Review: Fruit collapse and heart rot disease in pineapple: Pathogen characterization, ultrastructure infections of plant and cell mechanism resistance

Abstract

Abstract. Cano-Reinoso DM, Soesanto L, Kharisun, Wibowo C. 2021. Review: Fruit collapse and heart rot disease: Pathogen characterization, ultrastructure infections of plant and cell mechanism resistance. Biodiversitas 22: 2477-2488. Fruit collapse and bacterial heart rot are diseases in pineapple caused by Erwinia chrysanthemi (later classified as Dickeya zeae) which are increasingly prevalent in the last decade, causing devastating production loss in pineapple cultivation. Yet, comprehensive knowledge to tackle such diseases is limited, understandably due to the relatively new emerge of the diseases. Here, we review the causes of bacterial heart rot and fruit collapse, stages of infection, typical symptoms and the occurrence of resistance mechanisms in plants. In pineapple, the fruit collapse is noticeable by the release of juice and gas bubbles, also the shell of the fruit that turns into olive-green. Meanwhile, bacterial heart rot is characterized by water-soaked zones on the leaves, the formation of brown streaks on the lamina and in the mesophyll, and light-brown exudate in the blisters. The most common means of penetration into the host plant used by this type of pathogen is through plant natural openings, injuries and wounds, and entire surfaces. Concurrently, plants and fruits develop disease-resistant mechanisms to inhibit infection growth under this pathogenic attack. These mechanisms can be divided into hypersensitive reactions, locally acquired resistance, and systematic acquired resistance. In addition, pathological infections produce an interaction of the cell wall with pectolytic enzymes. Understanding the membrane breakdown process carried out by these enzymes has become critical to a pineapple protection plan. This review suggests that future research to tackle fruit collapse and bacterial heart rot can be focused on disease-resistant mechanisms, and their effects on the cell wall status with an enzymatic characterization.

Effect of Pre-And Postharvest Treatments with Salicylic Acid on Physicochemical Properties of Pineapple cv. MD2

“…Pineapple is a valuable crop in tropical and subtropical areas of the world (Hossain, 2016;Shamsudin et al, 2020). Low acid hybrids are currently the most exported in the industry, presenting new opportunities and challenges for the farmers (Kleemann, 2016;Cano-Reinoso et al, 2021a). MD2 is one of these low acid hybrids with a significant reputation, receiving a price three times higher than other pineapple hybrids (Bin Thalip et al, 2015).…”

“…A constant problem with MD2 is their susceptibility to natural flowering, shell burning and physiological disorders like flesh translucency, representing ma jor threats to its quality (Soteriou et al, 2014;Cano-Reinoso et al, 2021a). Because of these susceptibilities, the implementation of supplementary mineral fertilizations together with exogenous applications of natural plant compounds have become a medium to control and maintain the optimal quality of diverse pineapple hybrids (Lu et al, 2011;Goñi et al, 2017).…”

Fruit collapse incidence and quality of pineapple as affected by biopesticides based on Pseudomonas fluorescens and Trichoderma harzianum

“…Pineapple diseases are common problem affecting fruit quality, with infections usually beginning in the field and before harvest (Rohrbach and Johnson, 2003;Sipes and Pires de Matos, 2018). Fruit collapse is caused by the bacterium Dickeya zeae (formerly Erwinia chrysanthemi (Peckham et al, 2010;Sueno et al, 2014), which is characterized by exudation of sap and gas in the form of bubbles, an olive-green skin color and cavities within the skeletal fibers that show up in the flesh of the fruit (Aeny et al, 2020;Cano-Reinoso et al, 2021). D. zeae can infect the plant via infection vectors coming from the field, such as already infected plants, ants, beetles, and flies that attack during flower induction, or directly affecting the developed fruit when high temperatures weeks before harvest increase transpiration and allow the bacterium to penetrate directly through the stomata of the skin (Pires de Matos, 2019;Cano-reinoso et al, 2021).…”

“…Fruit collapse is caused by the bacterium Dickeya zeae (formerly Erwinia chrysanthemi (Peckham et al, 2010;Sueno et al, 2014), which is characterized by exudation of sap and gas in the form of bubbles, an olive-green skin color and cavities within the skeletal fibers that show up in the flesh of the fruit (Aeny et al, 2020;Cano-Reinoso et al, 2021). D. zeae can infect the plant via infection vectors coming from the field, such as already infected plants, ants, beetles, and flies that attack during flower induction, or directly affecting the developed fruit when high temperatures weeks before harvest increase transpiration and allow the bacterium to penetrate directly through the stomata of the skin (Pires de Matos, 2019;Cano-reinoso et al, 2021). For this reason, fruit collapse symptoms usually occur just before harvest or during postharvest handling, as D. zeae can remain latent for a long time (Rohrbach and Johnson, 2003;Pires de Matos, 2019).…”

“…Recently, low acidity pineapple hybrids have been reported to be more susceptible to this disease (Soteriou et al, 2014;Cano-Reinoso et al, 2021). Currently, these hybrids are the most commonly exported by the industry as fresh fruit because they are attractive to consumers (Chen et al, 2009;Kleemann, 2016).…”