Chlorine Dioxide Controls Green Mold Caused by in Citrus Fruits and the Mechanism Involved.

Green mold caused by is the main postharvest disease in citrus fruits. The goal of this study is to evaluate the antifungal activity of chlorine dioxide (ClO) against both in vivo and in vitro and to elucidate the underlying mechanism using flow cytometry and scanning electron microscopy. The results showed that 200-1800 mg/L of ClO significantly inhibited the incidence of green mold on kumquats, mandarins, Peru's oranges, and grapefruits caused by Additionally, 200 mg/L of ClO significantly induced cell apoptosis of by increasing the fluorescence intensity of the mitochondrial membrane potential from 118 to 1225 and decreased the living cell rate from 96.8 to 6.1%. Further study demonstrated that the content of malondialdehyde and nucleic acid leakage (OD) of markedly increased, and the mycelial morphology was seriously damaged with increased ClO concentration. These results indicated that ClO could inhibit fungal growth by destroying the membrane integrity of , and the use of ClO may be an alternative strategy to control green mold in postharvest citrus fruits.