Preliminary report on the study of postharvest fruit rot bacteria and yeasts in Lanzhou Lily (Lilium davidii var. unicolor) in China

Abstract

Fruit rot is one of the most important factors affecting the postharvest quality and shelf life of Lanzhou Lily fruits. The aims of this study were to characterize different isolates from Lanzhou Lily using morphological and molecular approaches and to test their pathogenicity in Lanzhou Lily fruit. Different isolates were collected from decayed Lanzhou Lily fruits in Lanzhou in Gansu Province in China during 2016 and 2017. In total, four isolates were obtained and identified based on their DNA sequences of the 16S rDNA and 26S rDNA genes in combination with the morphological characteristics of the cultures and sporulation. Of the four isolates, one was identified as Bacillus safensis, one was Stenotrophomonas maltophilia and the other two isolates were Metschnikowia pulcherrima. The pathogenicity tests showed that all four isolates were pathogenic in Lanzhou Lily fruit. Previously Fusarium tricinctum has been reported to be the primary cause of fruit rot in Lanzhou Lily throughout the world. Our report is the first to show results that indicate that B. safensis, S. maltophilia and M. pulcherrima are pathogenic in Lanzhou Lily in China. This is the first report on the bacteria and yeast that infect Lanzhou Lily fruits.

Preservation activity of Artemisia essential oils and a monomer in treating pepper bacterium and fungus diseases

“…The tissue fluid of counting capillaries inoculated for 24 hr was smeared on the surface of the culture medium, according to the results of bacteria count (Figure 3), extracts from roots, stems, leaves and fruits could attract CEP4 pathogens and grew better than other pathogens, the number of bacteria reached about 10 8 -10 9 cfu/ml, respectively. Flower extracts were more likely to parasitize CEP2 bacteria; the extract of root could attract the growth of pathogenic bacteria more than the extract of other parts, which was in accordance with the results by Ling et al (2018). Among the four pathogens, CEP3 bacteria had the lowest sensitivity to tissue extracts from different parts of the peppers, the attractiveness of the extract of fruit to CEP1 was the lowest compared with other strains, and the number of bacteria was only 5.4 × 10 8 cfu/ml, this was consistent with the results of Pathogenicity comparison.…”

“…Some microorganisms can infect plants with only a few wounds, such as insect bites and physiological wounds. Blue mold and green mold are very common wound infection diseases after harvest (Ling et al, 2018). The pathogenic microorganisms change the permeability of cell membrane after entering the host, which leads to a large amount of leakage of electrolytes, proteins, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and EC 50 values of the material to bacteria were between 1.25-15.00 and 5.38-26.25 μg/ml.…”

Two New Isospirostanol‐Type Saponins from the Bulbs of Lilium Brownii and Their Anti‐Hepatocarcinogenic Activity

“…The genus Lilium, which contains more than 110 recognized species with wide geographical distribution and rich chemical diversity, has been the subject of extensive research in the field of natural product chemistry for many years. [21] Furthermore, the flowers of many plants in this genus are frequently utilized for their symbolic significance and ornamental value in weddings, celebrations, and memorial ceremonies, as well as in flower arrangements and garden decorations. [22] More importantly, several plants in the genus Lilium, including Lilium lancifolium, Lilium brownii and Lilium Pumilum, have been utilized as a medicinal and edible resource in China.…”

Lemon grass essential oil improves Gladiolus grandiflorus postharvest life by modulating water relations, microbial growth, biochemical activity, and gene expression

“…1 B). This might be due to the acidic nature of the microemulsions of LG essential oil 39 . The acidic condition of the microemulsion is reported to prevent microbial growth as microbes required higher pH for its growth and development 40 .…”