Postharvest Control of Litchi Fruit Rot by Bacillus subtilis

Jiang, Yueming; Zhu, X.; Li, Y.B.

doi:10.1006/fstl.2001.0758

Cited by 78 publications

(29 citation statements)

References 30 publications

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“…Litchis easily lose their red pigment after harvest, and become susceptible to fungi [9]. Jiang et al [10] reported that NaHSO 3 combined with HCl preserved the red colour.…”

Section: Resultsmentioning

confidence: 99%

Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage

Jing

Huang

Yang

et al. 2013

Chemistry Central Journal

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BackgroundLitchi (Litchi chinensis Sonn.) fruit are highly perishable and have a very short shelf life, easily turning brown and decaying. This study investigated the efficiency of pyrogallol, a catechin on the physiology and biochemistry in relation to storage life of litchi fruit.ResultsFruit were treated with pyrogallol at 1 mM and then stored at ambient temperature (25°C) or low temperature (4°C). Compared with control, pyrogallol significantly reduced pericarp browning and delayed the rotting of fruit day 4 at 25°C, and on day 30 at 4°C. The chemical treatment reduced respiration rate and the activities of peroxidase (POD) and polyphenol oxidase (PPO), and delayed the loss of membrane permeability. Pyrogallol increased the activity of phenylalanine ammonia-lyase (PAL), delayed the loss of anthocyanin and phenolics, and maintained high 2,2-diphenyl-1-picrlhydrazyl (DPPH) radical scavenging activity and reducing power. High performance liquid chromatograph (HPLC) analysis clearly indicated that treated fruit contained higher concentration of the four phenolic compounds procyanidin B1, (+)-catechin, (−)-epicatechin and (−)-epicatechin-3-gallate.ConclusionsThe application of pyrogallol partially reducing pericarp browning and changed quality-related physiological activities and, thus, pyrogallol could have beneficial effects on pericarp browning and fruit decay control, and could be helpful for litchi fruit postharvest storage.

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“…Litchis easily lose their red pigment after harvest, and become susceptible to fungi [9]. Jiang et al [10] reported that NaHSO 3 combined with HCl preserved the red colour.…”

Section: Resultsmentioning

confidence: 99%

Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage

Jing

Huang

Yang

et al. 2013

Chemistry Central Journal

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“…lentis (El-Hassan & Gowen, 2006) Lettuce P. aphanidermatum (Corrêa et al, 2010) Litchi Peronophythora litchi (Jiang et al, 2001) www.intechopen.com…”

Section: Grapementioning

confidence: 99%

Bacillus-Based Biological Control of Plant Diseases

Cawoy

Bettiol²,

Fickers

et al. 2011

Pesticides in the Modern World - Pesticides Use and Management

150

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“…iturin, surfactin, fengycin), enzymes that degrade fungal structural polymers (e.g. chitinase, β-1,3 glucanase), and antifungal volatiles (Fiddaman and Rossall 1993;Knox et al 2000;Jiang et al 2001;Pinchuk et al 2002;Leelasuphakul et al 2006). The result would be that CPA-8 would not inhibit M. laxa conidia that survive after the HW treatment which would be able to grow at 0°C.…”

Section: Discussionmentioning

confidence: 93%

Combination of hot water, Bacillus subtilis CPA-8 and sodium bicarbonate treatments to control postharvest brown rot on peaches and nectarines

et al. 2010

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The aim of this study was to evaluate the effect of hot water (HW), antagonists and sodium bicarbonate (SBC) treatments applied separately or in combination to control Monilinia spp. during the postharvest storage of stone fruit. Firstly, we investigated the effect of HW temperatures (55-70°C) and exposure times (20-60 s), seven antagonists at two concentrations (10 7 or 10 8 cfu ml −1 ) and four SBC concentrations (1-4%). The selected treatments for brown rot control without affecting fruit quality were HW at 60°C for 40 s, SBC at 2% for 40 s and the antagonist CPA-8 (Bacillus subtilis species complex) at 10 7 cfu ml −1 . The combinations of these treatments were evaluated in three varieties of peaches and nectarines artificially inoculated with M. laxa. When fruit were incubated for 5 d at 20°C, a significant additional effect to control M. laxa was detected with the combination of HW followed by antagonist CPA-8. Only 8% of the fruit treated with this combination were infected, compared to 84%, 52% or 24% among the control, CPA-8, and HW treatments, respectively. However, the other combinations tested did not show a significant improvement in effectiveness to control brown rot in comparison with applying the treatments separately. When fruit were incubated for 21 d at 0°C plus 5 d at 20°C, the significant differences between separated or combined treatments were reduced and generally the incidence of brown rot was higher than when fruit were incubated for 5 d at 20°C. Similar results were observed testing fruit with natural inoculum.

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Postharvest Control of Litchi Fruit Rot by Bacillus subtilis

Cited by 78 publications

References 30 publications

Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage

Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage

Bacillus-Based Biological Control of Plant Diseases

Combination of hot water, Bacillus subtilis CPA-8 and sodium bicarbonate treatments to control postharvest brown rot on peaches and nectarines

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