Pink Disease, a Review of an Asymptomatic Bacterial Disease in Pineapple

Abstract

ABSTRACT-Pink disease is an asymptomatic pineapple disease in the field and is evidenced with a reddark coloration when the infected fruit is processed to obtain products such as juice, jam, and preservatives. Tatumella morbirosei and T. ptyseos (formerly Pantoea citrea) have been demonstrated as causal agents. although T. morbirosei and T. ptyseos have been well studied, there are currently no cost effective control methods in pineapple cultivation. The purpose of this review is to summarize the significant and updated research on the role of pink disease in pineapple.

Efficient Production of 2,5-Diketo-D-gluconic Acid by Reducing Browning Levels During Gluconobacter oxydans ATCC 9937 Fermentation

“…In Erwinia sp. (Sonoyama et al, 1988), G. oxydans (Ji and Gao, 2001), Pseudomonas putida (Nikel and de Lorenzo, 2018), and Tatumella citrea (previously known as Erwinia citrea) (Andreeva et al, 2011;Marin-Cevada and Fuentes-Ramirez, 2016), D-glucose is gradually oxidized to D-gluconic acid (GA), 2keto-D-gluconic acid (2-KG), and 2,5-DKG via glucose dehydrogenase (GDH), D-gluconic acid dehydrogenase (GADH), and 2-keto-D-gluconic acid dehydrogenase (2-KGDH), respectively, on the cell membrane or in the periplasmic space (Kataoka et al, 2015). Then, 2,5-DKG can be transformed into 2-KLG by 2,5-DKG reductase from Corynebacterium glutamate (Badwar et al, 2020).…”