The inhibitory effect of volatile organic compounds produced by <i>Bacillus subtilis</i> CL2 on pathogenic fungi of wolfberry

Ling, Lijun; Zhao, Yunhua; Tu, Yixin; Yang, Caiyun; Ma, Wenxia; Feng, Shenglai; Lu, Lu; Zhang, Ji

doi:10.1002/jobm.202000522

Cited by 24 publications

(13 citation statements)

References 34 publications

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“…Pathogenic fungi Phytophthora capsici (ACCC 37132), Colletotrichum capsici (ACCC 36946), F. oxysporum (ACCC 39326), B. cinerea (ACCC 37347), Rhizoctonia solani (ACCC 38870), F. graminearum (ACCC 39334) were obtained from Agricultural Culture Collection of China, Beijing. F. annulatum (MT 434004), Talaromyces tumuli (MT 434003), Colletotrichum fioriniae (MN 944922), and F. arcuatisporum (MN 944920) were isolated from disease plants and all pathogenic strains were stored in the laboratory ( Ling et al, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

“…The method used for identifying VOC components of B. velezensis L1 is consistent with that described in our previous study (Ling et al, 2021). Then, 10 μl of the bacterial suspension of strain L1 was inoculated into a 20-mL headspace vial containing 5 ml of solid LB medium.…”

Section: Identification Of Vocsmentioning

confidence: 97%

“…Wolfberry fungal pathogen A. iridiaustralis LB7 (MN 944921) was supplied by the College of Life Sciences, Northwest Normal University, China's Plant-Microbe Interactions Research Lab. This pathogen has been demonstrated to significantly worsen postharvest wolfberry deterioration in our previous study (Ling et al, 2021). A. iridiaustralis was inoculated on PDA at 28°C for 7 days, the fungal spores were resuspended in SDW, and the concentration of the spore suspension was adjusted to 1 × 10 5 spores/mL with a hemocytometer.…”

Section: Culture Media and Microorganismsmentioning

confidence: 99%

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Volatile organic compounds produced by Bacillus velezensis L1 as a potential biocontrol agent against postharvest diseases of wolfberry

et al. 2022

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Volatile organic compounds (VOCs) produced by antagonistic microorganisms have good biocontrol prospects against postharvest diseases. Infection caused by Alternaria iridiaustralis and 10 other significant fungal diseases can be successfully inhibited by VOCs produced by an identified and screened endophytic strain L1 (Bacillus velezensis). This study revealed the in vivo and in vitro biocontrol effects of VOCs released by B. velezensis L1 on A. iridiaustralis, a pathogenic fungus responsible for rot of wolfberry fruit. The inhibition rates of VOCs of B. velezensis L1 on the mycelial growth of A. iridiaustralis in vitro were 92.86 and 90.30%, respectively, when the initial inoculum concentration on the plate was 1 × 109 colony forming unit (CFU)/ml. Spore germination and sporulation were 66.89 and 87.96%, respectively. VOCs considerably decreased the wolfberry’s disease index and decay incidence in vivo. Scanning electron microscopy revealed that the morphological and structural characteristics of A. iridiaustralis could be altered by VOCs. Ten VOCs were identified through headspace-gas chromatography-ion mobility spectrometry. Pure chemical tests revealed that 2.3-butanedione had the strongest antifungal effects, totally inhibiting A. iridiaustralis in wolfberry fruit at a 60 μl/L concentration. The theory underpinning the potential application of VOCs from B. velezensis is provided herein. This is also the first study to document the antifungal capabilities of the B. velezensis strain on postharvest wolfberry fruit.GRAPHICAL ABSTRACT

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Section: Methodsmentioning

confidence: 99%

Section: Identification Of Vocsmentioning

confidence: 97%

Section: Culture Media and Microorganismsmentioning

confidence: 99%

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Volatile organic compounds produced by Bacillus velezensis L1 as a potential biocontrol agent against postharvest diseases of wolfberry

et al. 2022

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“…No adverse health effects have been reported at the level of 2,3-butanedione added to foods ( Morgan et al, 2016 ). Our latest study found that endophytic Bacillus subtilis CL 2 could significantly inhibit postharvest pathogens of wolfberry by producing VOCs, and the composition and function test of VOCs showed that 2,3-butanedione is the main active ingredient ( Ling et al, 2021 ). 2,3-butanedione has always been used as an edible additive, and it is safe and harmless ( Hallagan, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Fungal pathogens causing postharvest fruit rot of wolfberry and inhibitory effect of 2,3-butanedione

Ling

Luo²,

Zhao³

et al. 2023

Front. Microbiol.

