Qin Xiaojie, Xiao Hongmei, Cheng Xu, Zhou Hailian, Si Linyuan
Key Laboratory of Quality and Safety Risk Assessment in Agricultural Products Preservation (Nanjing), Ministry of Agriculture /College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China; MOST-USDA Joint Research Center for Food Safety and Bor Luh Food Safety Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China.
Key Laboratory of Quality and Safety Risk Assessment in Agricultural Products Preservation (Nanjing), Ministry of Agriculture /College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China.
Food Microbiol. 2017 May;63:205-212. doi: 10.1016/j.fm.2016.11.005. Epub 2016 Nov 9.
Gray mold caused by Botrytis cinerea led to severe postharvest losses for strawberry industry. In recent years, some studies have shown that postharvest diseases of strawberry can be controlled by using bacterial, fungal and yeast strains. The yeast strain Hanseniaspora uvarum was shown as an effective antagonist against B. cinerea growth. Here, we further investigated the volatile organic compounds (VOCs) production of H. uvarum and how this could impact on postharvest gray mold control of strawberry. A total of 28 VOCs were detected by GC-MS in the headspace of H. uvarum and strawberry with/without B. cinerea (SI and RSI ≥800). Among these VOCs, 15 VOCs were detected in both conditions, 4 VOCs were H. uvarum and strawberry without B. cinerea and the other 9 VOCs were only detected when B. cinerea was inoculated. Two VOCs, ethyl acetate and 1,3,5,7-cyclooctatetraene, enhanced by inoculation of B. cinerea. In in vitro assay, H. uvarum significantly inhibited mycelial growth and spore germination of B. cinerea via VOCs production. Moreover, in vivo assay showed that H. uvarum reduced B. cinerea infection of strawberry and maintained fruit appearance, firmness and total soluble solids via VOCs production. Collectively, our results showed that H. uvarum VOCs significantly controlled postharvest gray mold of strawberry and prolonged the storage time and shelf life.
由灰葡萄孢引起的灰霉病给草莓产业造成了严重的采后损失。近年来，一些研究表明，利用细菌、真菌和酵母菌株可以控制草莓的采后病害。葡萄汁有孢汉逊酵母菌株被证明是对抗灰葡萄孢生长的有效拮抗剂。在此，我们进一步研究了葡萄汁有孢汉逊酵母产生的挥发性有机化合物（VOCs）以及这如何影响草莓采后灰霉病的防治。通过气相色谱 - 质谱联用仪（GC - MS）在有/无灰葡萄孢的葡萄汁有孢汉逊酵母和草莓的顶空中总共检测到28种挥发性有机化合物（相似度指数和相对相似度指数≥800）。在这些挥发性有机化合物中，在两种情况下都检测到了15种挥发性有机化合物，4种挥发性有机化合物是在没有灰葡萄孢的葡萄汁有孢汉逊酵母和草莓中检测到的，另外9种挥发性有机化合物仅在接种灰葡萄孢时才被检测到。两种挥发性有机化合物，乙酸乙酯和1,3,5,7 - 环辛四烯，通过接种灰葡萄孢而增加。在体外试验中，葡萄汁有孢汉逊酵母通过产生挥发性有机化合物显著抑制了灰葡萄孢的菌丝生长和孢子萌发。此外，体内试验表明，葡萄汁有孢汉逊酵母通过产生挥发性有机化合物减少了草莓上灰葡萄孢的感染，并保持了果实外观、硬度和总可溶性固形物。总体而言，我们的结果表明，葡萄汁有孢汉逊酵母挥发性有机化合物显著控制了草莓采后灰霉病，并延长了储存时间和货架期。
