhibitory efficacy respectively at 180 h in LT. Litchi sarcocarp interior sourced isolate SI17 showed 74.05% inhibit-brown efficacy at 216 h in FLTs, performing better in FLT than in LT. Furthermore, strains PP19 and SI17 colonized the fruit pericarp and increased total phenolic and anthocyanin contents but decreased peroxidase and polyphenol oxidase activity. This is the first report of E. acetylicum (SI17) and B. licheniformis (HS10) strains acting as biological control agents (BCAs) to delay postharvest browning in litchi fruit. We conclude that PP19 and SI17 are promising BCAs against fruit browning, and their application could be effective for prolonging the shelf life of harvested litchi fruit.

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