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Fungal pathogen contamination is one of the most important factors affecting the postharvest quality and shelf life of wolfberry fruits. Therefore, the prevention and control of fungal pathogens that cause fruit rot has become particularly important. Volatile antifungal agents of biological origin have broad application prospects. They may be safer and more efficient than traditional physical and chemical methods. Four pathogenic fungi were isolated and purified from rotting wolfberry. These pathogenic fungi were determined to be Mucor circinelloides LB1, Fusarium arcuatisporum LB5, Alternaria iridiaustralis LB7, and Colletotrichum fioriniae LB8. In vitro fumigation experiments showed that 2,3-butanedione can effectively inhibit the mycelial growth, spore germination, and sporulation ability of pathogenic fungi. The scanning electron microscope (SEM) showed morphological changes in hyphae. Propidium iodide (PI) Staining and leakage of 260 and 280 nm-absorbing increased, suggesting damage to cell membranes. Furthermore, 2,3-butanedione was found to significantly improve fruit firmness, soluble solid, total phenol, flavonoid, and soluble sugar content, as well as higher SOD enzyme activity and lower PPO and POD enzyme activity in the treated fruit, indicating that 2,3-butanedione can effectively reduce the adverse effects of pathogenic fungi in wolfberry. Based on these results, we conclude that 2,3-butanedione is effective against infection by pathogenic fungi in post-harvest wolfberry. 2,3-butanedione should be considered a viable substitute for conventional fungicides that are currently used to control rot in wolfberry.

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“…Given their high perishability, high water content, and susceptibility to damage and rot [ 7 ], fresh goji berries are generally only available in areas where they are cultivated. This is also due to the lack of information on the goji berry’s postharvest behavior and storage recommendations [ 8 ]. Dipping in lecithin solution [ 9 ] and edible coating applications based on lotus leaf extract [ 7 ] have been studied to prolong the shelf-life of goji.…”

Section: Introductionmentioning

confidence: 99%

Quality of Goji Berry Fruit (Lycium barbarum L.) Stored at Different Temperatures

Fatchurrahman

Amodio

Colelli

2022

Foods

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Goji berries are widely known for their outstanding nutritional and medicinal properties; they are usually found in the market as dried fruit or as juice because the fruit has a short shelf-life, and little information is available about its postharvest behavior at low temperatures. This study aimed to determine the storage performance of goji berry fruit by evaluating physicochemical, and sensorial attributes during storage at three different temperatures (0, 5, and 7 °C) for 12 days in a range that has not been extensively studied before. In addition, fruit respiration and ethylene production rates were also measured at the three temperatures. Fruit stored at 0 °C showed the lowest respiration rate and ethylene production (5.8 mg CO2 kg−1h−1 and 0.7 µg C2H4 kg−1h−1, respectively); however, at this temperature, the incidence and severity of pitting and electrolytic leakage were the highest. In contrast, 5 °C was found to be the best storage temperature for goji berry fruit; the fruit appeared fresh and healthy, had the highest scores during sensory analysis with an acceptable general impression, and had the lowest amount of damage attributable to chilling injury, with 17.1% fruit presenting with shriveling, 12.5% pitting, 6.7% mold, and 35% electrolytic leakage on day 9 of storage. Storage of goji berries at 7 °C resulted in the lowest marketability and the highest incidence of decay. Significant differences were also found in the phytochemical attributes, vitamin C content, soluble solid content (SSC), titratable acidity (TA), SSC/TA ratio, total polyphenol content, 2,2-diphenylpicrylhydrazy (DPPH), and anthocyanin content. This study revealed that a storage temperature of 5 °C for 9 days is recommended to maintain the quality of fresh goji berry. Thus, broadening the existing knowledge of the postharvest behavior of fresh goji berries; our results can help improve the commercial life of goji berries and ensure high-quality attributes throughout distribution.

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The inhibitory effect of volatile organic compounds produced by Bacillus subtilis CL2 on pathogenic fungi of wolfberry

Cited by 24 publications

References 34 publications

Volatile organic compounds produced by Bacillus velezensis L1 as a potential biocontrol agent against postharvest diseases of wolfberry

Volatile organic compounds produced by Bacillus velezensis L1 as a potential biocontrol agent against postharvest diseases of wolfberry

Fungal pathogens causing postharvest fruit rot of wolfberry and inhibitory effect of 2,3-butanedione

Quality of Goji Berry Fruit (Lycium barbarum L.) Stored at Different Temperatures

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